Corn Bread Open-Faced Sandwiches
Kid-Friendly Finger Food: Delicious Open-Faced Sandwiches Made with Homemade Corn Bread
I was craving French toast the other day, so I decided to make some homemade corn bread in my bread maker. The aroma of freshly baked bread filled the entire house, making it feel so cozy! While I initially thought of making French toast with the warm bread, I had a sudden idea to add a fresh salad on top. So, I transformed my French toast idea into open-faced sandwiches with a vibrant salad topping! French toast is delicious on its own, but adding a refreshing salad makes it even more amazing. These open-faced sandwiches are perfect as finger food because you can choose your toppings and enjoy a variety of flavors. They’re simple to prepare and incredibly tasty! Enjoy these soft, golden-brown French toast slices topped with a delightful salad – a wonderful snack for kids! Stay healthy and happy today~♡
Main Ingredients- 4 slices of Corn Bread
- 2 Eggs
- A little Milk
- 1 Potato
- 1 Korean Melon (Chamoe)
- 2 Hard-boiled Eggs
- 2 leaves of Red Cabbage
- 3 strips of Bacon
Sauce Ingredients- Mayonnaise
- Wasabi
- Salt
- Strawberry Jam
- Mayonnaise
- Wasabi
- Salt
- Strawberry Jam
Cooking Instructions
Step 1
First, prepare 4 slices of your homemade corn bread. Using warm, freshly baked bread will result in a softer and more delicious sandwich.
Step 2
Peel the potato and dice it into small cubes. Place the diced potato in the microwave and cook for about 2-3 minutes until tender. After cooking, rinse the potato cubes under cold water to remove excess starch, then drain them thoroughly in a sieve.
Step 3
Prepare 1 Korean melon, 2 hard-boiled eggs, and 2 leaves of red cabbage. Remove the seeds from the Korean melon and dice it finely. Finely chop the hard-boiled eggs and red cabbage as well.
Step 4
In a bowl, crack the 2 eggs and add a splash of milk. Season lightly with salt if desired, and whisk gently with a fork or whisk until well combined and smooth. Ensure there are no lumps in the egg mixture.
Step 5
Dip each slice of corn bread into the egg mixture, ensuring it’s well coated on both sides. Melt some butter in a pan over medium-low heat, then place the egg-coated bread slices in the pan. Grill until golden brown and slightly crisp on both sides. Cooking over medium-low heat prevents burning and ensures the bread stays moist inside.
Step 6
Now, let’s make two delicious salad toppings! For the first salad, mix mayonnaise with a bit of wasabi and combine it with the cooked diced potatoes and chopped hard-boiled eggs. For the second salad, mix mayonnaise with strawberry jam and combine it with the diced Korean melon, chopped red cabbage, and sliced bacon for a richer flavor.
Step 7
Once the French toast bread slices are grilled, cut each slice into 4 equal pieces. Artfully arrange the two different salad toppings on top of each piece. Serve these delightful and satisfying open-faced sandwiches with salad immediately and enjoy!
