Toasted Sweetcorn Sandwich

A few weeks ago I was approached/contacted with a question “would you like to contribute a deli –style recipe” and this was my chance to show case some of the amazing toasted sandwiches that can be made available for vegans and vegetarians. I submitted a “Mumbai Sandwich” – a sandwich filled with curried potatoes and some vegetables – a popular Mumbai street food – available all over Mumbai and served with the most amazing chutneys (sauces). Click here to see/read more about this and other “deli style recipes” from amazing food bloggers

http://www.lanzerac.co.za/news/deli-recipes-food-bloggers/

Sandwiches are an extremely popular “grab & go” kind of food item amongst one and all – be it a healthy sandwich on artisan breads or totally unhealthy sandwich on ordinary bread or a traditional bread filled with amazing local fare. A sandwich vendor or shelves in supermarkets can be found almost everywhere in the world. Being “Vegan” or “Vegetarian” should not limit your desire for amazing flavourful sandwiches

I have no clue where and how the “toasted sweet corn” version of sandwich was invented – but I do remember where I was introduced to it – “Blue Lagoon” in Durban – yes I was one of those that refused to eat a “bunny chow” so I had a “toasted sweetcorn sandwich” and never looked back or missed eating a “bunny chow”. I sometimes had a toasted “sweetcorn” or a toasted “baked beans & sambals” sandwich – but never a “bunny chow”.

Over the years my family and I have enjoyed these sandwiches made at home – and the choice of breads and butter or dry toasted – have changed with the changing diet trends – but the sandwich fillings have remained the same – packed with flavour.

 

 

Toasted Sweetcorn Sandwich

20 ml cooking oil

1 medium onion finely chopped

5 ml roughly ground cumin seeds

1 finely chopped green chillie

250 ml corn kernels (canned, frozen or of the cob)

5 ml salt (to taste)

5 ml lemon juice

150 ml finely grated mature cheddar cheese (optional)

100 ml finely chopped fresh coriander

6 slices good quality whole wheat bread

35-45 ml butter/margarine (for toasting the sandwich)

 

Method

1. Heat oil in a large pan and add the onions-cook till the onions are translucent
2. Add roughly ground cumin seeds, green chilli and cook for a few seconds
3. Lower heat, add the corn and allow to cook for a few minutes or till the corn kernels are tender – season with salt and lemon juice, cook for a further few minutes
4. Remove from heat and pour into a glass bowl, and while stirring add the grated cheddar cheese and coriander leaves
5. Make sandwiches with your choice of breads – spread butter on the outer slices and toast in a sandwich toaster or a non-stick griddle pan
6. Serve warm with a leafy green salad

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