Spinach Corn Sandwich recipe
Spinach Corn Sandwich is a healthy, no-cheese, vegetarian grilled sandwich recipe made with spinach, sweet corn and paneer. Serve as breakfast, brunch or snack. Easy to pack for kids school lunch box or serve as a filling after school snack.
Servings 8
Equipment
- Sandwich Griller, Toaster or Panini Press
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 ½ cup Spinach Puree
- 1 ¾ cup Sweet Corn (Steamed)
- 250 grams Paneer crumbled
- 1 teaspoon Chili flakes
- ½ teaspoon Garlic Powder
- ¼ teaspoon Nutmeg Powder
- ½ teaspoon Black Pepper Powder
- Salt to taste
- 16 Bread Slices
- Ghee or Butter as required for grilled sandwich
Instructions
Sandwich Filling
- Heat a pan, add EVOO. Next, add spinach puree and sauté for 1 min.
- Add sweet corn, spices and salt to taste. Mix well.
- Crumble paneer and add to the spinach and corn mixture. Mix well, reduce heat and let it cook for 2-3 mins until the consistency is thick and creamy.
- Switch off heat. Cool the mixture and store in refrigerator.
Making grilled sandwich
- Switch on the sandwich griller or panini press. Brush some butter or ghee.
- Spread the sandwich filling in between two slices of bread. Brush some butter or ghee on top and grill until crisp and golden.
- Serve hot.
Notes
Storage
- Sandwich filling stays fresh in the refrigerator for 2-3 days. Allow the mixture to cool completely before transferring to the refrigerator.
- You can also freeze the filling, thaw and use.