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Mayo Cornflakes Sandwich

This recipe crafts a delightful and textured sandwich using a creamy hung curd base as a healthier mayonnaise alternative. It blends the crispness of cornflakes with tender boiled vegetables and sweet pineapple, seasoned with mustard and black pepper. Nestled between buttered bread, it offers a harmonious blend of flavors and textures, ideal for a quick, satisfying meal or snack.
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Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1422.4 kcal

Equipment

  • 2 Mixing Bowls one large for filling, one smaller for hung curd
  • 1 Whisk or Spatula for smooth mixing
  • 1 Saucepan for boiling vegetables and blanching pineapple
  • 1 Cutting Board and Knife for preparing pineapple
  • 1 Measuring Cups and Spoons for accurate ingredient measurement

Ingredients
  

Main

  • 1 Cup hung curds hung it for 2 to 3 hours in the refrigerator
  • 1 Cup Kellogg's Corn Flakes
  • 2 tablespoon Powdered sugar
  • 1 tablespoon Mustard powder
  • 0.5 tablespoon Black pepper powder
  • 1 tablespoon Olive oil/ any other refined oil
  • Salt to taste
  • 0.25 Cup Boiled Carrots
  • 1 Cup Boiled Green Peas
  • 0.25 Cup Boiled Potatoes
  • 0.25 Cup Sweet corn kernels
  • 0.25 Cup Chopped pineapple blanched
  • 2 tablespoon Chilli sauce
  • 1 tablespoon Tomato ketchup
  • 8 Buttered bread slices

Instructions
 

  • Ensure the hung curds are prepared by refrigerating them for 2-3 hours to drain excess whey, achieving a thick, creamy consistency.
  • Boil the carrots, green peas, and potatoes until tender, then drain and set aside to cool completely.
  • Briefly blanch the chopped pineapple in hot water, then drain thoroughly and allow to cool.
  • In a large mixing bowl, combine the hung curds, powdered sugar, mustard powder, black pepper powder, olive oil, and salt. Whisk until the mixture is smooth and well-combined.
  • Gently fold in the cooled boiled carrots, green peas, potatoes, sweet corn kernels, and blanched pineapple into the curd mixture.
  • Add the chilli sauce and tomato ketchup to the mixture, stirring well to ensure all ingredients are evenly coated.
  • Just before assembling the sandwiches, lightly crush the Kellogg's Corn Flakes and carefully fold them into the prepared vegetable-curd mixture. Be gentle to maintain some crunch.
  • Take the buttered bread slices and spread a generous amount of the cornflakes and vegetable filling evenly over one slice.
  • Top with another slice of buttered bread to form a complete sandwich.
  • Carefully cut the sandwiches diagonally or into desired shapes and serve immediately to best enjoy the texture and freshness.

Notes

Ensure the curd is thoroughly hung to achieve a thick, mayonnaise-like consistency; any residual water will lead to a watery and soggy filling. Boil the vegetables until they are just tender-crisp to maintain their texture, avoiding overcooking. Blanching the pineapple not only softens it but also helps temper any excessive tartness. For maximum crunch, crush the cornflakes immediately before incorporating them into the mixture, as they absorb moisture quickly. For an elevated experience, lightly toast the bread slices before buttering; this adds another layer of texture and warmth. Assemble the sandwiches right before serving to prevent sogginess and preserve the cornflakes' crispness. A sprinkle of fresh dill or parsley can brighten the flavor and enhance presentation.