Corn and capsicum sandwich recipe

Corn and capsicum sandwich recipe - grilled sandwich recipe made from red bell pepper, sweet corns, cheese, white sauce and seasoned with Italian herbs.

Sweet corn is my favorite, I can eat just plain boiled corn every single day. I always buy the big pack of sweet corns from Costco which lasts only for a week. I prefer the boiled corn while hubby prefers the buttered masala corn.

Apart from that, I make many other recipes like corn chivda, corn soup, corn pakoda, corn curry and many more.

This corn and capsicum sandwich I made before diwali. That time hubby was in Canada and I always get confused what to cook just for one person (that’s me). I had leftover red bell pepper in the fridge after making red bell pepper soup. So I thought of making this sandwich for dinner. The below quantity makes filling enough for three sandwiches. It was too much for me only. So I had leftover filling for one sandwich, I kept in the fridge and made same for breakfast.

For making this capsicum corn sandwich, first boiled corn kernels and capsicum are sauteed in little olive oil with Italian herbs. Then thick, creamy white sauce is made and mixed with corn-capsicum mixture. I have also added touch of cheese. You can increase the cheese quantity if you want more cheesy corn capsicum sandwich.

Then filling is spread on bread slices. After that it can be grilled or toasted in toaster/grill machine. It can be roasted on nonstick tawa. Or like I have done, it can be made on grill pan till it is crisp.

That grilled, crispy bread with creamy and mild flavored filling is just fantastic and perfect texture.

How to make corn and capsicum sandwich recipe:

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1) Boil the corn and remove the corn kernels. Or alternately, first remove the corn kernels and then boil or microwave it. I prefer the first method. Or you can use canned corn kernels or frozen one.

2) Also finely chop the capsicum. You can use green, yellow, orange, red. I like the slight sweet taste or red bell pepper which goes perfect with sweet corns. Hence I have used red colored one.

3) Heat the olive oil in a pan on medium heat. Once hot add chopped capsicum and corn kernels.

4) Mix well and saute for 2-3 minutes or till capsicum gets cooked slightly.

5) Then add salt, pepper, italian mixed herbs and red chili flakes.

6) Stir well and saute for a minute.

7) Then remove it to a bowl.

8) In the same pan, heat ½ tablespoons of butter and let it get melt.

9) Then add all purpose flour.

10) Stir constantly and cook the flour for 1-2 minutes or till the flour gets cooked and not raw anymore. This is called roux.

11) Now add chilled milk.

12) Stir well, if you have added chilled milk to roux, there will be no lumps. If you adding room temperature or warm milk, then add slowly with stirring continuously. so there will be no lumps.

13) Add salt and pepper and stir well.

14) As it gets cooked it will starts to thicken up.

15) After 4-5 minutes It gets pretty thick like a paste. At this time turn off the stove. If your white sauce is runny then sandwich will be soggy. So make sure to cook till it is nice and thick.

16) Add to the cooked capsicum-corn mixture.

17) Stir well.

18) Add grated cheese.

19) Mix well.

20) Now start assembling the sandwiches. If using electric toaster, pre-heat as required. If roasting on tawa then heat on medium-low heat. I am using grill pan here and pre-heating on medium heat.

21) While it is getting hot, Spread the mixture evenly on one bread slice. and cover with another bread slice.

22) On top bread slice, spread some butter or margarine.

23) Now pan is nice and hot. Place the buttered side down on the pan. Cook till bottom side gets crispy and cooked. While it is cooking, spread little butter on the top surface.

24) Once cooked, flip it and cook another side as well.

Remove it to a plate and cut into half or triangles. Serve the corn and capsicum sandwich right away.

Serving suggestion: Serve this sandwich as a snack. Kids will love this as an after school snack. To make it a light meal, serve with a bowl of soup (e.g. carrot tomato soup, mushroom soup, spring onion soup or roasted tomato soup).

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Corn and capsicum sandwich recipe

5 from 2 votes

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US measuring cups are used (1 cup = 240 ml)

Author: Kanan

Course: Sandwich

Cuisine: American

Calories: 235kcal

Servings 3 sandwiches

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients 

1x2x3x

• 1 teaspoon Olive oil1 teaspoon Olive oil
• ½ cup Capsicum (Green bell pepper) finely chopped, You can use red pepper too½ cup Capsicum (Green bell pepper) finely chopped, You can use red pepper too
• ½ cup Sweet corn kernels or bhutte ke dane boiled½ cup Sweet corn kernels or bhutte ke dane boiled
• Salt to tasteSalt to taste
• Black pepper powder to tasteBlack pepper powder to taste
• ½ teaspoon Dried oregano or dried italian mixed herb½ teaspoon Dried oregano or dried italian mixed herb
• ¼ teaspoon Red chilli flakes¼ teaspoon Red chilli flakes
• ½ tablespoon Butter + more to apply on top of the bread slices½ tablespoon Butter + more to apply on top of the bread slices
• 1 ½ teaspoons All purpose flour (Maida)1 ½ teaspoons All purpose flour (Maida)
• ½ cup Milk½ cup Milk
• 2-3 tablespoons Cheese2-3 tablespoons Cheese
• 6 slices Bread6 slices Bread

Instructions 

Preparation:

• Boil the corn and remove the corn kernels.
• Or alternately, first remove the corn kernels and then boil or microwave it.
• Or you can use canned corn kernels or frozen one.
• Also finely chop the capsicum. You can use green, yellow, orange, red.

Making stuffing:

• Heat the olive oil in a pan on medium heat.
• Once hot add chopped capsicum and corn kernels. Mix well and saute for 2-3 minutes or till capsicum gets cooked slightly.
• Then add salt, pepper, italian mixed herbs and red chili flakes. Stir well and saute for a minute.
• Then remove it to a bowl.
• In the same pan, heat ½ tablespoons of butter and let it get melt.
• Then add all purpose flour. Stir constantly and cook the flour for 1-2 minutes or till the flour gets cooked and not raw anymore. This is called roux.
• Now add chilled milk. Stir well so there will be no lumps.
• Add salt and pepper and stir well.
• As it gets cooked it will starts to thicken up. After 4-5 minutes It gets pretty thick like a paste.
• At this time turn off the stove.
• Add to the cooked capsicum-corn mixture. Stir well.
• Add grated cheese. Mix well.

Making corn and capsicum sandwich recipe:

• If using electric toaster, pre-heat as required.
• If roasting on tawa then heat on medium-low heat. I am using grill pan here and pre-heating on medium heat.
• While it is getting hot, Spread the mixture evenly on one bread slice.
• and cover with another bread slice.
• On top bread slice, spread some butter or margarine.
• Now pan is nice and hot. Place the buttered side down on the pan.
• Cook till bottom side gets crispy and cooked. While it is cooking, spread little butter on the top surface.
• Once cooked, flip it and cook another side as well.
• Remove it to a plate and cut into half or triangles.

Nutrition

Serving: 1sandwich | Calories: 235kcal | Carbohydrates: 16.5g | Protein: 5.3g | Fat: 17g | Saturated Fat: 9.7g | Cholesterol: 41mg | Sodium: 656mg | Potassium: 127mg | Fiber: 1.2g | Sugar: 4.1g

*Nutrition information is a rough estimate for 1 serving

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