Spinach corn sandwich recipe

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

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

How to make spinach corn sandwich recipe (Step by Step Photos):

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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.

5) Then add boiled corn kernels.

6) Stir well and cook for 2 minutes.

7) Then add chopped spinach leaves.

8) Mix well and saute.

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

10) Then sprinkle all purpose 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.

13) Mix well.

14) Let the milk come to a boil.

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.

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.

19) Stir well and turn off the stove.

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

21) For making sandwiches, take sandwich bread slices.

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

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.

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.

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

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

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 soup, celery soup or carrot tomato soup.

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5 from 8 votes

Spinach corn sandwich recipe

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

Course Breakfast, Snack

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 2 sandwiches

Author Kanan

Ingredients

For filling:

• 1 tablespoon Butter
• 1 large clove Garlic chopped finely
• ½ cup Sweet corn kernels or butte ke dane 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 spinach corn sandwiches:

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

Instructions

Making sandwich filling:

• 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.

Making spinach corn sandwich recipe:

• 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 information is a rough estimate for 1 serving

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