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    Home » Breakfasts / Snacks

    Spinach Corn Sandwich

    Published: Dec 17, 2015 · Last Modified: Aug 23, 2022 by Kanan Patel / 40 Comments

    Jump to Recipe Pin Recipe

    Spinach corn sandwich recipe - grilled sandwich with creamy, cheesy filling made from boiled corn kernels and chopped spinach.

    A stack of spinach corn sandwich in a plate.

    The procedure of making corn and spinach mixture is really easy and it is made in one step only. First boiled corn and chopped spinach is sauteed with all purpose flour. Then milk is added and simmered till the mixture gets thick. Lastly seasoned with salt, pepper and chili flakes.

    Here I have added very less cheese, because buttery white sauce is already enough creamy. But hubby prefers more cheesy and creamy, so only in his sandwich, I have sprinkled more cheese after spreading the mixture on bread slice.

    Check out more sandwich recipes
    Corn capsicum sandwich  //  Guacamole grilled sandwich  //  Corn sandwich  //  Cheese toast sandwich

    Step By Step Photo Instructions:

    1) Boil the corn in pressure cooker. Once cool to touch, separate the kernels. Or use canned corn kernels, do drain the liquid well. Or you can use frozen corn kernels.

    2) Also chop the garlic and spinach. Prep rest of the ingredients for making filling.

    3) Heat the butter in a pan on medium heat.

    4) Once it is melted, add chopped garlic. Saute for a minute or till the raw smell of garlic goes away.

    Collage of 2 images showing butter in a pan and sauteing garlic.

    5) Then add boiled corn kernels.

    6) Stir well and cook for 2 minutes.

    Collage of 2 images showing adding and mixing corn.

    7) Then add chopped spinach leaves.

    8) Mix well and saute.

    Collage of 2 images showing adding and cooking spinach.

    9) Cook for couple of minutes, spinach leaves will get wilted very soon.

    10) Then sprinkle all purpose flour.

    Collage of 2 images showing corn spinach mixture is cooked and adding flour.

    11) Cook with stirring constantly for 1-2 minutes.

    12) Now add milk. Always use milk from the refrigerator, so you won’t get any lumps of flour.

    Collage of 2 images showing flour is mixed and cooked, adding milk.

    13) Mix well.

    14) Let the milk come to a boil.

    Collage of 2 images showing cooking milk.

    15) And let it simmer till it gets thick. Do stir occasionally.

    16) The mixture should be really thick like paste. If it is runny then sandwich will get soggy, soft quickly.

    Collage of 2 images showing cooking mixture until thickens.

    17) Once it gets thick, add salt, pepper and red chili flakes. Mix well.

    18) Also add cheese. Here I have added very less cheese, you can add more.

    Collage of 2 images showing adding salt, pepper and chili flakes and Parmesan cheese.

    19) Stir well and turn off the stove.

    20) Remove the mixture to a bowl, so it gets cool faster.

    Collage of 2 images showing ready mixture and removed in a bowl.

    21) For making sandwiches, take sandwich bread slices.

    22) Spread the creamy spinach corn mixture on one slice.

    Collage of 2 images showing bread slices in a plate and spread mixture on the bread.

    23) Cover it with another slice of bread. Do same with next sandwich.

    24) Heat the grill pan on medium heat. You can use grill plate in you sandwich machine or grill machine. Alternately you can make on non stick pan (now low heat to get crispy bread) or sandwich toaster.

    25) Apply little butter spread on the top of the bread slice.

    Applying butter on top of the bread.

    26) Once the pan is hot, put the buttered side down. while cooking slightly press with spatula (don’t give too much pressure).

    27) While the bottom side is cooking, apply butter on this side of the slice as well. This butter will help to crisp up the bread.

    Collage of 2 images showing grilling sandwich and applying butter on another surface.

    28) Flip it very carefully and grill the other side as well.

    29) Remove it to a plate and slice it using sharp knife.

    Collage of 2 images showing grilled sandwich and cut into half on a plate.

    You can slice into triangle shape as well. Serve the sandwiches hot/warm. As they seat, the grilled crust will starts to soften and sandwich will become soggy.

    At home, any kind of sandwiches are our favorite. We usually have sandwiches as such as a light meal. Or sometimes I serve them with a bowl of soup. Since it is winter season, I made roasted red pepper soup along with this spinach corn sandwich.

