You can put leftover cornbread muffins to good use and put a new twist on a ham and cheese sandwich in the process. Dill in the mayonnaise adds a lively spark.—Jennifer Warner, Huntertown, Indiana
- 6 corn muffins
- 1/4 cup mayonnaise
- 2 tablespoons bacon bits
- 1/8 teaspoon dill weed
- 1/8 teaspoon dried parsley flakes
- 12 slices deli ham
- 6 slices cheddar cheese
- 1/4 cup thinly sliced cucumber
- Cut each muffin in half horizontally. In a small bowl, combine the mayonnaise, bacon bits, dill and parsley. Spread over muffin bottoms. Layer with ham, cheese and cucumber. Replace muffin tops. Yield: 6 servings.
Originally published as Corn Muffin Ham & Cheese in Taste of Home August/September 2011, p50
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