Breads

Indian easy to make Corn Sandwich by Neharika

1
3
1 medium sweet corn cob
½ tsp black pepper, crushed or as required
½ tsp red chili flakes or as required
1 or 2 tbsp nutritional yeast or cream cheese or grated mozarella or cheddar cheese (in the recipe details when to add them)
2 small tomatoes, chopped
2 to 3 tsp extra virgin olive oil
1 or 2 garlic, minced or finely chopped
7-8 basil leaves, chiffonade or chopped
some butter or extra virgin olive oil for spreading on the bread (optional)
boil the corn cob in a pressure cooker or steam it till the kernels are cooked. remove the corn kernels from the cob. i usually scrape the kernels with the help of a knife. heat the extra virgin olive oil in frying pan. add the garlic. saute for 15-20 seconds. add the corn kernels and stir. now add the nutritional yeast. stir for 1-2 minutes on low flame. season with salt, pepper and red chili flakes. switch off the fire and add chopped tomatoes and basil. stir and keep aside. if adding cream cheese or mozarella or cheddar cheese, you can add it once corn filling mixture has become warm. stuff this corn-tomato-basil filling in the bread and toast them or grill them. you can also grill corn sandwich in the oven. serve corn sandwich hot with tomato sauce and some french fries.
Nutritions

Calories
303

Sodium
25mg
1% DV

Fat
7g
10% DV

Protein
6g
12% DV

Carbs
45g
15% DV

Fiber
5g
20% DV

Mezcal Negroni

1691

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV