Cream cheese sandwich

Ingredients

• 2 cups full fat milk
• 1 tsp salt
• 1-1/2 tbsp lemon juice
• 2 tbsp boiled corn
• 2 tbsp chopped red bell pepper
• 2 tbsp chopped green capsicum
• 2 tbsp chopped onion
• 2 tbsp chopped tomato
• 2 tbsp chopped carrot
• 1/2 tsp oregano/ seasoning
• 1 tsp chilli flakes
• 1/4 cup grated cheese
• 2 tbsp butter
• 6 slices bread

Steps

1. In a saucepan, set over medium heat, pour milk heat till it becomes warm.
2. Add two tablespoons of lemon juice. Stir constantly. Keep the flame on medium low and a few minutes later add the remaining two tablespoons of lemon juice while stirring the mixture. The mixture will curdle. Let this come to a simmer, we don’t need any rapid boils.
3. Pour into the lined strainer and drain until the mixture are cool enough to handle. Optional: rinse with cold water for a milder flavor, then drain again. Gather the cloth and squeeze firmly to remove excess whey. Let it sit undisturbed for 15 minutes.
4. In a food processor, add in the strained mixture after it has been sitting for some minutes. Add in salt and blitz till it reaches a smooth and creamy consistency. If the cream cheese looks too dry, you can add some of the strained liquid and blitz it again till you reach desired consistency.
5. Take 1/4 cup cream cheese in a mixing bowl. Add onion, 2 tablespoon green capsicum, 2 tablespoon red capsicum, 2 tablespoon sweet corn, 2 tablespoon carrot grated, cheese along with salt to taste, mixed herbs, chilli flakes… Mix it well. Now the filling is ready.
6. Trim the edges of the bread slices. Spread butter which is at room temperature on one side. Now add around 2-3 tablespoon filling on one bread slice. Close with other bread slice with buttered side down.
7. Heat a tava and toast the prepared sandwich until golden from both sides. Repeat the same with other bread slices.
8. Serve cream cheese sandwich hot with tea/coffee/milkshake.