It’s getting corny around here

After our corncake extravaganza we had all of these leftover corncakes. I had to come up with a plan that was more than just a quick zap in the microwave. As lunchtime was approaching, a sandwich seemed like a good idea. This would not be just an ordinary sandwich, because you all know how to put things between two slices of bread, and that would not be a very exciting demise for the last of the corncakes.

I’d been craving a grilled cheese sandwich for a few days. It was one of those cravings that had latched on and wouldn’t leave me. I couldn’t shake it. I knew a grilled cheese wasn’t going to pass muster with Mike for a lunch. After a bit of rummaging through the bones of our bare fridge, I came up with just the idea. Actually, I was inspired by the ingredients. Particularly the fresh garbanzo beans I’d picked up the other day, and had yet to figure out what to do with.

This creates a number of mini sandwiches. I felt so elegant eating them. We really should have invited people over for a fancy dress-up party to create the proper ambiance for our sandwiches. I think they would make a lovely appetizer or passed hors d’oevre at a party – and the best part is that you can make them ahead of time and heat them in the oven right before serving.

Corncake Grilled-Cheese Sandwiches with Roasted Tomatoes and Pea Spread
6 sandwiches
12 leftover corn cakes
1 ripe tomato
1/2 – 1 cup fresh beans – edamame, peas, or fresh garbanzo beans
1/2 lime
1 tsp. chopped fresh basil
1 tsp. extra virgin olive oil, plus extra for drizzling
6 slices of Swiss cheese – or other cheese of your choice
Salt & Pepper

1. Bring salted water to boil.
2. Preheat oven to 350 F.

For the Tomato
3. Thinly slice tomato.
4. Lay tomato slices onto cookie sheet lined with nonstick liner or parchment paper.
5. Drizzle olive oil over tomatoes. Add pinch of salt and grind of pepper to each tomato.
6. Roast tomatoes in oven for 10 minutes. They should shrink up and look tasty.

For the Pea Spread
7. Boil beans for 2-3 minutes, until cooked.
8. Strain beans and run under cold water to cool.

9. Shell beans.
10. In blender or food processor, add 1 tsp. olive oil, juice from lime and beans.
11. Mix to form a thick green paste. Add basil.
12. Mix in basil and season with salt and pepper.

Assemble the sandwiches
13. When tomatoes are done, remove from oven and place tomatoes to the side.
14. Lower oven to 300 F.
15. Lay out 6 corncakes on the still warm cookie sheet.
16. Top each corncake with a slice of tomato.
17. Top tomato slices with a slice of cheese.
18. Heat in oven for 3-5 minutes, until cheese begins to melt; remove from oven.

19. Carefully top each tomato with a spoon of pea spread.
20. Cover sandwiches with remaining corncakes.
21. Put corncakes back in the oven for 5 minutes, to heat through and meld flavors.

Serve while still warm. Feel sophisticated and grown up. Adjust the lighting to create the proper mood. These would be lovely with a mimosa or a glass of Prosecco.