Prosciutto, Munster & Cumin Corn-Bread Sandwiches

1 recipe cumin corn bread, cooled to room temperature
3 tablespoons honey mustard (available at specialty foods shops and some supermarkets)
1/2 pound thinly sliced prosciutto (available at specialty foods shops and supermarkets)
1/2 pound thinly sliced Münster
For cumin corn bread:
3/4 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, beaten lightly
1 tablespoon unsalted butter, melted and cooled
2 teaspoons cumin seed

Cut the corn bread in half and cut each half crosswise into 4 pieces (each about 4 by 2 inches). Halve each piece horizontally with a serrated knife and spread the bottom halves of the corn bread with some of the mustard. Layer the bottom halves with the prosciutto and the Münster; cover the sandwiches with the top halves of the corn bread.

To make cumin corn bread
In a bowl stir together the flour, cornmeal, sugar, baking powder and salt; add milk, egg, butter and cumin seed. Stir to combine. Spread the batter in an even layer in a greased 8-inch-square baking pan and bake in the middle of a preheated 425°F oven for 20 to 25 minutes, or until it pulls away from the sides of the pan and the top is golden. Invert onto a cutting board to cool and cut.

Makes 8 sandwiches.
Gourmet
February 1993