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.