Ingredients for Tex Mex Veg Sandwich
Wheat bread- a pack
Corn- 50 gm
Crushed chilli flakes ( You can try peri peri too)- 1 tsp
Light Soya sauce- 1 tsp
Salt – to taste
Mozarella sliced – 2 strips per sandwich
Margarine- 5 tbsp
Olive oil- 2 tsp
Boil the corn for 15 minutes, drain them and keep aside. Chop the onion and capsicum.
In a pan heat the oil. Add the onions and saute them for a while now add the capsicum and continue sauteing for 5 minutes. Add the light soya sauce and chilli flakes followed by salt. Blend the spices with the capsicum and now add the corn. Cook for five to ten minutes before taking the corn capsicum mix off the flame.
Spread margarine or butter over the bread. Lay the filling over one slice of the bread. add the grated or sliced mozarella strips over the filling and sandwich the bread slices. Grill on a sandwich toaster and your sandwich is ready.
Now this is a spicy sandwich and trust me you don’t want to try this if you are scared of a runny tummy especially on a working day. So please be careful with the chilli flakes omit it if spicy stuff isn’t your thing. We love stuff spicy so I decided to go with this sandwich and my hubby kept saying it wasn’t spicy. The cheese brings in the wow factor for this sandwich and I somewhere felt I was having a veg pizza in the form of a sandwich that reminds me you can go ahead and add a dash of oregano too and then it would be definitely a pizza in form of a sandwich.