Spinach & Corn Sandwich

Ingredients

• 4 medium bunches spinach leaves, chopped and blanched
• Butter as required 
• 8-10 garlic cloves, chopped
• 1 cup American corn kernels, boiled
• 1 tablespoon refined flour
• ¼ cup milk 
• Salt to taste 
• Crushed black pepper to taste 
• ½ cup grated processed cheese
• 2 Multigrain bread slices 
• Potato chips for serving

Method

1. Heat 1 tablespoon butter in a non-stick pan. Add garlic and sauté till fragrant.
2. Add corn kernels and cornflour, mix well. Add milk and cook till thickens a little. Mash corns using a potato masher. 
3. Add spinach, salt and crushed black pepper. Mix well 
4. Add processed cheese and stir till it melts. 
5. Transfer the cooked mixture into a bowl. Set aside to cool to room temperature.
6. Apply butter on 4 bread slices and spread the cooked spinach-corn mixture on the buttered breads evenly. Cover with remaining bread slices.
7. Roast on a non-stick tawa till golden brown and crisp from both sides. 
   Cut in two halves and serve warm with potato chips.