Veggie sandwiches made with spinach and corn cooked in a creamy sauce. They also make a great lunch!

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Appetizer, Snack
  • Cuisine: American

Ingredients

  • 2 tablespoons butter (divided)
  • 1/2 cup sweet corn (I used frozen corn which I soaked in warm water for 5 minutes before using)
  • 1/4 teaspoon black pepper powder
  • salt (to taste)
  • 1 cup chopped spinach [75 grams]
  • 1.5 teaspoons all purpose flour (also known as maida)
  • 1/4 cup + 2 tablespoons milk
  • 1/2 teaspoon italian seasoning (or to taste)
  • 1/4 teaspoon red chili flakes (or to taste)
  • 1/4 + 1/8 teaspoon garlic powder (skip if using fresh garlic [if using garlic use 1 large clove])
  • 4 bread slices (I used whole wheat bread)
  • 1-2 cheese slices (optional, I used Amul cheese slices)

Method

  1. Heat 1 tablespoon butter in a skillet. Once the butter melts, add corn and saute for 1 minute. Add black pepper, salt and mix.
  2. Add chopped spinach and cook for 30 seconds till leaves wilt.
  3. Then add all purpose flour (maida) and saute for 1-2 minute till it's all roasted.
  4. Add milk, keep stirring. Add italian seasoning, red chili flakes and garlic powder. Stir to combine. [PS: you may use a large clove of garlic in place of garlic powder. Saute garlic with butter before adding the corn in that case].
  5. Let it all cook for 2 minutes or till milk dries up and mixture looks like a paste.
  6. Spread the prepared spinach corn mixture on bread slices. Top with cheese slices (if using).
  7. Melt the remaining tablespoon of butter in a grill pan. Toast till sandwiches are golden brown from both sides.
  8. Cut into slices and serve these spinach corn sandwich with any sauce of choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.