multigrain sandwich

Coleslaw, Lime and Green Chili Roasted Corn, Spinach, Multigrain Bread Sandwich

Crunchy, creamy, lip-smacking healthy sandwich. 

Course Breakfast, Main Course
Cuisine American
Keyword breakfast sandwich, multigrain sandwich, sandwich
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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.