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).
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.