Paneer Veg Sandwich
This is a quick sandwich you can make for a filling, healthy breakfast. I have added a few notes with this.
Notes
- For the lettuce–onion salad, soak the onion slices in water for a few minutes to take out their zing.
- Grill the bread slices on a low flame. And don’t skip the fat. This crisps the outer layers of the sandwich, leading to a better mouthfeel. Skipping the fat will lead to the sandwich feeling dry; especially the multigrain bread.
- Always spread either butter or the chutney on the inside layers of the bread. The fat acts as a barrier thereby not letting the bread absorb all the water in the stuffing, while the chutney saturates the layer of bread with enough water to prevent the absorption of water/fat from the stuffing. You can use either fat or chutney; using both is a bit of redundancy. This sandwich just uses the chutney.
- The flavour profile of the paneer mix is on the smoky, earthy side. The cucumber and tomato, along with the chutney balance this with freshness.
Yields: map[Count:4]
Preparation time: map[Count:15]
Cooking time: map[Count:10]
Ingredients
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100g Paneer1 tbsp Kasuri methi½ tsp Mustard seeds½ tsp Sesame seeds2 tbsp Curd½ tsp Kashmiri red chilli powder½ tsp Coriander powder½ tsp Cumin powder¼ tsp Turmeric powder15 sprigs of Coriander leaves1 Green chilli1 inch Ginger¼ tsp SugarSaltMultigrain breadButter/gheeCucumber slices, thinTomato slices, thin
Directions
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Grate the paneer, set aside.On a low flame, roast the mustard seeds and the sesame seeds. Set aside. Mustard seeds and sesame seeds pop when roasted; roast them loosely covered.Continue on low flame and lightly roast—separately—each of the kasuri methi, coriander powder, cumin powder, red chilli powder, turmeric powder and coriander powder until they’re aromatic, and set aside. Take care not to burn the spices.Let the spices cool down on a plate.Once cooled, blend the whole spices into a powder. Add the powdered spices to the mixer-grinder jar and give it a spin to mix.Add the ground spices to the paneer and mix them in.Add salt and curd to the spiced paneer mixture and set aside.Blend the coriander, ginger, green chillies, a bit of salt and the sugar along with a pinch of cumin powder. Set aside.Set a thick grill pan on low flame and let it heat.Brush a thin layer of butter/ghee onto the pan.Grill to golden brown one side of the bread on low flame. (Do not press the slices too much; just enough to absorb the layer of fat and lay flat on the pan.)Take the bread off the pan and set on a plate. Repeat the last two steps for the second slice. Both the slices should be grilled only on one side; the other side should be “raw”.Spread the coriander paste on the soft (“raw”) side of the slices.Spread the paneer stuffing evenly on top of it, about 3 mm thick.