The Mississippi Comeback

The Mississippi Comeback

Comeback sauce originated in Jackson, MS, and is used all over the South. I use it on this sandwich to not only coat the inside, but also the outside of the bread which gives it a crispy, golden crust, soaked with flavor. The inside if stuffed with lots of classic southern garden veggies like crispy fried okra, a corn confetti, and sweet roasted tomatoes. And it’s all held together with creamy fontina and cheddar.

servings
2

Ingredients







































Cooking Instructions

For comeback sauce:


1

Whisk all sauce ingredients in medium bowl; refrigerate until needed.


For bacon and corn confetti: 


1

Heat grill pan to high. Brush corn with oil and cook until golden brown with grill marks, rotating on all sides; set aside to cool. When cool, cut corn off cobs and set aside. Meanwhile, cook bacon in large cast iron skillet over medium-high heat until done. Add red and green bell peppers and onion and cook until transparent and soft, 3-4 minutes. Remove from heat; stir in corn and fresh basil. Season with salt and pepper to taste. Set aside.


For roasted tomatoes:


1

Heat oven to 400°F. Slice tomatoes in half lengthwise. Place on baking sheet and drizzle with vegetable oil. Toss to coat. Season with salt and pepper and roast in oven for 20 minutes. Skins will appear wrinkled when done. Set aside.


For fried okra:


1

Place okra in medium bowl and add buttermilk; gently stir to coat. In another bowl, combine cornmeal, flour, garlic and onion powder and salt. Drain okra slices and add to flour mixture, tossing to coat. Pour oil to a depth of about 1/4 inch into large cast iron skillet and heat over medium-high heat until hot. Add okra and fry until crispy and golden, about 3-4 minutes, stirring once. Remove to paper towel-lined plate to drain. Cook okra in batches, being careful not to overcrowd pan and adding extra oil as needed.


For sandwich assembly:


1

Carefully pinch out the soft bread in the center of each slice to about 1/2-inch deep, leaving the sides and bottom intact, creating a well. (This will help the filling ingredients to stay inside the sandwich.)


2

Heat cast iron griddle or large skillet over medium-low heat. Spread flat side of each piece of bread liberally with the sauce, then place 2 slices on the hot griddle sauce side down. Spread more sauce in the well of each slice; then place 2 slices of fontina on one bread slice and 2 slices of cheddar on the other bread slice, gently pushing cheese into the well. Add 1/3 to 1/2 of the fried okra on top of the cheddar cheese and add 1/3 to 1/2 of the tomatoes and 1/3 to 1/2 of the corn to the other side, gently pressing down into the bread. Carefully place the okra slice on top of the other slice, okra side in. (If pieces fall out, just push them back in.) Cook over low-medium heat for about 3-4 minutes, or until golden brown and cheese is melted. Repeat with remaining sandwich.


3

Cut each sandwich in half to serve. Pile any remaining vegetables around the sandwich for presentation. Serve with extra sauce for dipping.


Recipe Tips:
  • Cook sandwich slowly on low-medium heat so the inside gets melted and hot before the outside gets too brown.
  • Make sure the cheese is at room temperature for faster melting. Store sauce in the fridge, but let stand at room temperature for about 10-15 minutes to take the chill off.
  • Any brand of Wisconsin fontina or cheddar cheese can be used.

Ingredients







































Cooking Instructions

For comeback sauce:


1

Whisk all sauce ingredients in medium bowl; refrigerate until needed.


For bacon and corn confetti: 


1

Heat grill pan to high. Brush corn with oil and cook until golden brown with grill marks, rotating on all sides; set aside to cool. When cool, cut corn off cobs and set aside. Meanwhile, cook bacon in large cast iron skillet over medium-high heat until done. Add red and green bell peppers and onion and cook until transparent and soft, 3-4 minutes. Remove from heat; stir in corn and fresh basil. Season with salt and pepper to taste. Set aside.


For roasted tomatoes:


1

Heat oven to 400°F. Slice tomatoes in half lengthwise. Place on baking sheet and drizzle with vegetable oil. Toss to coat. Season with salt and pepper and roast in oven for 20 minutes. Skins will appear wrinkled when done. Set aside.


For fried okra:


1

Place okra in medium bowl and add buttermilk; gently stir to coat. In another bowl, combine cornmeal, flour, garlic and onion powder and salt. Drain okra slices and add to flour mixture, tossing to coat. Pour oil to a depth of about 1/4 inch into large cast iron skillet and heat over medium-high heat until hot. Add okra and fry until crispy and golden, about 3-4 minutes, stirring once. Remove to paper towel-lined plate to drain. Cook okra in batches, being careful not to overcrowd pan and adding extra oil as needed.


For sandwich assembly:


1

Carefully pinch out the soft bread in the center of each slice to about 1/2-inch deep, leaving the sides and bottom intact, creating a well. (This will help the filling ingredients to stay inside the sandwich.)


2

Heat cast iron griddle or large skillet over medium-low heat. Spread flat side of each piece of bread liberally with the sauce, then place 2 slices on the hot griddle sauce side down. Spread more sauce in the well of each slice; then place 2 slices of fontina on one bread slice and 2 slices of cheddar on the other bread slice, gently pushing cheese into the well. Add 1/3 to 1/2 of the fried okra on top of the cheddar cheese and add 1/3 to 1/2 of the tomatoes and 1/3 to 1/2 of the corn to the other side, gently pressing down into the bread. Carefully place the okra slice on top of the other slice, okra side in. (If pieces fall out, just push them back in.) Cook over low-medium heat for about 3-4 minutes, or until golden brown and cheese is melted. Repeat with remaining sandwich.


3

Cut each sandwich in half to serve. Pile any remaining vegetables around the sandwich for presentation. Serve with extra sauce for dipping.


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