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Spinach Corn Sandwich

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.
Course Main Course, Sandwich
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 30 minutes
Servings 3 sandwiches
Calories 499kcal
Author Ashley Petrie, RDN, LDN

Ingredients

For the Spinach-Corn Filling

  • ½ tablespoon butter unsalted
  • 1 tablespoon all-purpose flour
  • ½ cup light cream
  • ¼ teaspoon garlic powder
  • teaspoon kosher salt
  • teaspoon black pepper freshly cracked
  • 1 cup baby spinach finely chopped
  • ¾ cup fresh corn removed from cob (about 1 ear)
  • ½ cup havarti cheese grated

For the Sandwich

  • 3 teaspoons butter unsalted, divided
  • 6 slices whole wheat bread

Instructions

Make the Spinach-Corn Filling

  • 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.

Nutrition

Serving: 1sandwich | Calories: 499kcal | Carbohydrates: 59g | Protein: 19g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 499mg | Potassium: 213mg | Fiber: 7.5g | Sugar: 11.5g | Vitamin A: 1647IU | Vitamin C: 5.3mg | Calcium: 239mg | Iron: 4.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.