I guess Popeye and spinach had a profound influence on me as a kid and I loved my greens unlike many of my friends. My mom experimented a lot with spinach. To encourage us to have it more often she cooked it with chicken, mutton and pulses. It was in my tour in Italy that I came across spinach sandwiches and pizzas. And back on campus I was introduced to this delicious sandwich at cafe coffee day. I dont like corn as such but this sandwich swept me off my feet. I tried making it at home when my mom came down and she liked it too. It is a very simple recipe and an awesome breakfast item so if you love spinach or corn go ahead and try this.
Ingredients for Spinach corn sandwich
Spinach- 1 bunch chopped
Corn- 50 gm
Garlic- 8-9 cloves
Butter- 25 gm
Salt- 1 tsp
Pepper- 1 tsp freshly ground
Milk- 1/4 cup
Cheese ( paramesan or cheddar) - 100 gm
Bread- 14 slices
Directions
Heat butter in a pan. Saute the garlic in the butter till it turns golden brown. Now add the corn and chopped spinach and let it cook for 15 minutes.
Add salt, pepper and milk and let it simmer for 5 minutes. Let the filling cool for a while. Stuff the spinach and corn into the bread and toast it in a sandwich toaster. Sprinkle cheese over the stuffing before toasting. The lenten season is coming to an end and I am waiting to post the pending non vegetarian recipes also the ones I experiment on Easter eve. But I promise to keep posting vegetarian stuff so all you vegetarians do keep visiting.Labels: Breakfast, Lenten cuisine, sandwich
