Spinach Corn Sandwich
Veggie sandwiches made with spinach and corn cooked in a creamy sauce. They also make a great lunch!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tbsp butter (divided)
- 1/2 cup sweet corn (I used frozen corn which I soaked in warm water for 5 minutes before using)
- 1/4 tsp black pepper powder
- salt (to taste)
- 1 cup chopped spinach [75 grams]
- 1.5 tsp all purpose flour (also known as maida)
- 1/4 cup + 2 tablespoons milk
- 1/2 tsp italian seasoning (or to taste)
- 1/4 tsp red chili flakes (or to taste)
- 1/4 + 1/8 teaspoon garlic powder (skip if using fresh garlic [if using garlic use 1 large clove])
- 4 bread slices (I used whole wheat bread)
- 1-2 cheese slices (optional, I used Amul cheese slices)
Instructions
- 1
Heat 1 tablespoon butter in a skillet. Once the butter melts, add corn and saute for 1 minute. Add black pepper, salt and mix.
- 2
Add chopped spinach and cook for 30 seconds till leaves wilt.
- 3
Then add all purpose flour (maida) and saute for 1-2 minute till it's all roasted.
- 4
Add milk, keep stirring. Add italian seasoning, red chili flakes and garlic powder. Stir to combine. [PS: you may use a large clove of garlic in place of garlic powder. Saute garlic with butter before adding the corn in that case].
- 5
Let it all cook for 2 minutes or till milk dries up and mixture looks like a paste.
- 6
Spread the prepared spinach corn mixture on bread slices. Top with cheese slices (if using).
- 7
Melt the remaining tablespoon of butter in a grill pan. Toast till sandwiches are golden brown from both sides.
- 8
Cut into slices and serve these spinach corn sandwich with any sauce of choice.