    Serving suggestion: Serve this spinach corn sandwich as a snack or breakfast. To make a light meal, serve with healthy soup like roasted tomato soup, broccoli potato soup, celery soup or carrot tomato soup.

    Spinach corn sandwich served in a plate with soup bowl on the side.

    Did you try this spinach corn sandwich recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Spinach corn sandwich recipe | Grilled corn spinach sandwich
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    Spinach Corn Sandwich

    4.87 from 15 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Spinach corn sandwich recipe - grilled sandwich with creamy, cheesy filling made from boiled corn kernels and chopped spinach.
    Author: Kanan
    Course: Sandwich
    Cuisine: American
    Calories: 205kcal
    Servings 2 sandwiches
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For Filling:

    • 1 tablespoon Butter
    • 1 large clove Garlic chopped finely
    • ½ cup Sweet corn kernels boiled
    • 1 cup Spinach (Palak) rinsed well and chopped
    • 2 teaspoons All purpose flour (maida)
    • ½ cup Milk Cold/chilled
    • 2-3 tablespoons Cheese
    • Salt to taste
    • ½ teaspoon Black peppercorns Freshly crushed, to taste
    • ¼ teaspoon Red chilli flakes

    For Sandwiches:

    • 4 slices Bread
    • Butter or butter spread, as needed

    Instructions 

    • Boil the corn in pressure cooker. Once cool to touch, separate the kernels. Or use canned corn kernels, do drain the liquid well. Or you can use frozen corn kernels.
    • Also chop the garlic and spinach. Prep rest of the ingredients for making filling.
    • Heat the butter in a pan on medium heat.
    • Once it is melted, add chopped garlic. Saute for a minute.
    • Then add boiled corn kernels. Stir well and cook for 2 minutes.
    • Then add chopped spinach leaves. Mix and cook for couple of minutes, spinach leaves will get wilted very soon.
    • Then sprinkle all purpose flour. Cook with stirring constantly for 1-2 minutes.
    • Now add chilled milk. so you won’t get any lumps of flour.
    • Let the milk come to a boil and simmer till it gets thick. Do stir occasionally.
    • The mixture should be really thick like paste, not runny
    • Once it gets thick, add salt, pepper and red chili flakes. Mix well.
    • mix in grated cheese
    • turn off the stove.
    • Remove the mixture to a bowl, so it gets cool faster.
    • Take sandwich bread slices.
    • Spread the creamy spinach corn mixture on one slice.
    • Cover it with another slice of bread. Do same with next sandwich.
    • Heat the grill pan on medium heat. You can use grill plate in you sandwich machine or grill machine. Alternately you can make on non stick pan (now low heat to get crispy bread) or sandwich toaster.
    • Apply little butter spread on the top of the bread slice.
    • Once the pan is hot, put the buttered side down. while cooking slightly press with spatula.
    • While the bottom side is cooking, apply butter on this side of the slice as well.
    • Flip it very carefully and grill the other side as well.
    • Remove it to a plate and slice it using sharp knife.

    Nutrition

    Calories: 205kcal | Carbohydrates: 19.6g | Protein: 7.5g | Fat: 11.4g | Saturated Fat: 6.8g | Cholesterol: 31mg | Sodium: 852mg | Potassium: 212mg | Fiber: 1.5g | Sugar: 4.3g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Gunja

      June 15, 2021 at 4:49 am

      Hello, I wanted to know if we can freeze this mixture for later use? How many days it can survive in freezer? Thank you.

      Reply
      • Kanan Patel

        June 15, 2021 at 11:56 am

        Yes, you can freeze the sandwich mixture for up to 3 months.
        When you thaw the mixture it may looks grainy or separated because of the white sauce. But as you stir and/or when reheated it will come together.

        Reply
    2. Remy Athaide

      June 21, 2019 at 5:26 am

      Wonderful recipe! I I tried out the recipe dis morning. Turned out really yummy 😋!5 stars

      Reply
      • Kanan

        June 22, 2019 at 2:37 pm

        yay !! very happy to hear.

        Reply
        • Rajal

          March 21, 2020 at 7:47 pm

          I made the recipe exactly as written above. It was delicious. Great easy recipe! Thanks!5 stars

          Reply
          • Kanan

            March 22, 2020 at 4:22 pm

            glad to hear.

            Reply
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