Corn Bread Open-Faced Sandwiches

Kid-Friendly Finger Food: Delicious Open-Faced Sandwiches Made with Homemade Corn Bread

Corn Bread Open-Faced Sandwiches

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~♡

Recipe Info

  • Category : Bread
  • Ingredient Category : Others
  • Occasion : Snack
  • Cooking : Others
  • Servings : 2 servings
  • Cooking Time : Within 15 minutes
  • Difficulty : Anyone

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

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!



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