Green Chutney Paneer Panini
350 – 400 gm Paneer
½ – ¾ C Green Chutney (amount will depend on how sparingly or liberally you apply the chutney)
A few Salad Leaves, washed and pat dried
2 Cucumbers (washed, peeled and sliced)
2 – 3 medium Tomatoes (washed and sliced)
12 slices of Multigrain Bread
Butter to grease the bread
Oil to lightly fry the Paneer
2 cups mint leaves
A handful of fresh coriander
1-2 green chili (mine was hot)
1-1½ tbsp roasted Bengal grams (skin removed)
1 shallot (small sized onion)
Salt to taste (I added 1 tsp)
1 tsp dry mango powder (amchur)
For chutney, put everything together in mixer-grinder and blitz. Keep the chutney aside.
For making sandwiches, slice the paneer in six slices of equal thickness. Heat a skillet and spray it with a little oil.
Depending on the size of the skillet, fry two to three slices of paneer till it turns just golden brown. Flip and fry the other side till it turns golden brown.
Remove the slices on a kitchen towel or absorbent sheet to remove excess moisture. Finish off the whole batch of paneer the same way and set aside.
Take two slices of bread and apply butter only on one side of each toast and toast the buttered side on a ridged griddle pan or a regular pan. Toast the slices till the buttered side is nicely toasted (golden brown or brown, depending on how you like it)
Remove the bread from the griddle and place the toasted side down, on a wire rack (to prevent the toasted bread from getting soggy). Apply the chutney evenly on the bread and place the fried paneer over the chutney followed by slices of cucumber & tomato and finally the salad leaves. Place the other slice (toasted side up) over the top of the sandwich. Serve immediately with chutney or tomato sauce and beverage of your choice.
A really easy and delicious sandwich that can be packed for lunch or breakfast or snacking. The zing from the green chutney elevates the humble paneer to the next level.
Green Chutney Paneer Sandwich
Tuesday, April 23, 2019 - 4:58am