Wednesday, August 10, 2022

Corn and Bell Pepper Sandwich

These are quick, delicious, and comforting sandwiches with a crisp bread and ooey-gooey cheesy corn and bell pepper filling. These are easy to make and makes a quick meal. These can be served as such, or with green chutney and/or ketchup.

These sandwiches are very tasty and simple to make. This is also an easy way to use your summer produce. This is easy breakfast, brunch, or easy dinner too. This is one of our favorite sandwiches. I love to double the filling and keep aside as kids can make themselves when they are hungry for the next day just like this Potato Sandwich, another favorite of ours. This can be made in under 30 minutes. This recipe uses a mixture of cheddar and jack cheese. Any preferred cheese can be used. My kids love to make these sandwiches with mozzarella too. Canned corn is used here and this makes a quick meal fix idea. Frozen corn also works. If you love the flavor profile of this sandwich you will love this Chutney Grilled Cheese too!

These sandwiches can be made on stove top too. Panini press is an easy option but either way, these are yum! I have used minimal butter, but smear or smother butter on the bread slices as you wish. Warm sandwiches or toasted ones are our favorites. Hatch Chili Potato Grilled Cheese, Italian Style Grilled Cheese with Spinach, Spinach and Red Pepper Grilled Cheese are some of the house favorites. Sometimes, we make very different kinds of grilled sandwiches like Maggi Sandwich or Paneer Burji Naan Grilled Cheese that are equally tasty and comforting. Cheesy sandwiches make an easy and comforting meal whether served with soup or not. Don't you agree?

Corn and bell peppers are a great combo and I love to include them in soups and salads. Summer Garden Vegetable Soup and Fire Roasted Hatch Chili and Corn Soup are perfect examples of the combo. This month in our #improvcookingchallenge group, Juli is hasting an event with the theme "Corn and Peppers". This sandwich, which is our family favorite, is one of the combination of corn, bell pepper and cayenne. I am sharing this recipe for the event. Jalapenos or serranos can also be added as per preference.

Makes 6 sandwiches

Bread slices - 12
Corn - 1 14-oz can, drained, rinsed
Bell pepper (green) - 1/2 cup, chopped
Red bell pepper - 1/2 cup, chopped
Garlic - 1 tsp, chopped
Cumin - 1 tsp
Oil - 1 tbsp
Cilantro - 2 tbsp, chopped
Salt - 3/4 tsp
Turmeric - 1/8 tsp
Cayenne - 1/2 tsp
Cheese - 1.5 cups, shredded
Butter - 1-2 tbsp


Heat oil in a pan, add cumin and garlic, fry for 30 seconds. Add the bell peppers and saute for 3-4 minutes. The bell peppers should be crisp tender.

Add the corn, followed by salt, turmeric, and cayenne. Mix thoroughly and continue sautéing for 2-3 minutes. Switch off the flame. Add cilantro and mix.

Smear a little butter on one side of the bread slice. Place the buttered side facing down the hot plate of panini press. Spread 2 tablespoons of  shredded cheese, followed by two tablespoons of corn-bell pepper mixture. Spread two more tablespoons of shredded cheese on top. Place another slice of bread on top with buttered side facing up. 

Close the Panini press and cook for 2-3 minutes at 325 degrees setting. 

Repeat with the rest of the sandwiches. Serve immediately with ketchup or green chutney.

Here are the recipes we shared for this month's Improv Cooking Challenge: Corn & Peppers! Thanks, Juli!

1 comment:

  1. I have never had corn in a sandwich - Now I'm wondering why! This looks great! Thanks for sharing at the What's for Dinner party. Hope you have a fantastic weekend!