Corn Capsicum Sandwich


I have always been “Honey, we have guests tonight. What is the delivery guy’s number?” kind of person. Making food for a crowd is just not my thing. My BP goes up, sugar comes down and I am a total nerve wreck!

Not to mention that the couple of trials have been disasters!

So whenever some one comes home, I call up anyone and everyone who deliver food to my place. I prefer to enjoy a nice relaxing time catching up with people than catching up with stove.

So when my son wanted to celebrate his birthday (“like all my friends do, Mommy”), I was so sure that I will be ordering food from outside.

corn capsicum sandwich

But then some how somewhere we all decided that I will be doing the whole thing by myself.

Well, it helped that the attendees were kids and it was tea time. I don’t think I would ever have had courage to cook for 12 adults!

Anyway, the day came and went. And I survived. So did the kids. In face, the kids were happy and they had a great time. They went home with tummies full and we had an empty sandwich tray in return. And you have no idea how happy that made me :-)


Recipe Source : My friend


  • Bread slices  :  8

For the filling (4 sandwiches):

  • Onion                                          :        1, chopped fine
  • Capsicum/green pepper     :        1 small, chopped fine
  • Corn                                             :        1/4 cup
  • Milk                                              :       1/2 – 3/4 cup
  • Flour (maida)                           :    1 tbsp
  • Salt & Pepper to taste
  • Oil to sauté


  1. Wash, peel and chop the onions. Dice the capsicum into small squares.
  2. Heat the sandwich maker, if you have one.
  3. Heat 2 tsp oil. Sauté the onions. When it’s done, add the corn and capsicum. Cook till its softened a bit, but the capsicum should not  be too soft.
  4. Add the maida/flour and cook for 30 sec. Add salt and pepper.
  5. Add 1/2 cup milk and stir so that no lumps remain. You might have to add some more milk to bring it to a slightly thicker than cake batter consistency. It shouldn’t be runny, but it shouldn’t be too thick either. We should be able to spread it in the bread without any problem.
  6. Let it cool for a bit. This can be made 2 days in advance and stored in the refrigerator.
  7. For the sandwiches, spread a tablespoon of the filling to one slice and cover with the other slice. Use a sandwich maker to make the sandwiches.
  8. Serve with tomato ketch up or on its own itself.



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