Spinach Corn Sandwich Recipe
Easy to make sandwich made with cooked spinach leaves and corn kernels.
Servings: 6 Sandwich
Calories: 196kcal
Equipment
Ingredients
- 1 tbsp Vegan Butter or oil
- 2 cups Spinach leaves washed and chopped
- 1 cup Corn kernels Boiled in salt water
- 1 small Onion finely chopped
- 2 Garlic pods minced
- 1 cup Almond Milk (dairy for vegetarian)
- 1/2 tsp Refined Flour (or wheat flour)
- 1/2 tsp Salt
- 12 Bread Slices
- 5 tbsp Vegan butter (for buttering the sandwich)
- 1 tbsp Chilli flakes (for garnishing)
Serving
- Ketchup or green chutney
Instructions
Prepare Stuffing of Spinach Corn
- Boil the corn kernels for 2 - 5 minutes till they are cooked.
- Heat 1 tbsp butter in a pan.
- Add chopped garlic and onion and saute for a minute.
- Add corn kernels and chopped spinach leaves.
- Saute till spinach half cooked.
- Sprinkle the flour and saute for another minute.
- Add 1/2 - 3/4 cup non-dairy milk and stir well. Season with salt.
- Add milk slowly & gradually else it will make lumps in the mixture.
- Simmer till the mixture is reached thicker creamy consistency.
- Take out from heat and transfer to another plate to cool the spinach corn stuffing
Making of Sandwich
- Take the bread slice and apply 1 - 2 tbsp spinach mixture on the bread slice.
- Cover it with another slice.
- Grease the pan with butter.
- If making on skillet or grill pan, apply butter on one side and place it on it. Brush butter on another side and flip it with the help of a spatula.
- Remove from heat when both sides are crisp and turns light brown.
- Serve with chutney or ketchup. To make them spicy, sprinkle chilli flakes on the sandwich.
Notes
- Cool the stuffing completely before stuffing inside bread slices.
- While applying butter to bread press it gently so that bread will stick with stuffing.
- Add chili flakes on stuffing spreads to make them spicy.
Nutrition
Calories: 196kcal | Carbohydrates: 36g | Protein: 9g | Fat: 5g | Cholesterol: 12mg | Sodium: 87mg | Potassium: 177mg | Fiber: 12g | Sugar: 4g