• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Love of Spice

  • HOME
  • BREAKFAST
  • MAINS
  • SNACK
  • DESSERTS
  • INSTANT POT
  • MEALTHY MULTIPOT
  • AIR FRYER
  • ABOUT
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Breakfast
  • Lunch / Dinner
  • Snack
  • Desserts
  • Instant Pot
  • ABOUT
  • ×

    Home » Sandwiches

    Spinach Corn Sandwich (Using White Sauce + No Cheese)

    Published on June 16, 2021 · Updated on June 16, 2021 - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See disclosure policy.

    19 shares
    Jump to Recipe Jump to Video Print Recipe

    This spinach corn sandwich is one of my favorite vegetarian sandwiches. It’s relatively quick and easy to make, and makes for a great breakfast or even a delicious snack with evening tea. And it’s a relatively healthy sandwich, made only using white sauce to still get the creamy texture, without cheese, mayonnaise or any such additives.

    open faced spinach corn sandwich on cuttting board, with additional sandwich filling and tea in the background

    I remember first having these spinach corn sandwiches at Cafe Coffee Day (CCD) back in Mumbai, and they were such a treat! A very expensive treat, back then, but still.

    These were so good, that I picked them over the chicken sandwiches (which btw I also loved). And that is saying a lot, because back then, I never ate vegetarian outside of home, eating out usually always meant eating chicken or fish. But the lure of palak corn sandwich at CCD was too much to resist.

    And at CCD they used to always add cheese slices on top of the sandwich. And so when I first started making these sandwiches at home, I added the cheese too, but slowly realised that these spinach corn sandwiches taste really great even without cheese, as the white sauce lends this sandwich that satisfying creamy texture that we all love.

    Of-course you can always add the cheese if you want to. But if you are not particularly keen on cheese, I’d say definitely try this recipe without cheese.. it might pleasantly surprise you.

    Because trust me, I am NOT against cheese. In-fact I love it. And where the recipe needs it, like in this garlic bread, I am pretty liberal with it. I am just saying that this particular recipe doesn’t need it to still be delicious.

    Try it, and let me know!

    Jump to:
    • Ingredients You Need
    • How to Make Spinach Corn Sandwich (with step by step photos)
    • Recipe Notes
    • Serving Suggestion
    • More sandwich recipes to try..
    • 📖 RECIPE

    Ingredients You Need

    top shot of all the ingredients required to make spinach corn sandwich
    ingredients – spinach, corn, oil, chopped onions, garlic powder, red chilli powder, butter, all purpose flour, salt, black pepper powder, milk

    Ingredient notes

    Spinach – You can use regular or baby spinach leaves. I usually go with the bagged baby spinach leaves for this sandwich, only because it’s convinient for me.

    Corn – You can use fresh or frozen corn. I almost always use frozen corn, and I thaw it by soaking it in water for 3-5 minutes, before adding it in.

    How to Make Spinach Corn Sandwich (with step by step photos)

    For making spinach corn mix

    • In a pan, lightly heat up a little oil, and add the chopped onions to it, along with salt. Saute on medium flame for 4-5 minutes, till the onions start turning light golden brown.
    • When the onions are done, add red chilli powder and garlic powder, mix them in, and saute for 1-2 minutes, till the spices get lightly cooked. You can also add a spoonful of water if required to avoid the spices from getting burnt.
    • Then add fresh spinach leaves, mix them in, and saute for 1-2 minutes, till the spinach leaves start to wilt down.
    • Now add corn, mix it in, and cook this mix on medium heat for 2-3 minutes.
    • Then turn off the heat, and set this aside to let it cool down a bit.
    step by step images of making spinach corn mix for sandwich

