Spinach Corn Sandwich is a healthy, no-cheese, vegetarian grilled sandwich recipe made with spinach, sweet corn and paneer. Serve as breakfast, brunch or snack. Easy to pack for kids school lunch box or serve as a filling after school snack.
Spinach Corn Sandwich recipe is a kid-friendly vegetarian grilled sandwich made with spinach, sweet corn and paneer. No cheese, No Mayonnaise, No Creamy sauce with Maida or all purpose flour.
This sandwich is a great way to include (sneak) some leafy veggies in your kids diet. Serve with a ketchup or tomato sauce or a dip of your choice. A glass of smoothie, milkshake or fresh fruit juice would make a perfect addition.
The sandwich filling can be made ahead especially when planning for kids school box. It stays fresh until lunch time.
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Ingredients
Spinach Puree – Having frozen spinach puree in the freezer is a life saver. The filling gets done in 15 mins.
If you don’t have spinach puree ready, use finely chopped spinach.
I prefer puree as it gives a creamy consistency to the filling.
Sweet Corn – Another meal prep activity I swear by is freezing sweet corn. Instant Pot Corn on the Cob is perfect to batch cook and freeze sweet corn kernels. It takes 5 mins to thaw and use.
Paneer – Use store bought or homemade paneer.
If using frozen paneer, thaw and immerse the paneer block in warm water for 10-15 mins before crumbling. Gives soft and creamy texture.
Substitute Paneer with Tofu for a Vegan recipe.
Spices – Chili flakes, Garlic powder (substitute with fresh garlic), Nutmeg (pairs well with spinach) and black pepper.
EVOO to cook the sandwich filling.
Sliced Sandwich bread – Try this whole wheat bread recipe if you like baking bread at home.
Ghee or Butter – to grill sandwiches. Ghee adds a lot of flavor and is especially good for kids.
How to make Spinach Corn Sandwich
Heat a pan, add EVOO. Next, add spinach puree and sauté for 1 min.
Add sweet corn, spices and salt to taste. Mix well.
Crumble paneer and add to the spinach and corn mixture. Mix well, reduce heat and let it cook for 2-3 mins until the consistency is thick and creamy.
Switch off heat. Cool the mixture and store in refrigerator.
For making grilled sandwich – Switch on the sandwich griller or panini press. Brush some butter or ghee.
Spread the sandwich filling in between two slices of bread. Brush some butter or ghee on top and grill until crisp and golden.
Variations
Use the sandwich filling to make quesadilla with multigrain or whole wheat tortillas.
Add Cheese – Grate fresh mozzarella or cheddar when grilling the sandwiches.
You can use white sauce for pasta (béchamel sauce) as base for making creamy sandwich. Omit Paneer and instead add white sauce to the spinach and corn mixture. Cook until moisture evaporates.
Make it filling by adding veggies like mushroom, zucchini, bell peppers. Finely chop and sauté in EVOO before adding spinach puree and the rest of the ingredients.
Serving Suggestion
Serve Spinach Corn Paneer Grilled Sandwich with Air Fryer French Fries or Potato Wedges and some tea / coffee.
On a hot summer day, a tall glass of Shikanji (Indian Lemonade) or Mango Lassi would be perfect.
Storage
Sandwich filling stays fresh in the refrigerator for 2-3 days. Allow the mixture to cool completely before transferring to the refrigerator.
You can also freeze the filling, thaw and use.
More Kid Friendly School Lunch Box recipes
Moong Dal Chilla with spinach
The post was published originally in October 2018. I have updated the entire recipe, photos and added step-wise process shots.
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Spinach Corn Sandwich recipe
Spinach Corn Sandwich is a healthy, no-cheese, vegetarian grilled sandwich recipe made with spinach, sweet corn and paneer. Serve as breakfast, brunch or snack. Easy to pack for kids school lunch box or serve as a filling after school snack.
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 ½ cup Spinach Puree
- 1 ¾ cup Sweet Corn (Steamed)
- 250 grams Paneer crumbled
- 1 teaspoon Chili flakes
- ½ teaspoon Garlic Powder
- ¼ teaspoon Nutmeg Powder
- ½ teaspoon Black Pepper Powder
- Salt to taste
- 16 Bread Slices
- Ghee or Butter as required for grilled sandwich
Instructions
Sandwich Filling
Heat a pan, add EVOO. Next, add spinach puree and sauté for 1 min.
Add sweet corn, spices and salt to taste. Mix well.
Crumble paneer and add to the spinach and corn mixture. Mix well, reduce heat and let it cook for 2-3 mins until the consistency is thick and creamy.
Switch off heat. Cool the mixture and store in refrigerator.
Making grilled sandwich
Switch on the sandwich griller or panini press. Brush some butter or ghee.
Spread the sandwich filling in between two slices of bread. Brush some butter or ghee on top and grill until crisp and golden.
Serve hot.
Notes
- Sandwich filling stays fresh in the refrigerator for 2-3 days. Allow the mixture to cool completely before transferring to the refrigerator.
- You can also freeze the filling, thaw and use.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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