The corn sandwiches are a delicious, gluten-free, quick, and crafty recipe, a sort of “sandwich” or “flatbread” made in 2 minutes, with only 2 ingredients, and you can fill them with your preferred ingredients. I’ve made many vegetable sandwich recipes, and this time, I wanted to try them with corn, having a lot to use up. The result? Delicious, fresh and tasty summer corn sandwiches, perfect as a single dish, second course, or appetizer. If made in a smaller size, they are fresh and delicious. You can cook them in the oven or in an air fryer. I filled them with spreadable cheese, arugula, olives, and cherry tomatoes for a vegetarian version, but you can also use cold cuts, salmon, or anything else you like. In any case, they will be spectacular!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Minutes
- Portions: 1Piece
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 oz corn (drained, 1 can)
- 4.5 oz scamorza cheese
- 2 oz cream cheese
- 3 cherry tomatoes
- to taste arugula
- to taste olives
Steps
Corn sandwiches are very simple and quick to prepare. First, drain the corn and place it on a baking sheet lined with parchment paper. Add the grated scamorza cheese with a wide-hole grater and mix. Form a thin disk and bake it in a preheated oven at 392°F for about ten minutes, until golden brown.
Once cooked, carefully flip the corn sandwich and fill it as you like. I spread a bit of cream cheese on half and added some arugula, cherry tomatoes, and chopped black olives. I made 2 by doubling the quantities.
Tips:
Corn sandwiches can be stored, filled, in the fridge for a couple of days. You can also prepare them in advance, but if you need to store them for several hours and want them crispy like freshly made, I recommend making the sandwiches and keeping them at room temperature, then heating and filling them just before serving. You can also cook them in an air fryer at 356°F for 8/10 minutes.
More vegetable sandwich recipes HERE
More recipes with corn HERE
