Cheesy corn sandwich

I wish I could do different kinds of sandwiches regularly for breakfast, but end up something else. I have already posted potato sandwich, eggplant sandwich, grilled veg sandwich and nutella sandwich. Eggplant and grilled veg sandwiches are open sandwiches. 

If serving for adults, jalapeno or green chillies can be used. It gives a nice flavor and in between little spicy too. Prepare white sauce ahead, so it can be done in jiffy.  

Ingredients:

• Boiled sweet corn kernels - 1/2 cup
• Milk - 1/2 cup
• Butter - 2 tsp
• All purpose flour - 2 tsp
• Parmesan cheese - 2 tbsp
• Salt and pepper - to taste

Method:

Boil the kernels. If using frozen, thaw to normal temperature and boil it till soft. Drain the water. Heat a pan with butter in a low medium flame. Add all purpose flour and fry for 30 seconds.

Add milk little by little and stir continually to avoid lumps. Add ground pepper and salt. Let the milk boil till it thickens. Add the boiled corn kernels and boil for a minute.

Toast the bread with little butter on both sides. Apply corn cheese mixture generously on one side of the bread. Close with the other toasted bread. 

Cut diagonally or vertically or cross and serve.