Paneer Sandwich is a popular Indian vegetarian sandwich made with spiced paneer stuffing layered between bread slices and grilled until crisp. The filling is made with crumbled paneer, yogurt and aromatic Indian spices. It is layered with green coriander chutney, onions and bell peppers for extra flavor and texture. This grilled paneer sandwich is perfect for breakfast, snacks or a light meal.
About Grilled Paneer Sandwich Recipe
This grilled paneer sandwich is made with a flavorful stuffing of crumbled paneer mixed with yogurt and basic Indian spice powders. The yogurt adds slight tang and keeps the filling soft, while the spices give it warmth and depth.
The paneer mixture is spread over buttered bread slices along with coriander chutney. Thinly sliced onions and red bell peppers are also layered in these sandwiches. These add crunch and freshness, making the sandwich balanced in texture.
The coriander chutney adds a fresh, herby flavor to the sandwich. It pairs well with the mildly spiced paneer filling and enhances the overall taste.
If you do not have coriander leaves to make the chutney, you can use Mint Chutney, Mayonnaise or even a light cheese spread. The sandwich still tastes good and can be adjusted to suit your preference.
For best results, use fresh paneer. Homemade Paneer works especially well because it is soft and moist. When using store-bought paneer, make sure it is fresh, moist and not dry.
This paneer sandwich tastes best when grilled until crisp and golden. The outside becomes lightly toasted while the inside remains soft and spiced. You can also toast these sandwiches using a sandwich maker.
Easy to customize, you can easily adjust the spices as per your taste. Serve these paneer sandwiches hot with tomato ketchup or green chutney for a simple and satisfying snack.
More Paneer Snacks You May Like
How to make Paneer Sandwich (Step-By-Step)
Make Chutney
1. To make the coriander or cilantro chutney, take 1 cup tightly packed coriander leaves (which have been rinsed thoroughly in water and drained) and 2 green chillies in a small blender or grinder.
Add ½ teaspoon chaat masala powder and salt as required. Grind or blend till fine and smooth. No need to add water while blending or grinding.
If you cannot blend, then add 1 or 2 tablespoons water. Take the chutney in a bowl and keep aside. A few drops of lemon juice can be added.
Prepare Paneer Stuffing
2. Crumble 200 grams paneer in a bowl or pan. Do not crumble finely. Some small chunks of paneer is fine. You can even chop paneer in small cubes instead of crumbling.
3. Add the following spice powders:
- 1 pinch of turmeric powder
- ¼ teaspoon cumin powder
- ½ teaspoon kashmiri chilli powder
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon garam masala powder
- ½ teaspoon dry mango powder (amchur powder)
4. Add 2 tablespoons fresh curd (yogurt). Season with salt as per taste.
5. Mix very well.
Make Grilled Paneer Sandwich
6. Take the bread slices and spread some butter on them. I have used whole wheat bread.
You can use any bread of your choice like brown bread, white bread, multigrain bread or whole wheat sandwich bread.
7. Spread the prepared coriander chutney on the slices. Addition of chutney is optional and you can skip it also.
Or you can use any green chutney you have like, mint chutney or mint coriander chutney. Other options are mayonnaise or your preferred sauce.
8. Now, place some thin onion slices and sliced bell pepper. I have used red bell pepper. But you can add green or yellow bell pepper or skip them altogether.
9. Sprinkle a few pinches of chaat masala on top.
10. Add the prepared paneer stuffing.
11. Cover with the remaining bread slices on which both butter and coriander chutney have already been spread.
12. Place the paneer sandwiches in a preheated sandwich maker.
13. Grill till crisp and golden.
14. Remove the grilled paneer sandwich. While still hot grate some processed cheese or cheddar cheese on top, so that it melts.
Serve the paneer sandwiches hot or warm with any dip or sauce of your choice.
Serving Suggestions
Serve the paneer sandwich hot or warm, just after grilling, when the bread is crisp and the filling is soft.
It pairs well with a cup of Masala Chai or a bowl of Tomato Soup for a comforting meal. You can also serve it with the prepared chutney, mint chutney, Coriander Chutney, Green Chutney or mayonnaise on the side.
If packing for tiffin, let the sandwich cool slightly before packing to prevent sogginess. It is best eaten within a few hours of making.
Storage
Paneer sandwiches taste best when fresh. You can prepare the paneer stuffing in advance and refrigerate it in an airtight container for up to one day.
