Cajun French: la farine de maïs (la far-een du ma-ee) – corn meal
A loaf of cornmeal and corn bread was one of our purchases at the farmers market. We only find this bread when fresh corn is in season, so we purchase a loaf every week as long as it is available. The bread taste fresh and clean and melts in your mouth!
We wanted to make the bread a part of our lunch so the planning was around the bread. Fresh eggplant, sweet red peppers and tomatoes were also some of our purchases and we had marinaded artichokes so a sandwich was born. Add onions and we were set for stacking a sandwich.
Mais C’est Bon!
Enjoy!!
Ingredients (3 sandwiches):
- 6 slices eggplant, ¼” thick
- 1 onion, sliced ¼” thick
- ½ sweet red pepper, sliced ¼” thick
- 4 oz marinaded artichokes, sliced ¼” thick
- 1 tomato, thinly sliced
- 6 slices cornmeal bread
- Olive oil
- 2 clove garlic
- salt and pepper
Pour ¼ cup olive oil in small bowl
Mince garlic and place in olive oil
Brush one side of bread and one side of eggplant with olive oil & garlic
Heat cast iron or other heavy skillet to medium
Place eggplant rounds in skillet olive oil side down
Brush other side of eggplant with olive oil and garlic
Grill each side until eggplant is tender and brown
Remove from skillet
Brush onion rings with olive oil and garlic
Place onion rings in skillet olive oil side down
Brush top side of onion rings with olive oil and garlic
Place peppers in skillet with onion rings
Grill onions and peppers until tender and caramelized
Heat cast iron griddle to medium
Place bread on griddle olive oil side down
Grill until toasted
Turn bread over and heat dry side
Build Sandwich:
Place bread dry side down
Layer artichokes
Place two slices eggplant
Place a layer of peppers
Place a layer of onions
Top with tomato slices
Season with salt and pepper
Cover with top slice of bread dry side up
Enjoy
