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Spinach Corn Sandwich

Prep Time:

1 Hour

Cook Time:

45 Minutes

Serves:

4 Servings

Level:

​

About the Recipe

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Ingredients

Ingredients:

  • 4 slices multigrain bread

  • 1 cup spinach leaves, washed and finely chopped

  • 1/2 cup sweet corn kernels boiled

  • 1/2 cup mixed vegetables (such as grated carrots, finely chopped bell peppers, onions, tomatoes)

  • 1 green chili, finely chopped

  • 1 teaspoon ginger-garlic paste

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon turmeric powder

  • Salt to taste

  • 1 tablespoon oil

  • Black pepper to taste

  • Butter or ghee for greasing

Preparation

Instructions:

  1. Prepare the vegetable filling:

    • Heat oil in a pan over medium heat.

    • Add cumin seeds and let them splutter.

    • Add ginger-garlic paste and green chili . Sauté for a minute until fragrant.

    • Add mixed vegetables and sauté for 3-4 minutes until they are tender yet crisp.

    • Stir in chopped spinach and boiled sweet corn kernels.

    • Add turmeric powder, salt, and black pepper to taste. Cook for another 2-3 minutes until the spinach wilts. Remove from heat and set aside.

  2. Assemble the sandwich:

    • Take two slices of bread and lightly toast them if desired.

    • Spread a generous amount of the prepared vegetable filling evenly onto one slice of bread.

    • Place the other slice of bread on top to form a sandwich.

  3. Cook the sandwich:

    • Heat a non-stick pan or grill pan over medium heat.

    • If using butter or ghee, spread a little on the outside of the sandwich slices.

    • Place the sandwich on the heated pan and cook for 2-3 minutes on each side until golden brown and crispy.

    • Press down gently with a spatula while cooking to ensure even toasting and to help the filling stick together.

  4. Serve:

    • Once the sandwich is cooked to your liking, remove it from the pan.

    • Cut the sandwich diagonally into halves or quarters.

    • Serve hot with mint chutney.

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