Collards and cornbread sandwich
Ingredients:
- 1 sandwich sized square of cornbread OR 2 cornbread cakes
- 1 scoop of cooked collards
- 1 or 2 slices of cooked bacon
Directions:
Slice your cornbread or grab your two cornbread cakes.
If your collards and bacon are cold (from the fridge as leftovers), you can heat them both up in a large skillet over medium low heat. Just add a pile of collards on one side of the skillet and add your slices of bacon on the other side. Heat both for 5 or 10 minutes until they are warmed.
Add your collards to the bottom slice and top them with bacon.
Top with the top slice of cornbread or the top cornbread cake.
Serve and enjoy.