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.
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!
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Ingredients You Need
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.
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.
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!
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!
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
Spinach Corn Sandwich ~ using white sauce / without cheese
Ingredients
For spinach corn mix
- 1½ tbsp oil
- ½ cup chopped onions
- ½ tsp salt
- 1 tsp red chilli powder
- 1 tbsp garlic powder
- 5 ounce spinach leaves (about 140 grams)
- 1 cup sweet corn (fresh or frozen – see notes)
For white sauce
- 1 tbsp butter salted
- 1 tbsp all purpose flour (maida)
- ¾ cup whole milk *warm or at room temperature (see notes)
- ¼ tsp salt
- ¼ tsp black pepper powder
For sandwich
- bread slices as needed
- butter as needed, to toast sandwiches
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
- 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.
- 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.
Nutrition
Video Recipe
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