Saturday, 31 January 2015

Spinach Corn Sanwich



I am a great fan of this Spinach corn s/w. First time tasted in CCD with my friend Bindhia. We ordered one S/W and divided into half. After tasting it, we felt like ordering it again. It was that good. At that moment itself I made my mind to try this at home. But I was little confused which spinach to use for this. With help of google and fb groups, I found palak will be apt to use in this.
I have used white sauce in this. I dint use APF for this, instead used atta flour. I swear there wont be any difference in taste. Its guilt free too.
Below Ingredients make 4 Sandwiches.
Ingredients:
·         Spinach – 2 cups (Finely chopped)
·         Corn – 1 cup (Cooked corn kernels)
·         Bread 8 slices.
·         Butter – 2 tbsp
·         Italian seasoning – ¼ tsp or less
·         Pepper – ¼ tsp or less
White sauce:
·         Atta / Wheat flour – 1.5 tbsp
·         Milk – 1 cup.
·         Cheese slices – 2
Preparation:
Steam the corn cobs in pressure cooker for 2 whistles. Once its cooled, remove the kernels and keep it aside.



Finely chop spinach and rinse well in running water.
Heat a tbsp of butter in a kadai, add the spinach and cook it well. 5 mins. Transfer the spinach to a bowl and keep it aside. Switch off the stove. I used Amul Garlic Butter. It gives a great flavor.




White Sauce Preparation:
In the same kadai. Add wheat flour and milk and mix it without any lumps. Now in the low heat mix it well without forming lumps. Tear the cheese slices and add it to the mixture and keep stirring. Cook it till the sauce looks glossy. May be for 3-4 mins.



Add the spinach and corn to the sauce add pepper and Italian seasoning and mix well and switch off the stove.  Our Sandwich filling is ready.




Divide the filling to 4 equal portions. Take one portion and fill it between 2 slices of bread and smear bread on top and toast nicely both the sides. Similarly repeat the step for rest of the slices and toast. Alternately you can use the Sandwich maker too.



Serve hot.

Note : Skip salt, as already garlic butter, cheese has salt in it. If using normal butter add only little salt.





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