This spinach corn sandwich is rich, decadent, and ready in just 30 minutes. Filled with fresh sweet corn, baby spinach, and creamy havarti cheese, it's the perfect lunch for a summer picnic or beach day.
Melt the butter over low heat in a small skillet on the stovetop. Once melted, sprinkle in the flour and whisk to combine. Cook the flour in the butter, whisking occasionally, for 2-3 minutes or until the roux begins to brown.
½ tablespoon butter, 1 tablespoon all-purpose flour
Slowly whisk in the cream until smooth and then season with garlic powder, salt, and black pepper. Bring the mixture to a gentle simmer before stirring in the chopped spinach and corn. Cook for about 5 minutes or until the vegetables begin to wilt and soften. Turn off the heat and stir in the havarti cheese. Set mixture aside to cool.
½ cup light cream, ¼ teaspoon garlic powder, ⅛ teaspoon kosher salt, ⅛ teaspoon black pepper, 1 cup baby spinach, ¾ cup fresh corn removed from cob (about 1 ear), ½ cup havarti cheese
Grill the Sandwich
Set a large skillet over medium-low heat and melt 1 ½ teaspoons of butter in the skillet. Take 3 slices of bread and place them in the skillet. Top each slice of bread with ⅓ of the spinach-corn mixture. Spread the remaining 1 ½ teaspoons of butter equally between the remaining 3 slices of bread (½ teaspoon per slice) and place them butter side up on top of the sandwiches in the skillet.
6 slices whole wheat bread, 3 teaspoons butter
Cook the sandwiches for about 3 minutes on each side or until the bread is golden brown and toasted. Allow the sandwiches to cool for about 5 minutes before slicing and enjoying.