Spinach and Corn Sandwich Recipe

5 from 16 votes

Spinach Corn Sandwich is a toasted sandwich made with a creamy and cheesy filling made from spinach, sweet corn, flour, milk, and cheese.

Course Appetizer, Breakfast, Snack

Cuisine Global, Indian

Keyword corn, kids, sandwich recipes, spinach corn recipes

Diet Vegetarian

Method Stovetop

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 215kcal

Heat butter in a pan on medium heat. Add minced garlic and saute for a minute until fragrant.
Then add boiled sweet corn & spinach and cook for 2-3 minutes till the spinach leaves wilt.
Add all-purpose flour (or whole wheat flour) and cook for a minute till the raw smell of the flour disappears.
Then add the cold (chilled) milk and stir continuously to avoid any lump formation. Keep stirring until the sauce thickens, Approximately takes 3-4 minutes.
Then add cheese, red chili flakes, Italian seasoning, black pepper powder, salt, and stir to combine.
Turn off the heat and let it cool completely. Spinach Corn Sandwich filling is ready!

Spread creamy spinach corn mixture on one side of bread, and add some grated cheese (or cheese slice) on top.
Then cover with another slice of bread.
Either toast or grill the sandwich with some butter on the Tawa or Sandwich maker.
The spinach corn cheese sandwich is ready to serve. Serve it hot with green chutney or ketchup.

Bread: Use any bread of your choice, like brown, multigrain bread, white, or sourdough.
Cheese: Use shredded mozzarella, cheddar cheese, colby jack, pepper jack, gouda, Amul processed cheese, or any cheese you like.
Veggies: You can add vegetables of your choice, like regular or spring onion, bell peppers, and carrots, to this sandwich filling.
Flour: You can also replace all-purpose flour (maida) with wheat flour, cornflour, or almond flour.
Vegan: Use vegan cheese and butter.
Milk: Always use chilled/cold milk so you won’t get any lumps while making the white sauce. If you are vegan, use almond milk or coconut milk.
Make ahead: You can meal-prep spinach-corn cheese mixture and keep it in the refrigerator in an airtight container for up to 2-3 days.