EASY PANEER TOAST Sandwich Recipe

Ingredients

• 1 liter Milk (full‑fat milk works best for soft paneer)
• 2 tablespoons White Vinegar (diluted with water to avoid shocking the milk)
• 2 tablespoons Water (for diluting the vinegar)
• 2 tablespoons Plain Curd (Yogurt) (adds creaminess to the filling)
• 1 medium Red Bell Pepper (roughly chopped)
• 1 medium Yellow Bell Pepper (roughly chopped)
• 1 medium Green Bell Pepper (roughly chopped)
• 2 pieces Green Chilies (tops removed, roughly chopped)
• 1 handful Fresh Coriander Leaves (roughly chopped)
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black Pepper (freshly cracked)
• ¼ teaspoon Dried Oregano (pinch)
• ¼ teaspoon Red Chili Flakes (pinch)
• 2 tablespoons Unsalted Butter (softened, for spreading and pan)
• 4 slices Bread Slices (any white, brown or multigrain sandwich bread)

Instructions

1. Heat Milk

   Pour 1 liter of milk into a deep pan, place over medium heat and stir every 30 seconds to prevent sticking.

   Time: PT5M

   Temperature: Medium heat

2. Prepare Acid Mixture

   In a small bowl combine 2 tablespoons white vinegar with 2 tablespoons water and mix well.

   Time: PT1M

3. Cool Milk Slightly

   Turn off the heat and let the milk sit for 2–3 minutes, then gradually stir in the vinegar‑water mixture while the milk is still warm.

   Time: PT3M

4. Separate Paneer and Whey

   When the curd separates completely, pour the contents through a strainer to collect the whey.

   Time: PT2M

5. Press Paneer

   Using a spatula, press the curd in the strainer to squeeze out as much moisture as possible.

   Time: PT2M

6. Cool Paneer

   Transfer the pressed paneer to a large bowl and let it reach room temperature.

   Time: PT5M

7. Chop Vegetables

   Roughly chop the three bell peppers, 2 green chilies, and a handful of coriander, then pulse in a food chopper until coarsely diced.

   Time: PT5M

8. Mix Filling

   Add the chopped veggies, 2 tablespoons curd, salt, freshly cracked black pepper, a pinch of oregano and red chili flakes to the paneer. Mix thoroughly.

   Time: PT3M

9. Taste and Adjust

   Sample a small piece of the filling; add more salt or pepper if needed.

   Time: PT1M

10. Butter Bread Slices

    Spread a thin layer of softened butter on both sides of each bread slice.

    Time: PT2M

11. Assemble Sandwich

    Place a generous amount of the paneer‑veggie filling on one slice, then top with the second slice, buttered side out.

    Time: PT2M

12. Toast First Side

    Heat the griddle or skillet over low flame, add a little butter, place the sandwich and press gently with a plate or heavy lid.

    Time: PT4M

    Temperature: Low flame

13. Toast Second Side

    Flip the sandwich, add a dab of butter on top, press again, and toast until both sides are crisp and golden.

    Time: PT4M

    Temperature: Low flame

14. Serve

    Remove the sandwich, cut diagonally, and serve hot.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

40 g

Fat

12 g

Fiber

4 g