Crispy Veggie Cheese MeltVeg

1

In a mixing bowl, combine 100 grams of unsalted butter with 3-4 cloves of freshly grated garlic.

2

Add one teaspoon of chilli flakes and a pinch of salt. Optionally, you can add Italian seasoning for extra flavor. Mix well and set aside.

1

Grate 200 grams of mozzarella cheese using a medium grater.

2

In a separate bowl, combine one cup of boiled sweet corn, one cup of finely chopped red capsicum, one cup of finely chopped green capsicum, one large finely chopped onion, two finely chopped green chillies (optional), and some finely chopped garlic.

3

Add 1/2 teaspoon of salt, one teaspoon of pepper, one teaspoon of Italian seasoning, 1.5 teaspoons of red chilli flakes, one cup of the grated mozzarella cheese, and some finely chopped coriander leaves. Mix everything thoroughly.

1

Take two slices of bread and generously spread the prepared garlic butter on one side of each slice.

2

Place a portion of the vegetable-cheese filling onto the buttered side of one slice, then top it with the second slice of bread. Gently press the sandwich together.

1

Heat a pan over medium-low heat and add a little bit of butter.

2

Place the sandwiches on the pan. Apply a small amount of garlic butter to the top side of the sandwiches.

3

Close the pan with a lid and toast for a few minutes until the bottom side reaches a golden-brown color.

4

Flip the sandwiches gently, cover the pan again, and toast the other side until the vegetables are cooked and the cheese inside has completely melted and become gooey.

5

Remove from the pan, cut into halves, and serve hot.