multigrain sandwich

Parmesan Coleslaw, Fire Roasted Corn, Spinach Multigrain Sandwich


I made this bread, “Bloomer” Multigrain Bread a couple days back and it’s been sitting on the kitchen whispering every day, “use me”, very lovingly. Or creepily, depending who is listening. Ok, back on track. It’s been beckoning me to make a sandwich. Now my normal breakfast every day is plain oatmeal.  But, the smell of scintillating fresh bread on the counter was too good to resist. So I pulled out all stops.

I pulled corn from their husks and roasted them, added lime juice and green chilies. Then I made coleslaw which I usually don’t make. Why? I don’t really like them but this recipe in my head kept telling me, “make coleslaw and add parmesan to it”. I was like “Okay?!!!” So I did. But I did not have all the ingredients for a traditional coleslaw. This is my warning to you as this is not traditional coleslaw but I am calling it that anyway.

So with all the thoughts rambling in my head as I am rambling on this page, I toasted, I filled and I had! Sigh! It was delicious just as my cranky morning head told me it would be.

Now grab the recipe for making the “Bloomer” Multigrain Bread here. Or if you are like, I just want the sandwich not bake bread, I like Trader Joe’s Multigrain Bread which is thick and dense and healthy as mine is.

"Bloomer" Multigrain Bread

5 from 1 vote
multigrain sandwich
Coleslaw, Lime and Green Chili Roasted Corn, Spinach, Multigrain Bread Sandwich
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

Crunchy, creamy, lip-smacking healthy sandwich. 

Course: Breakfast, Main Course
Cuisine: American
Keyword: breakfast sandwich, multigrain sandwich, sandwich
Servings: 4 sandwiches
Calories: 304 kcal
Fire Roasted Corn
  • 1 Corn in the husk
  • 1 Green Chili
  • 2 Tablespoon Lime Juice
  • 3/4 teaspoon Kosher or Himalayan Salt
Parmesan Coleslaw
  • 115 grams Mayonaise approx: 1/2 Cup
  • 25 grams grated Parmesan approx: 1/4 Cup
  • 2 Tablespoon Lime Juice
  • 1/2 teaspoon Kosher or Himalayan Salt
  • 1/2 Cup thinly sliced Green Cabbage
  • 3 Tablespoon thinly sliced Celery
Fresh Spinach
  • 225 grams fresh Spinach approx: 1 Cup
Multigrain Bread
  • 8 thick slices
  • 4 teaspoon Olive Oil
Fire Roasted Corn
  1. Remove the husk and silk from the corn. On a medium flame, grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes.

    multigrain sandwich
  2. Cool slightly. Place a small bowl inside a larger bowl. Place one end of the cob on the inverted, smaller bowl. Then, using a sharp chef's knife, cut downward, as close to the base of the kernels as possible. Rotate the ear of corn, and repeat the cut until all the kernels have been removed.

  3. Combine with green chili, salt, and lime juice. Set aside. 

Parmesan Coleslaw
  1. Combine all the ingredients together in a small bowl. Taste and adjust for salt. 

Fresh Spinach
  1. Snap off the stalk, wash, dry and keep aside.

Make the Sandwich
  1. Toast the bread with a little olive oil. Layer one toasted bread slice with coleslaw, roasted corn, and spinach. Close with the other slice.

Nutrition Facts
Coleslaw, Lime and Green Chili Roasted Corn, Spinach, Multigrain Bread Sandwich
Amount Per Serving
Calories 304 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 5g 25%
Cholesterol 18mg 6%
Sodium 1120mg 47%
Potassium 405mg 12%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 5g 10%
Vitamin A 108.3%
Vitamin C 32%
Calcium 12.9%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

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