Indore Mega Paneer Sandwich

Ingredients

• 400 g Paneer (cottage cheese) (cut into 1 cm thick slices)
• 8 slices White sandwich bread (loaves) (prefer soft, thick‑sliced bread)
• 2 tbsp Butter (softened, for spreading on bread)
• 4 tbsp Green chutney (store‑bought or homemade (cilantro‑mint))
• 4 tbsp Tomato ketchup (smooth, no‑added‑sugar preferred)
• 1 medium Onion (thinly sliced)
• 1 medium Capsicum (green bell pepper) (thinly sliced)
• ½ large Cucumber (thin strips)
• 4 large Lettuce leaves (washed and dried)
• 1 tbsp Oil (for pan‑grilling)
• ½ tsp Red chili powder (optional, for extra heat)
• ¼ tsp Salt (to taste)

Instructions

1. Prepare the vegetables

   Thinly slice the onion, capsicum, and cucumber. Wash lettuce leaves and pat dry.

   Time: PT5M

2. Slice the paneer

   Cut the paneer into 1 cm thick slices; set aside.

   Time: PT5M

3. Make (or ready) the green chutney

   If using store‑bought chutney, give it a quick stir. For homemade, blend cilantro, mint, green chilies, lemon juice, salt and a splash of water until smooth.

   Time: PT5M

4. Butter the bread

   Spread a thin layer of softened butter on one side of each bread slice.

   Time: PT2M

5. Assemble the sandwich (raw)

   On the un‑buttered side of a slice, layer lettuce, paneer slice, onion, capsicum, cucumber, a drizzle of green chutney and tomato ketchup. Sprinkle a pinch of salt and chili powder if desired. Top with another slice, buttered side up.

   Time: PT8M

6. Grill the sandwich

   Heat 1 tbsp oil in a non‑stick skillet over medium heat (≈180°C). Place the assembled sandwich buttered side down. Press gently with a spatula and cook 3‑4 minutes until golden brown, then flip and grill the other side another 3‑4 minutes.

   Time: PT7M

   Temperature: 180°C

7. Rest and serve

   Remove the sandwich, let it rest 2 minutes on a cutting board, then cut diagonally and serve hot.

   Time: PT3M

Nutrition Facts

Calories

520

Protein

22 g

Carbohydrates

55 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Paneer (cottage cheese): firm tofu
• Instead of White sandwich bread (loaves): whole‑wheat sandwich bread, brioche buns
• Instead of Butter: ghee, olive oil
• Instead of Green chutney: mint yogurt dip, coriander pesto
• Instead of Tomato ketchup: tomato sauce, sweet chili sauce
• Instead of Onion: shallots
• Instead of Capsicum (green bell pepper): red bell pepper, jalapeño
• Instead of Cucumber: zucchini
• Instead of Lettuce leaves: spinach, cabbage
• Instead of Oil: ghee, butter
• Instead of Red chili powder: cayenne pepper, black pepper
• Instead of Salt: sea salt, soy sauce (use less)

Equipment Needed

• Sharp chef’s knife
• Cutting board
• Mixing bowl
• Non‑stick skillet or griddle
• Spatula
• Measuring spoons
• Plate for serving

Critical Steps — Do Not Skip

• Slice the paneer evenly
• Butter the bread for crispness
• Grill the sandwich at the right temperature

Chef Tips from the Video

• Use fresh, firm paneer for the best texture
• Add a pinch of chaat masala to the paneer for an extra tangy flavor
• For extra crunch, toast the bread slices separately before assembling.

Troubleshooting

Storage

Refrigerator: Store assembled but un‑grilled sandwiches wrapped in parchment and then foil for up to 24 hours.

Freezer: Not recommended; bread becomes soggy after thawing.

Room temperature: Consume within 2 hours of grilling.

Make-Ahead Tips

• Pre‑slice paneer and vegetables and store in airtight containers
• Prepare green chutney a day ahead; refrigerate