Grilled Corn Capsicum Sandwich Recipe

Ingredients

• 1 1/2 cups boiled sweet corn kernels (makai ke dane)
• 1/2 cup finely chopped capsicum
• 8 bread slices slices
• 1 tbsp butter
• 1/4 cup finely chopped onion
• 1 tsp finely chopped garlic (lehsun)
• 2 tsp finely chopped green chillies
• salt (namak) to taste
• 12 tsp butter for spreading and brushing
• tomato ketchup
• freshly ground black pepper (kalimirch) to taste

Steps

1. To make grilled corn and capsicum sandwich, heat the butter in a broad non-sick pan, add the onions, garlic and green chillies and sauté on a medium flame for a few seconds.
2. Add the capsicum, sweet corn, salt and black pepper powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
3. Keep aside to cool completely.
4. Place 2 bread slices on a clean, dry surface and spread 1 tsp of butter on each bread slice.
5. Spread 1/4th of the mixture evenly over it and sandwich it with another bread slice with the buttered side facing downwards.
6. Brush 1 tsp of butter on top of the bread and grill in a greased pre-heated sandwich grill for 4 to 5 minutes or till the sandwich turns crispy and brown from both the sides.
7. Cut the grilled corn and capsicum sandwich diagonally into 2 equal pieces.
8. Repeat steps 4 to 7 to make 3 more grilled corn and capsicum sandwiches.
9. Serve the grilled corn and capsicum sandwich immediately with tomato ketchup.