Corn pepper cheese sandwich Makka shimla mirch sandwich

Ingredients

100g (3½oz) frozen sweetcorn kernels

1 green pepper, cored, deseeded and finely chopped

4 spring onions, finely chopped

1 green chilli, finely chopped

150g (5½oz) Cheddar cheese, grated

2 teaspoons chilli garlic sauce

pinch of ground black pepper

8 slices of sourdough

salted butter, for spreading

Directions

Cook the sweetcorn in a pan of boiling water for 2 minutes, then drain and let it cool for 2 minutes.

Transfer the sweetcorn to a bowl, add the green pepper, spring onions, chilli, cheese, sauce and black pepper and mix together well.

Spread one side of each bread slice with some butter. Place 4 slices, buttered side down, in a griddle pan or heavy-based frying pan. Spread one-quarter of the cheese mixture over each bread slice, then cover with the other bread slices, buttered side up. Cook over a medium heat for 1–2 minutes on each side until crispy and golden. Serve warm.

Notes

Crispy on the outside, the flavours of green pepper, spring onion, sweetcorn and cheese work so well together for the filling. This is one of those snacks that would make a great lunch or dinner, or even a canapé. Enjoy it with salad in summer or with some soup in winter, or just on its own. You can use any kind of bread – sliced, seeded, homemade or even a wrap