Baked corn sandwich

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 10 slices - brown bread
  • 1 cup - cooked corn (makai ke dane)
  • 1/2 cup - chopped onions
  • 2 tsp - chopped green chillies
  • 2 pinches - sugar
  • 1 cup - milk
  • 2 cups - white sauce, (recipe below)
  • 4 tbsp - grated cooking cheese
  • 1 tbsp - butter
  • Salt and black pepper powder to taste
  • For the white sauce:
  • 2 tbsp - butter
  • 2 tbsp - plain flour (maida)
  • 2 cups milk
  • Salt and black pepper powder to taste

How to Make Baked corn sandwich

  • For the white sauce:
  • Melt the butter.
  • Add the flour and cook on a slow flame until froth appears, while stirring throughout.
  • Add the milk gradually and stir continuously until the sauce thickens.
  • Add salt and pepper and mix well.
  • For the sandwich:
  • Melt the butter and fry the onions for 1 minute.
  • Add the green chillies and fry again for a few seconds.
  • Add the corn, sugar and salt and 1/2 cup of white sauce. Keep aside.
  • Cut and discard the crust from the bread slices.
  • Cut into triangles and dip the bread triangles in the milk.
  • Make sandwiches using these soaked bread triangles and the corn mixture.
  • Arrange these sandwiches on a greased baking tray.
  • Add the pepper and half of the cheese to the remaining white sauce. Spread over the sandwiches. Sprinkle the remaining cheese on top.
  • Bake in a hot oven at 220 degrees Celsius (450 deg F) for 20 minutes. Serve hot.