You have got to be kidding! It had to be well over 40+ years ago when I first had one. Sounds a bit skimpy now, but I bet it's just as good! It's mostly the chutney that makes it so outstanding, along with the sharp cheddar taste that is kind of unexpected. Can't imagine it without ham and bacon, though! Mmmm.
I'll work on one of those next week, after these new things. And the graham cracker "breading" is OK by me if you liked it. I thought of other savory (not sweet) things I've had with them in or on it, so I'll try it. I'd do ground pecans or almonds if I got on a "kick." In fact, maybe I'll mix some with the corn flakes.
LOL, I don't eat cereal, but when I went to the grocery just now, I had a choice of a very small brand name box for $3+ or a humongous generic box for $1.19. I'm gonna have corn flakes on everything!
Happened to come across a sandwich recipe that uses mucho corn flakes.
Bacon and Fried Green Tomato Sandwich / By Chef Mark Abernathy
SETUP BREADING STATIONS
Plate combined cup flour, tea ea sugar, salt, cayenne pepper. Plate 3 c smashed corn flakes. Plate egg beaten w/ tbl milk.
Dip thick green tomato slice in flour mixture, then in beaten egg, then in cornflakes.
Heat cup vegetable oil with bacon grease (from frying bacon slices) til it starts to smoke, fry tomatoes golden brown, then drain on the morning paper. Top fried tomato with slice of Monterey Jack cheese, melt in the oven.
Serve on toasted bread with lettuce and mayonaise, top with crisp-fried bacon strips.