Spanish Corn Sandwich
30 minutes
1065 reads
About Spanish Corn Sandwich
Spinach Corn Sandwich is a perfect way to kickstart your morning with a healthy and filling breakfast. Packed with the goodness of sweet corn, fresh spinach, and a touch of black pepper, this sandwich combines nutrition and flavor in every bite.
Quick and easy to prepare in under 30 minutes, this dish is an ideal choice for busy mornings. Its wholesome ingredients make it a great option not just for breakfast, but also as a tasty addition to your kids’ snack box. Enjoy a delicious meal that’s both satisfying and nourishing!
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
- 2 tbsp Butter
- 1/2 cup Corn boiled, sweet
- 1/4 tsp Pepper black, pwr
- 1/4 tsp Salt or as per taste
- 1 cup Spinach chopped
- 1/4 cup Milk
- 1/2 tsp Italian Seasoning
- 1/4 tsp Chilli Flakes
- 1 Garlic Paste tbspn
- 6 slice Bread
- 1 tsp All-Purpose Flour maida
Instructions
- Heat 1 tablespoon butter in a skillet. Once the butter melts, add corn and saute for 1 minute. Add black pepper, salt and mix.
- Add chopped spinach and cook for 2 mins till leaves wilt.
- Then add all purpose flour (maida) and saute for 1-2 minute till it's all roasted.
- Add milk, keep stirring. Add italian seasoning, red chilli flakes and garlic paste Stir to combine
- Let it all cook for 2 minutes or till milk dries up and mixture looks like a paste.
- Spread the prepared spinach corn mixture on bread slices
- Melt the remaining tablespoon of butter in a grill pan. Toast till sandwiches are golden brown from both sides.
- Cut into slices and serve these spinach corn sandwich with any sauce and green chutney.
Recipe Notes
Additional Tips
- For extra creaminess and a richer filling, stir in a tablespoon of grated cheese or paneer with the spinach and corn mixture just before assembling the sandwich.
- If you prefer a smoky flavor, lightly toast the corn in a dry skillet until golden before mixing with the other ingredients.
- To keep the sandwich crispy for lunchboxes, allow the filling to cool completely before spreading on the bread, and toast the sandwich thoroughly before packing.
- For a vegan version, substitute butter and milk with olive oil and any plant-based milk, and skip the cheese or use vegan cheese alternatives.
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Recipe Nutrition
Calories: 126kcalCarbohydrates: 4gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 285mgSugar: 2g
Shakuntla Tulshyan
Articles: 90
4 Comments
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What a great recipe! Thanks for sharing.
This is so tempting! Can’t wait to cook it.
Such a delicious dish! Thank you.
This is perfect! Can’t wait to taste it.