SPINACH AND CORN SANDWICH Recipe

Name: SPINACH AND CORN SANDWICH
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch spinach leaves; 1 cup sweet corn kernels cooked till tender; 4 no. garlic cloves minced; 1 onion minced; 1 green chilli minced; 1 tbsp olive oil; 1/2 cup grated cheese; 1 salt; 1 pepper pdr; 10 slice brown bread; 2 tbsp butter

Servings: persons

1 bunch spinach leaves
1 cup sweet corn kernels cooked till tender
4 no. garlic cloves minced
1 onion minced
1 green chilli minced
1 tbsp olive oil
1/2 cup grated cheese
1 salt
1 pepper pdr
10 slice brown bread
2 tbsp butter

1
Blanch the spinach leaves in hot water.
2
When they get soft remove them out and run them under cold water.
3
This prevents further cooking and hence the leaves remain green.
4
Squeeze out excess water and finely mince.
5
Heat olive oil, add in the onion and garlic.
6
Saute till it is soft.
7
Now add the green chillies and mix.
8
Now add in the corn and spinach.
9
Mix it up and season it with salt and pepper.
10
Remove into a separate bowl and add grated cheese to it while still hot.
11
Butter the bread slices and apply a thick layer of this stuffing mix.
12
Cover with another slice of bread and grill till golden brown.
13
Serve while hot with tomato ketchup.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bunch spinach leaves, 1 cup sweet corn kernels cooked till tender, 4 no. garlic cloves minced, 1 onion minced, and more.

Yes, SPINACH AND CORN SANDWICH falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

SPINACH AND CORN SANDWICH

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