This is a very tasty breakfast that is so filling that sometimes it can be served as lunch or dinner. A perfect picnic food and an ideal lunch box recipe. These sandwiches are prepared with brown bread so even diabetic people can have them. No fancy kitchen gadgets are required to prepare this recipe.
Equipment and Utensils
Flat griddle pan
Flat stainless steel / wooden spoon
100 grams (½ cup) Fresh Sweet Corn Kernels
40 grams (1 small bunch) Spinach Leaves washed, dried and shredded
1 teaspoon Salt
10-12 Black Pepper Corns freshly crushed
2 big Garlic Cloves roughly chopped
20 grams (1 small cube) Cheese Grated
4 Brown Bread Slices
1 tablespoon Butter
1 teaspoon Vegetable Oil
Keep the frying pan on medium high flame.
Add vegetable oil and let it heat. Add garlic pieces.
Stir fry for 1 minute.
Add corns, sprinkle some salt and sauté for 1 minute.
Now add shredded spinach and fry till all moisture evaporates.
Add crushed black pepper and check for seasoning.
Let the mixture to cool down for 5-7 minutes.
Now heat the flat griddle pan on a low flame.
Apply butter on all 4 slices and put them butter side down on griddle pan.
Spread the corn and spinach mixture on 2 slices.
Add grated cheese on top of the mixture.
Let them roast for 2 minutes on very very low flame.
When cheese starts melting, put the other slice on the cheese.
Sandwiches are now ready to serve.
Preparation Time: 5 minutes
Cooking Time: 12 minutes
Number of Servings: 2