Broccoli & Corn Sandwich
Elevate Your Lunch Game with the Ultimate Veggie Sandwich! Craving a lunch that's as nutritious as it is Instagram-worthy & beautiful? This vibrant broccoli, corn, and caramelized onion sandwich is your new obsession. Packed with fiber, bursting with color, and topped with a stunning beetroot spread, this vegetarian delight transforms simple ingredients into a culinary masterpiece.
Perfect for meal preppers, health enthusiasts, and anyone looking to add excitement to their midday meal, this sandwich proves that vegetarian eating can be incredibly delicious and visually stunning. The combination of sweet caramelized onions, tender broccoli, and golden corn creates a flavor profile that'll make you forget everything you thought you knew about vegetarian sandwiches. They are seasoned perfectly and finished with balsamic glaze!
Whether you're enjoying it fresh off the pan or as a quick cold lunch, this recipe will become your new go-to meal that checks all the boxes: nutrition, taste, and pure Instagram-worthy appeal.
Happy Cooking!
Servings: 2 small baguette sandwiches
Prep Time: 15-20 mins
Cooking Time: 45-50 mins
Total Time: 1-1.5 hours
Ingredients:
Filling:
1 medium head of broccoli cut into small florets; check notes for how I wash them.
2/3 cup corn kernels
2 small white onions cut into thin slices
1.5 tbsp Olive oil
1-2 tsp Chili flakes as per taste
1/2-1 tbsp garlic powder
1/2 tsp nutmeg
1 tsp oregano
1-2 tsp Salt as per taste
1/4 tsp Sugar
1/2 tsp Pepper
2-3 tbsp chopped parsley leaves
1 tbsp balsamic vinegar glaze
1 tsp chili paste/ chili sandwich spread
Whipped ricotta: make about 1/3 of either of the linked recipes you want
Assembly:
16-18oz soft and crunchy loaf bread; I used small baguettes
1/2-1 tbsp Olive oil
1-2 tbsp mustard as per taste
Directions:
In a pan, heat olive oil on low flame. Add the onions and cook them until they start to caramelize. Keep stirring them in intervals so that they do not burn. Make sure the flame is low.
In about 12-15 minutes, the onions should be light brown. Then add broccoli florets. Cook for 6-8 minutes on low-medium heat.
Add garlic powder, oregano, chili flakes, nutmeg powder, sugar, salt, and pepper. Mix it well and cook for 6-7 minutes.
The onions should be caramelized well by now.
Add corn and chili paste and cook for 1-2 minutes.
Turn off the heat and balsamic vinegar glaze and mix. Cover the pan and let it sit for 5-8 minutes. The filling is ready!
Preheat oven/air fryer. Oven to 400F, airfryer to 380F.
Drizzle olive oil over the sliced baguette and cook for 5-8 minutes.
Assemble:
On the top side of the bread, spread mustard.
On the bottom side, spread whipped ricotta.
Then top with the broccoli corn mixture.
Sandwich the two sides together, slice, and serve!
Serve warm with your favorite sides like fries, chips, pickles, and more!
Notes/Tips:
You can saute the vegetables from before and keep them. If you like the sandwich hot, warm it up in the oven again for 5-6 mins at a low temp.
You can make it with any bread, I feel it’s best on a baguette or ciabatta.
I like to soak the broccoli florets in hot water with 1/4 tsp of turmeric, then rinse it thoroughly and drain it before use.
You can serve with more of the whipped ricotta.
