Spinach Corn Sandwich ~ using white sauce / without cheese

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

Cook Time 20

Total Time 25

Servings 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

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!

Video

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.

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