Slice off the edges of the breads and cut horizontally.

Heat oil in a pan, add onions and garlic to it. Cook for 3–4 minutes or until soft. Add mustard, Worcestershire sauce, sugar, tomato ketchup, chilli sauce and stock or water. Bring to a boil and then reduce the flame and simmer for 8–10 minutes or until sauce reduces and thickens slightly. Add black pepper and salt.

Heat 2 tsp of butter in a pan and roast corn kernels till dark brown spots appear.

Rub a little oil over the capsicum. Roast the capsicum and turn sides till black patches appear. Peel off the black skin, deseed and chop finely.

Mix the corn, capsicum and barbeque sauce in a bowl. Spread prepared mixture on the bread and put the second bread on top.

Pre-heat Air Fryer for 5 minutes. Arrange the sandwich in fry basket and close it properly. Keep Air Fryer at 180°C for 12–15 minutes. Repeat the same to make more sandwiches. Serve hot with chutney.