    For making white sauce

    • In a pan, melt the butter on low to medium heat, add flour to it, mix them together, stirring continously to ensure no knots are formed.
    • Saute on medium low heat for 2-3 minutes till the raw smell of flour goes away, and the mix leaves a light aroma. But do not brown this mix.
    • Now add warm milk to this (do not use cold milk – see notes), and only add a little milk at a time, ensuring to incorporate the milk with the paste, before adding more milk. This is the best way to avoid knots getting formed in the sauce.
    • When all the milk has been added, keep cooking the sauce on medium low till it thickens, stirring continously to avoid or break up any knots.
    • This can take about 8-10 minutes on medium low heat. What you should be looking for is a sauce that is of a thick consistency, that holds form on a spatula.
    • When it’s ready, season the sauce with salt & pepper, and turn off the heat.
    step by step images of making white sauce for sandwich filling

    For making the spinach corn sandwich filling

    • Add the white sauce to the spinach corn mix, and mix it in.
    • The spinach corn sandwich filling is ready.
    step by step images of assembling sandwich filling by mixing together spinach corn mix and white sauce

    For making spinach corn sandwiches

    • Spinach corn sandwiches taste best with toasted bread, so toast some bread with butter, and use the above filling to make the sandwich. Or better still, toast the sandwiches in a sandwich press or panini maker – they taste delish!

    Recipe Notes

    • For making white sauce, it’s important that the temperature of milk is either warm or at the very least at room temperature. Because the butter & flour mix will be hot, and adding cold milk will make it difficult to blend it all into a smooth sauce.

      Warm milk is best. But you can also use room temperature milk, especially if you turn off the heat, and let the butter & flour mix cool down a bit, before turning the heat back on, and adding the room temperature milk.

    Serving Suggestion

    Serve these spinach corn sandwiches as is, or with tea and chips!

    close up of stacked halves of spinach corn sandwich, with additional sandwich filling and tea in the background

    More sandwich recipes to try..

    ⭐️ Chutney Sandwich (with this versatile green chutney)
    ⭐️ Tuna Sandwich (quick + easy recipe using canned tuna)

    As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

    📖 RECIPE

    open faced spinach corn sandwich on cuttting board, with additional sandwich filling and tea in the background

    Spinach Corn Sandwich ~ using white sauce / without cheese

    step by step recipe to make spinach corn sandwich at home (using white sauce / without cheese)
    5 from 4 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 6 sandwiches
    Calories: 91kcal
    Author: Shantala Shenoy Nayak

    Ingredients

    For spinach corn mix

    • 1½ tablespoon oil
    • ½ cup chopped onions
    • ½ teaspoon salt
    • 1 teaspoon red chilli powder
    • 1 tablespoon garlic powder
    • 5 ounce spinach leaves (about 140 grams)
    • 1 cup sweet corn (fresh or frozen – see notes)

    For white sauce

    • 1 tablespoon butter salted
    • 1 tablespoon all purpose flour (maida)
    • ¾ cup whole milk *warm or at room temperature (see notes)
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper powder

    For sandwich

    • bread slices as needed
    • butter as needed, to toast sandwiches
    Prevent your screen from going dark

    Instructions

    For making spinach corn mix

    • In a pan, lightly heat up a little oil, and add the chopped onions to it, along with salt.
    • Saute on medium flame for 4-5 minutes, till the onions start turning light golden brown.
    • When the onions are done, add red chilli powder and garlic powder, mix them in, and saute for 1-2 minutes, till the spices get lightly cooked.
    • You can also add a spoonful of water if required to avoid the spices from getting burnt.
    • Then add fresh spinach leaves, mix them in, and saute for 1-2 minutes, till the spinach leaves start to wilt down.
    • Now add corn, mix it in, and cook this mix on medium heat for 2-3 minutes.
    • Then turn off the heat, and set this aside to let it cool down a bit.

