Fond childhood memories that take us down the street of nostalgia are often connected to our fav childhood treats!
Warm, melting, grilled Amul cheese toast with corn n mushrooms and just a hint of chili…Mmmm takes me right back to my school days!
Not for me, the overloaded Bland American Grilled cheese sandwich oozing with cheese, I’d take our Desi veggi version any day! And now, after all these years, it’s so wonderful to see my kids feel the same way!
These grilled toast were made by my daughter (with some assistance from me) and here is the recipe…
You will need
1 small onion finely chopped
5-6 mushrooms thinly sliced
1/2 cup boiled/frozen corn
1-2 green chillies finely chopped (we used a Jalapeño)
1-2 cup grated Amul or any other cheddar cheese
Salt n pepper to taste.
Heat oil, add the onions. Sauté for a minute.
Next add the finely chopped chilies, cook for a minute.
Follow with the thinly sliced mushrooms, cook for 2-3 minutes.
Lastly add the frozen/boiled corn. Also add salt n pepper to taste. Cook for 2-3 minutes till most of the moisture from the vegetables dries up.
Now spread some cream cheese/butter on your bread slice.
Top evenly with the vegetable mix.
I like to be liberal with the topping 🙂
Sprinkle with Amul/cheddar cheese (or any other that you prefer)
Place carefully on a baking tray, taking care mot to let the toppings spill on the tray, or they might stick n burn while cooking
Bake in oven at 450F for 5-6 minutes,
till the cheese melts and starts to become golden…do not over bake, or you might burn the cheese on top!
Take out of oven, transfer to cutting board.
Cut into triangular wedges.
Garnish with spring onion….
We enjoyed these warm…With chilled Nescafe!