Spinach Corn Sandwich (Using White Sauce + No Cheese)

I remember first having these spinach corn sandwiches at Cafe Coffee Day (CCD) back in Mumbai, and they were such a treat! A very expensive treat, back then, but still.

These were so good, that I picked them over the chicken sandwiches (which btw I also loved). And that is saying a lot, because back then, I never ate vegetarian outside of home, eating out usually always meant eating chicken or fish. But the lure of palak corn sandwich at CCD was too much to resist.

And at CCD they used to always add cheese slices on top of the sandwich. And so when I first started making these sandwiches at home, I added the cheese too, but slowly realised that these spinach corn sandwiches taste really great even without cheese, as the white sauce lends this sandwich that satisfying creamy texture that we all love.

Of-course you can always add the cheese if you want to. But if you are not particularly keen on cheese, I’d say definitely try this recipe without cheese.. it might pleasantly surprise you.

Because trust me, I am NOT against cheese. In-fact I love it. And where the recipe needs it, like in this garlic bread, I am pretty liberal with it. I am just saying that this particular recipe doesn’t need it to still be delicious.Ingredient notes

Spinach – You can use regular or baby spinach leaves. I usually go with the bagged baby spinach leaves for this sandwich, only because it’s convinient for me.

Corn – You can use fresh or frozen corn. I almost always use frozen corn, and I thaw it by soaking it in water for 3-5 minutes, before adding it in.

How to Make Spinach Corn Sandwich (with step by step photos)

For making spinach corn mix

In a pan, lightly heat up a little oil, and add the chopped onions to it, along with salt. Saute on medium flame for 4-5 minutes, till the onions start turning light golden brown.

When the onions are done, add red chilli powder and garlic powder, mix them in, and saute for 1-2 minutes, till the spices get lightly cooked. You can also add a spoonful of water if required to avoid the spices from getting burnt.

Then add fresh spinach leaves, mix them in, and saute for 1-2 minutes, till the spinach leaves start to wilt down.

Now add corn, mix it in, and cook this mix on medium heat for 2-3 minutes.

Then turn off the heat, and set this aside to let it cool down a bit.For making white sauce

In a pan, melt the butter on low to medium heat, add flour to it, mix them together, stirring continously to ensure no knots are formed.

Saute on medium low heat for 2-3 minutes till the raw smell of flour goes away, and the mix leaves a light aroma. But do not brown this mix.

Now add warm milk to this (do not use cold milk – see notes), and only add a little milk at a time, ensuring to incorporate the milk with the paste, before adding more milk. This is the best way to avoid knots getting formed in the sauce.

When all the milk has been added, keep cooking the sauce on medium low till it thickens, stirring continously to avoid or break up any knots.

This can take about 8-10 minutes on medium low heat. What you should be looking for is a sauce that is of a thick consistency, that holds form on a spatula.

When it’s ready, season the sauce with salt & pepper, and turn off the heat.