Grilled Piquillo and Manchego Cornbread Sandwiches for Josie’s Virtual Shower



Josie at Pink Parsley is not only one of my favorite bloggers, but she has become a friend of mine, too. When I was asked by Annie to be a part of her virtual baby shower, of course I said yes! Josie is expecting a baby boy in about 5 weeks, and I could not be happier for her!

Josie and I share a love of Mexican food (and chipotles) and originally I wanted to do some sort of appetizer with chipotle in it. I couldn’t really nail down my idea, though, and after other contributors started identifying what they were bringing, I felt like finger sandwiches would be a welcome addition.

Peppers and manchego are a a delicious and classic combination in my mind, but I wanted to do something a little different for the bread, so the sandwiches wouldn’t be too boring. I really love corn and manchego together (big time), which is why I decided to do a yeasted cornbread. Plus, I know Josie is a corn and cornbread fan (despite calling me a Yankee for making a yeasted loaf ;))

These are incredibly easy to make and taste great. I decided to cut the sandwiches diagonally once, but if your bread is bigger, you will probably want to quarter them for something like a shower. These would also be great with a little green in them, perhaps some spinach or even a cilantro pesto. (I’m not a cilantro fan, but I do think it would complement the rest of the flavors well).

Be sure to check out Annie’s and Josie’s blog for the full roundup of dishes at Josie’s virtual shower!

Grilled Piquillo and Manchego Cornbread Sandwiches

8 slices yeasted cornbread
softened or melted butter
6 oz. thinly sliced or shredded manchego cheese
2 roasted piquillo peppers, thinly sliced

Spread softened butter or brush melted butter on one side of each of the pieces of bread.  Build sandwiches by layering the cheese and peppers on top of a piece of bread, butter side down. Top with a piece of bread that is butter side up.

Preheat a nonstick skillet, cast iron pan, griddler, etc.  Add the sandwiches and cook, flipping once midway when the bottom is golden brown.

Slice diagonally in 2-4 pieces and serve.

Grilled Piquillo and Manchego Cornbread Sandwiches for Josie’s Virtual Shower

18 thoughts on “Grilled Piquillo and Manchego Cornbread Sandwiches for Josie’s Virtual Shower

  1. I can’t believe Josie’s due date is so soon! It seems like just yesterday she announced that she was pregnant!

    These little sandwiches are super cute. Definitely a great use of the cornbread!

  2. This looks so good. And I loooove cornbread, so I can’t wait to make your yeasted version. I can think of a hundred sandwiches that would be great on that.

  3. Elly, I love this idea so much. Finger sandwiches are sometimes an overdone shower food, but you totally brought new life to them (and also made me drool). Thanks for being part of Josie’s shower. I love it!

  4. I love fun variations on grilled cheese, and this one looks especially awesome. I definitely don’t cook with manchego enough, but I think I’ll change that and try these sandwiches (with your Yankee cornbread and all) 😉 Thanks for participating in my shower!

  5. These look delicious, Elly. I would definitely make them with a cilantro sauce or salsa verde. YUM!

    p.s. Josie’s right–although it sounds amazing (and I’ll probably make it), yeasted cornbread makes you a Yankee 🙂

  6. These looks so delicious! I love that you put a fun spin on finger sandwiches, and the fact that you used cornbread just makes me want one even more!

  7. Yay! I am so excited for another vegetarian sandwich to try. I just had manchego cheese for the first time about two months ago….loved it! These look incredible!

  8. I made these for the fam last week and they were a hit! I absolutely adored the yeasted cornbread. I will be making this again…..and again……!!

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