A fresh vegetarian alternative to your usual toastie, a comforting winter lunch.

Ingredients

• 60 ml (4 Tbsp) sunflower oil
• 45 ml (3 Tbsp) finely chopped onion
• 1 clove garlic, crushed
• 30 ml (2 Tbsp) cake flour
• 250 ml (l cup) milk, warm
• 250 ml (1 cup) chopped spinach
• 1 x 410 g can Rhodes Quality Whole Kernel Corn, drained
• 65 ml (¼ cup) grated cheddar cheese
• salt and freshly cracked black pepper
• 8 slices bread
• softened butter for spreading

Method

1. Heat the oil in a medium frying pan.
2. Add the onion, and sauté until softened.
3. Add the garlic and fry for a few minutes more.
4. Stir in the flour.
5. Whisk in the warm milk and continue whisking until the sauce is smooth and thickened.
6. Season to taste.
7. Stir in the spinach, Rhodes Quality Whole Kernel Corn and grated cheese.
8. Season to taste and set aside to cool slightly.
9. Butter the one side of each slice of bread.
10. Place a generous spoonful of the spinach and corn filling on the unbuttered side of four slices of bread.
11. Close the sandwiches with the remaining slices, butter side up.
12. Heat a non-stick pan and toast the sandwiches on both sides until golden.
13. Serve hot.

Cooking Times

20 + 5 minutes

Servings

Serves 4