Spinach And Corn Sandwich | Video
Spinach and corn sandwich loaded with deliciously creamy and cheesy spinach and corn filling.
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Servings
Ingredients
Filling:
- 1 tablespoon corn flour cornstarch
- 2 teaspoons water
- 1 tablespoon butter
- 2 garlic cloves peeled and chopped
- 1 cup boiled corn Also use canned / frozen corn
- 2 and ½ cups chopped spinach
- ½ cup milk
- 1 teaspoon dried red chili red pepper flakes
- 1 teaspoon dried oregano
- ¼ cup grated mozzarella
- Salt and pepper to taste
Sandwich:
- 8 slices your favorite bread I used sourdough
- 3 tablespoons unsalted butter
Instructions
Make filling:
- To make corn flour (cornstarch) slurry, combine together corn flour (cornstarch) and water.
- Heat butter in a large frying pan or skillet over medium heat-high heat.
- Add garlic. Sauté, stirring, for one minute or until fragrant.
- Add corn and spinach. Sauté, stirring occasionally, for about 2-3 minutes or until the vegetables are cooked.
- Add milk and corn flour (cornstarch) slurry. Stir to combine. Cook for about 2-3 minutes.
- When the sauce thickens, add red chili flakes and dried oregano. Season with salt and pepper. Stir. Simmer for about 3 minutes.
- Add grated mozzarella. Stir. Cook for a minute or until the cheese melts.
Sandwich:
- Place one slice of bread on a flat surface.
- Spread lightly with butter.
- Top with spinach corn filling.
- Spread another slice of bread with butter and place on top of the filling.
- Top with a light spread of butter.
- Heat butter in a grill pan over medium-high heat.
- When butter starts to bubble, place the sandwich in the pan.
- When one side turns brown, flip over and brown the other side. Slice and serve.
Video
Notes
- You can add other veggies like mushrooms, broccoli and green peas.
Nutrition
Serving: 1g | Calories: 359kcal | Carbohydrates: 44g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 493mg | Fiber: 4g | Sugar: 7g