Wednesday, February 1, 2012

Sweet corn and Pesto Panini

If you grew up in India, then you are really familiar with corn and cheese toasts as an after school snack. This is a slightly grown up version of the same which my not so grown up daughter approves of as well. The combination of sweet corn and salty cheese is great by itself, but my spiced up take on the original is even better.

Instead of butter, I spread basil and walnut pesto on two slices and cook the corm with lemon pepper. I have made this sandwich with various kinds of cheese but sharp cheddar or Indian Amul cheese continues to be my daughters favorite. I personally like Irish cheddar with chives, since corn and chives pairs well.

Instead of two slices of bread, I wanted a club sandwich effect and wanted the panini to be filling enough for my daughters lunch. Hence I used three slices of bread. The middle slice has been lightly toasted to prevent it from becoming completely soggy with the filling.


Sweet corn and pesto panini

3 slices multi-grain Pullman bread [or any other light sandwich bread]
1/3 cup shredded sharp white cheddar cheese
2 teaspoons basil walnut pesto
1 cup frozen or fresh white sweet corn
½ teaspoon lemon pepper

  1. Cook the corn kernels with the lemon pepper and a little water till the corn is cooked and the mixture is dry.
  2. Toast one slice of bread very lightly.
  3. Heat a panini press while you assemble the sandwich.
  4. Spread one teaspoon pesto on one slice of bread. Top it with ½ the corn, followed by ½ the cheese. Place the toasted slice on top and add the rest of the corn on top, followed by the cheese. Spread another teaspoon of pesto on the last slice of bread and place it pesto side down on the cheese. Press lightly and place on the warm panini pan. Grill for about 3 minutes on each side at medium heat.
  5. Cut and serve.
Makes 1 sandwich

Other sandwiches that you might like:
Egg sandwich with Harissa
Mushroom and Spinach Panini

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