So here is a sandwich which is quite common and infact loved too. You would find this most of the sandwich places and not to mention this is my favorite too. However I prepare it in a very different manner. One is I take care of not over cooking Spinach so as to not let go much nutrition. Second, don’t add cheese or paneer as they bring in calcium which can conflict with the Iron absorption. Third very important aspect it that only after the spinach cools down, I add lemon juice and coriander so that with heat, I don’t lose Vitamins which these two provide to my recipe.
Corn again is boiled and coarsely grounded since some kids want to take out corn kernels while this would avoid that part and the sweet corn and coriander kind of balances the pungency which Spinach has in this Spinach Corn Sandwich.
So with all these changes the nutrition is intact and offcourse so is everyone’s favorite taste too.
Spinach and Corn Sandwich
Ingredients
- 4 Whole Wheat Bread Slices
- 1/2 cup Boiled Sweet Corn
- 1 tsp Butter
- 1/2 tsp Oregano
- 2 cup Spinach
- 1 tbsp Garlic
- 2 tbsp Coriander
- 1/4 tsp Salt
- 1 tbsp Lemon Juice
- 1/4 tsp Chilli Flakes
- 1 tsp Oil
- 1 tsp Coriander Stalks
Instructions
Make a coarse paste out of boiled corn, butter and oregano and keep it aside.
Heat the oil and saute chopped garlic and chopped coriander stalks (The thick stems which we generally throw has lot of taste and nutrition)
Once garlic is brown add chopped spinach and saute in open with some salt and chilli flakes.
After some 2-3 mins let this cook down and then add chopped coriander leaves and add lemon juice.
Now mix the corn paste into this and then use this mixture as a sandwich filling and put it between two breads.
You can also add some slices of tomato and toast the sandwich on a grill pan and serve hot.