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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)
Course Breakfast, Snack
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 sandwiches
Calories 91kcal


For spinach corn mix

  • 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


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!



  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.


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