AuthorMohammed MerajEasy to make sandwiches, filled with the goodness of corn and spinach.
Smear butter to the bread slices (inside and outside the bread).
Smear mint chutney on both the sides (of the insides of the bread).
To the boiled corn, add spinach, salt and pepper. Mix well.
Place a cheese slice in the bread and put the spinach-corn stuffing equally in all the sandwiches.
Place the sandwiches on the grill rack. Grill it at 170o Centigrade for 15 minutes.
Cut each toast into four triangular or square pieces. Serve with tomato ketchup or mustard sauce.
Ingredients
Directions
Smear butter to the bread slices (inside and outside the bread).
Smear mint chutney on both the sides (of the insides of the bread).
To the boiled corn, add spinach, salt and pepper. Mix well.
Place a cheese slice in the bread and put the spinach-corn stuffing equally in all the sandwiches.
Place the sandwiches on the grill rack. Grill it at 170o Centigrade for 15 minutes.
Cut each toast into four triangular or square pieces. Serve with tomato ketchup or mustard sauce.
