In search of a quick snack before the day starts? This paneer corn sandwich will demolish your hunger in a few minutes—the goodness of rich cottage cheese and fibrous corn kernels engulfed in a creamy tangy sauce. Sounds mouth-watering!
Sandwiches have always been a comfort food for me.
They are so versatile, I mean, there is no limit to what you can do with them.
Have some cooked last night’s leftover meat or some veggies, or want to experiment with the sauces, or just simple mixing and matching.
Be it dishes such as paneer bhurji, or mushroom do pyaza, or even salads and pasta like corn peas salad, or macaroni masala.
You could do all that by simply stuffing them between two pieces of bread.
Moreover, this corn paneer sandwich would make a superb last minute dinner meal.
Tools You’ll Need
- Bowl: To make the stuffing.
- Griddle: To grill the sandwich.
Which Bread Should I Choose?
Whole Wheat Bread: They have a nutty flavor, and is a way healthier option compared to white bread.
Ciabatta: Ciabatta has a chewy and rustic texture that can enhance your sandwich.
Multigrain Bread: It comprises a mix of seeds and grains providing a variety of flavors and textures for a heartier sandwich.
Garlic Bread: For a twist, you can use garlic bread, to give the dish a completely different flavor profile.
These are the breads that I prefer the most while making paneer corn sandwiches because they work best with it, and they are easily available in a convenience store.
But here are the types of breads you could also choose from if you want to spice your sandwiches up a bit!
Ingredients in This Corn Paneer Sandwich Recipe
Bread: I chose whole-wheat bread because I like its nutty flavor, and gets really crispy after grilling.
Paneer: I prefer making it at home, as they are on the softer side, and the sauces mix well with it than store-bought ones.
Sweet Corn Kernels: You can buy frozen, fresh, or canned ones.
Onion: They have a strong flavor, and are basically added for their crunchiness.
Capsicum: Just like onion, it is here on the list for their munch, but also for a slightly bitter taste.
Red Chili Sauce: This sauce is tangy and spicy, and adds a ton of flavor to the sandwich.
Tomato Ketchup: While being on the sweeter side than chili sauce, it is necessary for balancing the flavors.
Mint Mayonnaise: It provides a lot of refreshing and herby flavor.
White Mayonnaise: White mayonnaise is rich and creamy and has a mild tang which enhances the flavor of every other ingredient.
Red Chili Flakes: They add heat and subtle complexity to the corn paneer sandwich.
Oregano: Oregano offers a herby and earthy aroma that intensifies the flavors.
Cheese: I used shredded mozzarella cheese, you can also use cheese slices.
How to Make Paneer Corn Sandwich
Prep the Ingredients:
1. Thinly slice the capsicum and onion. If the slice is too long, cut the slices in between. As for paneer, cut it into small cubes, so the stuffing is even spread on the bread. Also, shred the mozzarella and let it rest.
Make the Stuffing:
2. Take a bowl, and mix mint mayonnaise, white mayonnaise, red chili sauce, tomato ketchup, red chili flakes, and oregano.
3. Add paneer, onion, corn, cheese, and capsicum to the sauce, and toss them till they are nicely coated.
Apply Mayonnaise to the Bread:
4. Now spread the white mayonnaise evenly on one side of both the slices of bread that are going to be grilled.
Stuff it on the Bread:
5. On the opposite sides of the slices, stuff the filling in between them.
Grill:
6. Heat the griddle, and place the sandwich on it. Grill it on medium flame. Remember to check the slices if they are properly grilled or not.
Serve and Enjoy:
7. Place it on a plate, split the paneer corn sandwich diagonally, and enjoy.
Should I Grill the Sandwich with Butter or Mayonnaise?
Both options have their own perks, and the paneer corn sandwich works well with either of the two.
While butter is the most common way of grilling a sandwich because it gives the bread a nice orangish crispiness, and doesn’t let the bread stick to the griddle.
Whereas, grilling the sandwich with mayonnaise adds its sweet tangy goodness, and overall complements the stuffing.
One thing to look out for when applying mayo is that you have to spread it out evenly and in perfect amounts. Too little, the bread won’t cook properly, too much, the bread will stick to the griddle.
I used mayo for its flavor-enhancement qualities.
Tips & variations
You can also add chopped cabbage if you want to add more greens.
If you like things spicier, you can add chopped green chilies to the stuffing.
Be alert if you are grilling the sandwich with mayonnaise. The bread tends to stick to the griddle, so keep an eye on it.
Serving Options
This corn paneer sandwich is a great appetizer, that can be served as a side dish, or as dinner.
Ideally, crisps and ketchup are served along with it, but fish fingers and fried chicken strips also work well with it.
As for drinks, keep it simple, have milkshakes, or soft drinks alongside it.
However, if you want to mix things up, you can also have masala lemonade.
How to Store
I would prefer to eat it fresh as the sandwich might get soggy or spoiled due to the mayonnaise and the sauces in the stuffing, after storing it in the fridge.
If you still want to store it, wrap the sandwich in parchment paper. Do not transfer it to a plastic container as it locks in condensation. You can store it in the fridge for a day or two.
You can place the stuffing separately for 2-4 days in the refrigerator, or 2-3 months in the freezer, but the texture might not be the same as before.
Why You’ll Love This Paneer Corn Sandwich
- The paneer corn sandwich is extremely versatile and can be molded according to your liking.
- It is a classic meal that can be served in get-togethers and putlocks.
- This sandwich is refreshing, tangy, and sweet, and variety of healthy ingredients like paneer, corn, capsicum, and so on.
- The stuffing can be enjoyed as it is as a salad or a comfort snack.
More Sandwich Recipes
More Quick Recipes
- Veg Hong Kong Fried Rice
- Soy Butter Corn Ramen Recipe
- Baingan Ka Bharta (Mashed Eggplant)
- Veg Kathi Roll (Veg Frankie)
Paneer Corn Sandwich ( A Perfect Appetizer )
Equipment
- Bowl
- Griddle
Ingredients
For the Filling:
- 2 tbsp Red Chili Sauce
- 2 tbsp Tomato Ketchup
- 3 tbsp Mint Mayonnaise
- 3 tbsp White Mayonnaise
- ½ tbsp Red Chili Flakes
- ½ tbsp Oregano
- ¼ cup Sweet Corn Kernels
- 100 gms Paneer (cubed)
- ½ Onion (sliced)
- ½ Capsicum (sliced)
For Grilling the Sandwich:
- White Mayonnaise
- Whole Wheat Bread
Instructions
- Thinly slice the capsicum and onion. If the slice is too long, cut the slices in between. As for paneer, cut it into small cubes, so the stuffing is even spread on the bread. Also, shred the mozzarella and let it rest.
- Take a bowl, and mix mint mayonnaise, white mayonnaise, red chili sauce, tomato ketchup, red chili flakes, and oregano.
- Add paneer, onion, corn, cheese, and capsicum to the sauce, and toss them till they are nicely coated.
- Now spread the white mayonnaise evenly on one side of both the slices of bread that are going to be grilled.
- On the opposite sides of the slices, stuff the filling in between them.
- Heat the griddle, and place the sandwich on it. Grill it on medium flame. Remember to check the slices if they are properly grilled or not.
- Place it on a plate, and split the paneer corn sandwich diagonally, and enjoy.
Notes
- You can also add chopped cabbage if you want to add more greens.
- If you like things spicier, you can add chopped green chilies to the stuffing.
- Be alert if you are grilling the sandwich with mayonnaise. The bread tends to stick to the griddle, so keep an eye on it.
