Tomato Baby Corn Grilled Sandwich

I love grilled sandwiches. They have become something of a staple for my weekend breakfast. The sandwich filling varies depending on my mood and the contents of my fridge/pantry – mashed potatoes, paneer slices, the vegetable side-dish from last night’s dinner. This tomato baby corn filling, spiked with Italian spices, is one of my reigning favorites.

With multi-grain bread for the sandwich and some fresh fruit juice on the side, you’ll have breakfast that’s not just delicious about also nutritious.

You Need:

[For 4 sandwiches]

• Bread – 8 slices<

Filling ingredients:

• Onions – 2, finely chopped
• Baby corn – 4, sliced into thin rings
• Tomatoes – 2, cut into big chunks
• Garlic – 4 cloves, crushed
• Pitted sliced olives – 1 tablespoon (I used green olives)
• Pepper corns – 6, crushed
• Chili flakes – a pinch
• Oregano – 1/2 teaspoon [buy here]
• Salt – to taste
• Olive oil – 2 tablespoons

Equipment:

• Sandwich toaster

How To Make Tomato Baby Corn Grilled Sandwich:

1. Prepare the tomato baby corn filling

Heat olive oil in a non-stick pan. Sauté the crushed garlic, finely chopped onions and sliced baby corn for 3 minutes. Add the tomato chunks with salt and crushed pepper. Sauté for another 3-4 mins on high flame till the juices evaporate.

Mix in chili flakes, oregano and sliced green olives. Let the mixture cool down to room temperature.

2. Fill the sandwich

Spread a tablespoon of the stuffing on a slice of bread. Place another slice firmly over the coated slice.

3. Grill the sandwich

Put the sandwiches in a sandwich toaster. Cook as per the instructions of your equipment.

Serve the tomato baby corn grilled sandwich hot.

Notes:

Pair the grilled sandwich with a beverage: try hot orange clove tea or cold fresh fruit juice.

Looking for more toasted sandwich recipes? You might like paneer sandwich or potato pesto sandwich.

Do more with baby corn: make butter soy baby corn.