Ingredients
Sandwich Chutney
- 1 cup fresh coriander
- ¼ cup fresh mint leaves
- 1 inch ginger
- 4 garlic cloves
- 3 green chillies
- 1 teaspoon cumin seeds
- 1 teaspoon sugar
- salt to taste
- 1 tablespoon lemon juice
- 4 ice cubes
- water
Sandwich Sauce
- 5 tablespoons mayonnaise
- 5 tablespoons tomato ketchup
- 1 teaspoon Italian seasoning
- 1 teaspoon chilli flakes
Cheesy Corn Sandwich
- 1 cup capsicum finely chopped
- 1 cup sweet corn boiled/ frozen corn
- 2 tablespoons fresh coriander
- 1 cup cheese
- 1 green chilli finely chopped
- ¼ teaspoon black pepper powder
- 2 teaspoons Italian seasoning/ oregano
- 1 teaspoon red chilli flakes
- salt to taste
- 8-10 bread slices
- cheese slices
- butter for cooking
Note– Please read recipe notes in the end.
Main Equipment Used
- Grill pan: https://amzn.to/3NB44G2
- Mixer Grinder: https://amzn.to/3XeLSFk
- Induction cooktop: https://amzn.to/2Jkn4px
Steps In Making
Sandwich Chutney
- In a mixer grinder add all the ingredients mentioned for the sandwich chutney and grind until smooth. Do not add lot of water as we want the consistency to be little thick, else the sandwichs will become soggy.
Sandwich Sauce
- For the sandwich sauce in a bowl add tomato ketchup, mayonnaise, chilli flakes and Italian seasoning. Mix well. Instant sandwich sauce is ready.
Cheesy Corn Sandwich
- To prepare the sandwich filling in a large bowl add finely chopped capsicum, frozen or boiled corn, fresh coriander, green chillies, cheese, black pepper powder, Italian seasoning, chilli flakes and salt. Mix till everything is well combined. The filling for our cheese corn and capsicum sandwich is ready.
- To make the sandwich, take two bread slices and evenly spread butter on them.
- Now add a tablespoon of the sandwich chutney on one slice and spread it evenly.
- Similarly spread the sandwich sauce on the other slice and spread it evenly.
- Place a cheese slice on one of the slice and put 2-3 tablespoons of the sandwich filling and spread it evenly.
- Cover it with the other bread slice. Now spread some butter on the top.
- To toast the sandwich heat a tawa or a grill pan and toast the sandwich for 2-3 minutes on medium to low heat until it gets a nice golden brown colour and a crispy texture on the top.
- Serve hot
Recipe Notes
- Make sure the vegetables are finely chopped.
- I have used frozen corn for this recipe, if you are using the regular one then boil it for 10 minutes.
