High Protein Breakfast Sandwiches

Ingredients

• 100 g Unsalted Butter (Melted; forms the signature spiced butter base)
• 0.25 tsp Red Chili Flakes (Adds heat to the butter base)
• 0.25 tsp Mixed Herbs (Dried mixed herbs (e.g., oregano, thyme))
• 1 pinch Kasuri Methi (Dried Fenugreek Leaves) (Adds classic Indian aroma)
• 1 pinch Black Salt (Kala Namak) (For tangy flavor; optional if using salted butter)
• 8 slices Multi‑grain Bread Slices (Standard size; can substitute with jumbo or whole‑wheat)
• 50 g Paneer (Indian Cottage Cheese) (Crumpled; provides ~10 g protein per sandwich)
• 50 g Tofu (Soy Paneer) (Crumpled; soy protein complementing paneer)
• 4 tbsp Onion (Finely chopped; used across all fillings)
• 3 tbsp Capsicum (Bell Pepper) (Finely diced; adds crunch and color)
• 6 tbsp Hung Curd (Greek‑style Yogurt) (Strained to remove whey; gives creamy texture)
• 2.5 tsp Nutritional Yeast (Adds cheesy, nutty flavor and B‑vitamins)
• 0.5 tsp Garlic Powder (Optional, for extra aroma)
• 1 tsp Garam Masala (Warm spice blend used in several fillings)
• 1 tsp Chaat Masala (Tangy Indian street‑food spice)
• 1 tsp Lemon Juice (Freshly squeezed; brightens the paneer‑tofu mix)
• 120 g Boiled Chickpeas (Half cup; provides ~7 g protein per sandwich)
• 30 g Spinach (Fresh, roughly chopped)
• 2 tsp Vegetable Oil (For sautéing chickpea‑spinach mix)
• 1 tsp Green Chili (Finely chopped; optional heat)
• 1 tbsp Mustard Sauce (Adds tangy depth to chickpea mix)
• 1 tsp Amchur (Dried Mango) Powder (Sour flavor for chickpea mix)
• 1 tsp Tamarind Paste (Provides subtle sourness)
• 1 tsp Cumin Powder (Warm earthy note for chickpea mix)
• 4 large Eggs (High‑Protein) (Two per Egg‑Scramble sandwich; also two boiled for Egg‑Crush sandwich)
• 30 g Mushrooms (optional) (Can replace spinach in egg scramble)
• 1 tbsp Tomato (Finely diced for Egg‑Crush sandwich)
• 1 tbsp Coriander Leaves (Fresh, chopped for Egg‑Crush sandwich)
• 1 tsp Green Chutney (optional) (Adds extra zing to Egg‑Crush sandwich; optional for delivery)

Instructions

1. Prepare Signature Spiced Butter Base

   Melt 100 g unsalted butter in a small pan over low heat, then add ¼ tsp red chili flakes, ¼ tsp mixed herbs, a pinch of kasuri methi, a pinch of black salt and whisk until fully combined. Set aside to cool slightly.

   Time: PT3M

   Temperature: low heat

2. Paneer & Tofu Power House Filling

   Crumble 50 g paneer and 50 g tofu into a bowl. Add 1 tbsp chopped onion, 1 tbsp diced capsicum, 2 tbsp hung curd, a pinch of salt, black pepper, ½ tsp garam masala, ½ tsp chaat masala, 1 tsp nutritional yeast, a pinch of black salt and a splash of lemon juice. Mix until a cohesive, slightly creamy mixture forms.

   Time: PT5M

3. Chickpea & Spinach Smash Filling

   Place 120 g boiled chickpeas in a bowl and lightly mash with a fork, leaving some whole beans for texture. Heat 1 tsp oil in a skillet, add 1 tbsp chopped onion and 1 tsp chopped green chili; sauté 1 min. Add 1 tbsp chopped spinach and cook until moisture evaporates (≈2 min). Return the mashed chickpeas, season with salt, ½ tsp black pepper, 1 tsp cumin powder, 1 tsp red chili flakes, 1 tsp amchur powder, 1 tsp tamarind paste, 1 tbsp mustard sauce and 1 tsp nutritional yeast. Stir for another 2 min and remove from heat.

   Time: PT9M

   Temperature: medium heat

4. Egg & Veg Scramble Filling

   Crack 2 eggs into a bowl, whisk with a pinch of salt and black pepper (PT1M). Heat 1 tsp oil in a skillet, add 1 tbsp chopped onion, 1 tbsp diced capsicum and 1 tbsp chopped spinach (or mushrooms). Sauté 3 min until softened. Pour the whisked eggs, scramble gently, adding ½ tsp garam masala, ½ tsp chili flakes, 2 tbsp hung curd and 1 tsp nutritional yeast. Cook until just set (≈3 min) and remove from heat.

   Time: PT8M

   Temperature: medium heat

5. Spicy Boiled Egg Crush Filling

   Take 2 pre‑boiled eggs, peel and roughly crush. In a bowl combine the crushed eggs with 1 tbsp chopped onion, 1 tbsp diced tomato, 1 tbsp chopped coriander, a pinch of salt, black pepper, ½ tsp chaat masala, ½ tsp garam masala, a pinch of black salt, ½ tsp red chili flakes, 2 tbsp hung curd and ½ tsp nutritional yeast. Add 1 tsp green chutney if desired and mix well.

   Time: PT5M

6. Assemble Sandwiches with Butter Base

   Lay out 8 slices of multi‑grain bread. Spread a thin layer of the spiced butter base on each slice (both sides). On two slices place the Paneer‑Tofu mixture, on the next two place the Chickpea‑Spinach mix, on the next two place the Egg‑Scramble mixture, and on the final two place the Egg‑Crush mixture. Top each with the remaining butter‑spread slice, pressing gently.

   Time: PT8M

7. Grill the Sandwiches

   Heat a skillet or tawa over medium‑high heat. Place each sandwich and grill 2 min on the first side until golden and crisp, then flip and grill another 2 min. If using a grill press, apply gentle pressure for uniform crispness.

   Time: PT8M

   Temperature: medium‑high heat

8. Slice, Plate and Pack

   Using a sharp knife, cut each sandwich diagonally. Arrange on a serving plate or pack into a delivery box with a small sachet of sauce if desired. Add a napkin for delivery.

   Time: PT5M

Nutrition Facts

Calories

340

Protein

18 g

Carbohydrates

35 g

Fat

12 g

Fiber

4 g