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paneer corn sandwich

Paneer Corn Sandwich ( A Perfect Appetizer )

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!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Indian
Servings 2

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.
 
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.
Tried this recipe?Let us know how it was!