Assemble and grill these paneer sandwiches just before serving. If you have leftover grilled sandwiches, store them in the refrigerator for a few hours and reheat on a tawa or in a sandwich maker until crisp.
Avoid reheating in a microwave, as the bread may become soft and chewy.
Dassana’s Recipe Tips
- Paneer: For best sandwiches, use fresh paneer. If you use frozen paneer, the stuffing can turn out to be a bit dry. When buying paneer from a store, ensure that it is fresh and moist. If not, prepare it at home.
- Bread: Homemade Whole Wheat Bread is what I have used for this recipe. You may use others like brown, white, multigrain or even a whole wheat sandwich bread. Even sourdough bread or ciabatta are a few options
- Spreads: If you don’t feel like using green chutney, don’t. Put your creative streak to use by opting for eggless mayonnaise, Hung Curd (greek yogurt), cream cheese or your preferred spreads or sauces. A Pizza Sauce would also taste good.
- Vegan Alternatives: Tofu for paneer, olive oil for butter and a vegan yogurt for regular dairy curd are some plant based options you can opt for.
- Grilling Sandwiches: You can choose to grill the sandwiches in a skillet or a stovetop sandwich maker or use a panini press or an electric sandwich maker.
Your Questions Answered
Can I add cheese to this paneer sandwich?
Yes, you can add grated cheese or a cheese slice over the paneer stuffing before grilling. Processed cheese, mozzarella or cheddar work well. It makes the sandwich more creamy and slightly richer.
Can I make paneer sandwich without a sandwich maker?
Yes. You can toast it on a tawa or skillet. Place the sandwich on a hot skillet, press with a spatula and cook on both sides until crisp and golden.
Can I skip the green chutney?
Yes, the chutney is optional. You can use mint chutney, mayonnaise, hung curd spread or even a light layer of butter alone.
Which bread works best for paneer sandwich?
Whole wheat bread, brown bread or white sandwich bread all work well. Choose fresh and slightly thick slices so the sandwich holds the filling properly.
Can I make this sandwich for kids?
Yes. Reduce the spice level and skip green chillies if making for children. You can also add cheese to make it milder and more appealing.
Making Chutney
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To make the coriander chutney, add rinsed and drained coriander leaves and green chillies to a small blender or grinder. Add chaat masala and salt.
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Blend to a smooth paste. Avoid adding water unless necessary. If needed, add a little water to help with blending.
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Transfer the chutney to a bowl. You can add a few drops of lemon juice if desired.
Making Paneer Filling
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Crumble the paneer into a bowl. Do not crumble it too finely. Small chunks are fine. You can also chop the paneer into small cubes instead of crumbling.
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Add turmeric powder, cumin powder, Kashmiri chilli powder, coriander powder, garam masala powder and dry mango powder.
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Add curd (yogurt) and season with salt.
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Mix everything very well to make a soft, spiced paneer stuffing.
Making Paneer Sandwich
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To assemble, spread butter on the bread slices. Apply coriander chutney on top of the buttered slices.
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Place thin onion slices and sliced bell pepper over the chutney. Sprinkle some chaat masala.
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Spread the prepared paneer stuffing evenly.
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Cover with the remaining bread slices that have been spread with butter and chutney.
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Place the sandwiches in a preheated sandwich maker and grill until crisp and golden.
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Remove and serve the paneer sandwich hot or warm with your preferred dip or sauce.
- It is best to use fresh paneer and also make sure that the paneer is not very dry.
- You can skip any of the veggies in either of the recipes or add your preferred veggies.
- If you do not prefer coriander chutney as a spread, use mayo, pizza sauce, hung curd (greek yogurt) or your favorite sauces or spreads.
- Feel free to use white bread, brown bread, whole wheat bread or multigrain bread.
- For vegan options, use tofu, oil or vegan butter and vegan yogurt.
- Both the recipes are scaleable to make for small parties or potlucks.
Calories: 212kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 440mg | Potassium: 127mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1240IU | Vitamin B1 (Thiamine): 0.03mg | Vitamin B2 (Riboflavin): 0.1mg | Vitamin B3 (Niacin): 0.4mg | Vitamin B6: 0.1mg | Vitamin B12: 0.04µg | Vitamin C: 35mg | Vitamin D: 0.1µg | Vitamin E: 1mg | Vitamin K: 12µg | Calcium: 219mg | Vitamin B9 (Folate): 19µg | Iron: 0.4mg | Magnesium: 10mg | Phosphorus: 30mg | Zinc: 0.2mg
Paneer sandwich recipe from the archives was originally published on Jan 2017.
