Being ovo-lacto vegetarians with two kids to send lunch for, we are always on the lookout for creative takes on sandwiches. One of the surprisingly best sources for new ideas has been India. More specifically, the airline food in India.
If you think of it, given that nearly 40% of Indians are ovo-lacto vegetarians, every food establishment in India has to necessarily have a very comprehensive vegetarian offering. Airlines are no different. And given the fact they have to come up with easy meals, there are many a creative sandwich options to be had. On my last trip, I had a Spinach Corn Sandwich that was quite good. I made a note of it in my journal and then promptly forgot about it till last week. When faced with a severely depleted fridge and the prospect of making lunch for the four of us, one had to get creative. Fortunately, I remembered this sandwich in time. So, using frozen spinach and corn, this meal was put together. And it was good.
Ladies and Gentlemen, I give you the Spinach and Corn sandwich.
INGREDIENTS (I apologize for the lack of exact amounts of Spinach and Corn)
1 1/2 Tbsp Unsalted Butter
1 Tbsp White Flour
Frozen Corn Kernels
Sliced Bread of your liking
- Make a roux with the Butter, Flour and Milk – Heat the butter on medium heat and add the flour. Stir and cook for about 4 mins. It shouldn’t start to brown.
- Add milk and stir till a thick paste is formed. Add more milk to get a thick cream consistency.
- Add salt and pepper to taste.
- Add Spinach and Corn and cook for another 7-8 minutes. The mixture should have a thick spreadable consistency. Adjust seasoning.
- Toast two slices of bread.
- Spread the Spinach Corn mix on one slice and top with shredded cheese.
- Cover with the other slice and enjoy.