Paneer and Carrot Sandwich

 

“Cooking demands attention, patience, and above all, a respect for the gifts of the earth. It is a form of worship, a way of giving thanks.”
– Judith B. Jones

Today's recipe is adapted from Tarla Dalal's book "Sandwiches". I have additionally used paneer along with cheese and used onions instead of spring onions. This is a good protein rich evening snack.

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Ingredients

8 whole wheat bread slices

8 tsp butter/olive oil for spreading and brushing

 
For The  Sandwich Filling

1/4 cup grated paneer

1/4 cup grated processed cheese

1/2 cup finely chopped  onions 

1 tbsp butter/olive oil

2 tsp finely chopped green chillies

1/2 cup finely chopped cabbage

1/2 cup grated carrot

2 tsp red chilli sauce

1 tbsp tomato ketchup

salt to taste

Method

For the sandwich filling, heat the butter/oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 to 2 minutes.

Add the cabbage, carrot and sauté on a medium flame for 1 minute.

Add the chilli sauce, tomato ketchup and salt, mix well and cook on a medium flame for 1 minute.

Add the grated paneer and cheese, switch off the flame and mix well till the cheese melts.

Allow it to cool slightly and divide the filling into 4 equal portions and keep aside. 

To make the sandwich, place 2 whole wheat bread slices on a clean, dry surface and apply ½ tsp butter/oil on each slice.

Spread 1 portion of the prepared filling evenly on one bread slice.

Place the other bread slice, buttered side down, over the filling.

Brush ½ tsp butter/oil on top of the bread and grill in a greased pre-heated sandwich griller or toast it on a tava for 5 to 7 minutes or till it turns crispy and brown from both the sides.

Cut the sandwich diagonally into 2 equal pieces.

Serve the sandwich immediately with tomato ketchup.