This sandwich, or toast, is made with Sourdough bread, corn, pasta, bell pepper, white sauce, and cheese. Serve it with any time of the day, snack, or kid’s lunchbox. It is delicious and great for parties and picnics too! I have shared many sandwich recipes here on the blog. Sandwiches are always fun to make and eat. My family enjoys every kind of sandwich. But this Cheese Corn Pasta open sandwich is our favorite. It is probably the best sandwich you will ever eat; it is easy to put together yet impressive in appearance, versatile, and incredibly delicious. Do you love open-faced sandwiches too? There are so many ways to make open sandwiches. Here’s how to make an unforgettable one. But before that, let’s first learn what an open sandwich is.
What is an open-faced sandwich?
An open-faced sandwich uses only one slice of bread. The different toppings are then layered on top of the bread. Sometimes it’s toasted. Other times not. So an open-face sandwich is similar to other sandwiches, but it uses less bread — or it’s like a layered toast. Either way, it’s delicious and satisfying. I love making Easy Open Sandwiches. They’re great if you need to make it ahead. For example, if you are having a party or going to a picnic, you could make up the fillings the night before, refrigerate them overnight, and store them in an airtight container. The next day, apply the filling on the top slice of the bread, add cheese, and toast it in the oven. That’s it! Toasting in the oven is an entirely optional step. You can apply it to the sandwich and eat it. The hero of this recipe is its topping/filling. The savory filling in this sandwich is excellent and Italian-inspired!! I filled or topped it with white béchamel sauce, corn, bell pepper, onions, pasta, and some seasonings.
Why do I love this Cheese Corn Pasta Open Sandwich recipe?
This sandwich offers a variety to your diners and is also very budget-friendly!Flavored with Italian seasoning and pepper flakes for that slight kickCombine the sweetness of corn with creamy sauce.It’s cheesy, creamy, and so delicious.This is a kids-friendly sandwich recipe.Easily Customizable, Don’t like cheese? It will be suitable without cheese, too; skip it.You can make it vegan by replacing butter with vegan butter, regular milk with almond milk, and cheese with vegan cheese.
Ingredients required
Bread: I suggest using rustic white bread or sourdough for this recipe. These bread hold the shape better when toasted in the oven. And they also turn out quite crispy when toasted. Of course, regular white bread would also work, but rustic or sourdough is preferred.Corn: For this recipe, I used frozen corn. You can use any variety of corn.Vegetables: Vegetables like onion and bell pepper are used in this recipe. Feel free to use any colored bell pepper.Spices: For this recipe, I added salt, garlic powder, Italian seasoning, and chili flakes. We like the corn sandwiches slightly spicy, so I have added chili flakes. However, you are free to alter the heat to suit your taste.Butter: I used salted butter. Feel free to use unsalted butter too.Cheese: I have used mozzarella cheese. Feel free to use any cheese of your choice.All-purpose flour: All-purpose flour (Maida) is required to make the white sauce.Pasta: Use any variety of pasta of your choice.
Step-by-step process
Cook pasta
According to the package instructions, cook pasta.Once cooked, drain it and keep the pasta aside.
Saute vegetables
Heat the butter in a pan. Add chopped bell pepper, corn, and onion. Saute it for 3 to 4 minutes on medium flame.Switch off the flame and Transfer the sautéed vegetables into a bowl.
Make White sauce
Heat butter in a pan. Add all-purpose flour/maida and cook it over low flame for 3 to 4 minutes. Stir continuously.Slowly add milk and make a lump-free sauce. Next, add salt, red chili flakes, garlic powder, and Italian seasoning. Cook the sauce for 4 to 5 minutes over medium heat or until it slightly thickens. Stir it occasionally.
Mix everything
Add cooked pasta and sautéed vegetables into the sauce and mix everything well.Cook the mixture for 2 minutes and switch off the flame.Let this mixture cool down.
Toasting the bread
While the mixture is cooling down, preheat the oven to 350 degrees F.Take a parchment paper-lined baking tray.Apply butter on both sides of the bread and arrange them on a baking tray.Toast the bread for 8 minutes in the preheated oven at 350 degrees (Don’t turn it off after toasting it. Keep it on).When the bread is done, take out the bread.Apply some mixture on toasted slices of bread. Sprinkle some cheese and place the baking tray in the oven for 10 minutes at 350 degrees. Keep it for more time if you want well-baked toast.
Your Cheese Corn Pasta Open Sandwich is ready. Garnish with some cilantro or parsley, cut it in half, and serve it with tomato ketchup.
If you don’t have an oven or don’t want to use the oven, you can make this toast on a griddle or tava too.Use the proper bread for the best taste. I highly recommend using sourdough or rustic white bread.You can use more or less cheese depending on your taste and the bread’s size.You can use more or fewer toppings on the size of the bread. The bread I have used is quite big.These open sandwiches make a great party food snack because they are easy to prepare and can be made in large quantities. Double or triple this recipe to feed a crowd!
Salad recipes to go with this sandwich
Black bean quinoa saladSouthwest SaladBalela saladGreen goddess salad
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