Grilled corn and capsicum sandwich
Grilled corn and capsicum sandwich

Smita Joshi



Prep Time

: 10

Cooking Time

: 25



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 5.57 g
Sat Fat 2.5 g
Salt 327.0 mg
Sugars 4.78 g
  • Other Items
  1. 1 1/2 cups Boiled Sweet Corn Kernels
  2. 1/2 cup Finely Chopped Capsicum
  3. 8 Bread slices
  4. 1 tbsp Butter
  5. 1/4 cup Finely Chopped Onions
  6. 1 tsp Finely Chopped Garlic
  7. 2 tsp Finely Chopped Green Chillies
  8. Salt And Freshly Ground Black Pepper to taste
  9. Butter For Spreading And Brushing
  10. Tomato Ketchup
  1. Heat the butter in a broad non-sick pan, add the onions, garlic and green chillies and sauté on a medium flame for a few seconds.
  2. Add the capsicum, sweet corn, salt and black pepper powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  3. Divide the mixture into 4 equal portions and keep aside to cool completely.
  4. Place a bread slice on a clean, dry surface and butter them lightly.
  5. Spread a portion of the mixture evenly over it and sandwich it with another bread slice with the buttered side facing downwards.
  6. Brush a little butter on top of the bread and grill in a greased pre-heated sandwich griller for 4 to 5 minutes or till it turns crispy and brown from both the sides.
  7. Cut the sandwich diagonally into 2 equal pieces.
  8. Repeat steps 4 to 7 to make 3 more sandwiches.
  9. Serve immediately with tomato ketchup.