Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Ingredients for Spinach Corn Cheese Sandwich Toast Recipe
Spinach leaves (palak) blanched 20-25
American corn kernels 1/2 cup
Cheese grated 1/2 cup
Brown bread slices 8
Onion 1 medium
Garlic 2 cloves
Olive oil 1 tablespo
Green chilli 1
Salt to taste
Black pepper powder 1/2 teaspoon
Boil corn in a microwave oven. Chop onion and garlic. Heat 1 tbsp olive oil in a non-stick pan, add onion and garlic and sauté.
Chop the blanched spinach leaves and add. Chop green chilli, add and mix. Remove corn from microwave oven, drain and add along with salt, pepper powder and mix well.
Transfer the mixture into a bowl, add cheese and mix. Spread the mixture evenly on 4 bread slices, cover with remaining slices.
Drizzle some olive oil over each sandwich. Heat a sandwich griller, drizzle some olive oil over it and grill the sandwiches till both sides are evenly golden. Cut each sandwich into 3 strips and serve hot.
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