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Corn spinach sandwich | Unusual style | Creamy and cheesy

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Ingredients

Sourdough Multigrain Bread slices
Boiled corn
Baby spinach
Processed cheese
Eggless mayonnaise
Salted Butter
Mixed Italian herbs
pepper crushed with pepper mill

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Corn spinach sandwich | Unusual style | Creamy and cheesy

  • 30 mins
  • Easy

Ingredients

Directions

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I have come across a variety of corn and spinach sandwiches. out of which I have recreated a sandwich of my version.
These are my another grab on go recipe. Be it a Brunch, Snack or Dinner this is fulfilling and loaded with calcium, protein and Fiber. An ultimate effortless recipe in no time.

Airports, flight menus, bistros, and cafes are the places where we can often find these sandwiches. They try to blend the flavors, which I don’t appreciate much, but in every sandwich, I picked up something that made me come up with my own version.

so I am definitely sure you will love it too.

METHOD:

To make the sandwich here, I am using sourdough multigrain bread. There is a huge difference between using normal, regular bread and this one.

Keep the freshly boiled sweet corn ready. Also, baby spinach or regular spinach with the stems removed, leaving only the leaves. Baby spinach is a great go-to if you can manage to find it. wash and keep aside.

Heat some butter in a pan and toss the corn with crushed pepper using only a pepper mill. Transfer to a mixing bowl. Spread some olive oil in the same pan. Toss the spinach leaves for a minute or two on both sides. This helps you achieve a crispy texture. There is no need to let it crisp; they will stay curled and soggy when we start making the filling.

Grate some fresh cheese in the same bowl. My all-time favorite processed cheese is grated, sliced, or cream cheese. because that gives a subtle and simple flavour here. We are also including butter and mayonnaise so this cheese.

Add some mixed-up Italian herbs and some salted butter. We will need some fresh eggless mayonnaise, which makes it creamier, and the type of sandwich that I am talking about.

Spread this filling between the bread slices, and spread butter on both sides of the bread. Slightly toast them on both sides and let them become a little golden brown. Toasting on a toaster, grill, or toast pan will not help you achieve the exact taste that I attempted to recreate. Hence, I suggest you use a flat pan to toast on a gas stove.

Serve hot with a cup of coffee. I prefer vanilla coffee. After consuming so many buttery and cheesy flavors in the mouth, the vanilla coffee leaves a touch of a hot drink dessert feel, which is a perfect combination.

 

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Monisha C.

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