    For making white sauce

    • In a pan, melt the butter on low to medium heat, add flour to it, mix them together, stirring continously to ensure no knots are formed.
    • Saute on medium low heat for 2-3 minutes till the raw smell of flour goes away, and the mix leaves a light aroma. But do not brown this mix.
    • Now add warm milk to this (do not use cold milk – see notes), and only add a little milk at a time, ensuring to incorporate the milk with the paste, before adding more milk. This is the best way to avoid knots getting formed in the sauce.
    • When all the milk has been added, keep cooking the sauce on medium low till it thickens, stirring continously to avoid or break up any knots.
    • This can take about 8-10 minutes on medium low heat. What you should be looking for is a sauce that is of a thick consistency, that holds form on a spatula (see step images above / video for visual).
    • When it's ready, season the sauce with salt & pepper, and turn off the heat.

    For making the spinach corn sandwich filling

    • Add the white sauce to the spinach corn mix, and mix it in.
    • The spinach corn sandwich filling is ready.

    For making spinach corn sandwiches

    • Spinach corn sandwiches taste best with toasted bread, so toast some bread with butter, and use the above filling to make the sandwich. Or better still, toast the sandwiches in a sandwich press or panini maker – they taste delish!
    • Serve these spinach corn sandwiches as is, or with tea and chips!

    Notes

    1. You can use fresh or frozen corn. I almost always use frozen corn, and I thaw it by soaking it in water for 3-5 minutes, before adding it in.
    2. For making white sauce, it’s important that the temperature of milk is either warm or at the very least at room temperature. Because the butter & flour mix will be hot, and adding cold milk will make it difficult to blend it all into a smooth sauce. Warm milk is best. But you can also use room temperature milk, especially if you turn off the heat, and let the butter & flour mix cool down a bit, before turning the heat back on, and adding the room temperature milk.

    Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

    Nutrition

    Calories: 91kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 331mg | Potassium: 255mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2434IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 1mg

    Video Recipe

    Tried this Recipe? Tag me Today!Mention @loveofspice or tag #loveofspice!

    If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂

    « Sandwich Chutney Recipe (Green Chutney for Sandwich)
    Easy Tuna Salad Sandwich Recipe »
    19 shares

    Subscribe for Friday Emails with Recipes + Meal Ideas!

     
     

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    CONNECT WITH ME!

    About Me

    Hi there, I am Shantala, an Indian foodie in an American kitchen. Welcome to The Love of Spice - my food blog, virtual home & passion project, all rolled into one. On here I share Easy-to-Follow Family Recipes, along with tips on Indian Meal Planning & Lunch Box Ideas for Kids & Adults. I hope you enjoy the site, and find it useful. :) read more

    Subscribe for Friday Emails with Recipes + Meal Ideas!

     
     

    Recent Posts

    a bowl of red coconut chutney.

    Red Coconut Chutney Recipe

    a bowl of white coconut chutney.

    Coconut Chutney Recipe (South Indian Style)

    soft rava upma served in a plate.

    Rava Upma Recipe (with Tips to make Soft, Fluffy Upma)

    a big serving bowl of spring onion sabzi.

    Spring Onion Sabzi (Kandyachya Patichi Bhaji)

    close up shot of whole masoor dal tadka in a big bowl.

    Whole Masoor Dal Recipe

    Popular Posts

    a whole chicken tandoori placed on a black cutting board, with a bowl of green chutney and a couple of lemon wedges on the side

    How to Make Whole Chicken Tandoori | Whole Tandoori Chicken Recipe

    coriander mint yogurt chutney

    Coriander Mint Chutney Recipe | Green Chutney Dip for Tandoori, Tikka and Kababs

    close up of 4 pieces of mysore pak placed on a blue plate

    Fail-proof Mysore Pak Recipe [with VIDEO]

    top shot of a plate full of homemade chicken 65, with another serving on the side, along with some schezwan chutney

    Chicken 65 Recipe (Dry Version) – Three Ways

    a plate of kolhapuri misal pav served with chopped onions, farsan, tari and tea

    Spicy Kolhapuri Misal Recipe | Maharashtrian Misal Pav

    Copyright © 2023 SHANTALA's KITCHEN

    19 shares
    19 shares