Quick and easiest sandwich for lunchbox meal. Sandwiches are usually time savers. During a busy morning when you have less time to decide on what to cook and what to pack for kids lunch, sandwiches are a saviour. I have used fresh homemade paneer and would highly recommend using the same. Making paneer(cottage cheese) is very easy and can be made easily.
In this recipe, I have used paneer bhurji as a stuffing and green chilli chutney as a spread. I have already shared both the recipes in two different posts but I shall pen down ones again. I have used a gas toaster to toast the bread. Using green chilli chutney is totally optional. You can use any spread of your choice 🙂
For Paneer bhurji:
Paneer/Cottage cheese – 200 gms ( preferably homemade and crumbled)
Jeera/Cumin seeds – 1/2 tsp
Fennel seeds/Saunf – 1/4 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Kitchen king masala – 1/4 tsp (optional)
Amchur powder/ Dry mango powder – 1/2 tsp optional
Onion – 1 medium (finely chopped)
Tomato – 1 medium (finely chopped)
Coriander leaves – 2 tbsp ( finely chopped)
Oil – 2 tbsp
Salt to taste
For green chilli chutney:
Green chilli – 250gms
Lemon – 5 small size or 5tbsp lemon juice
Mustard seeds – 1tsp
Cumin seeds – 1tsp
Curry leaves – 2spring
Asafoetida/Hing – ½ tsp
Turmeric powder – ½ tsp
Oil – ¼ cup
Salt to taste
Bread slices – 8
Salted butter – as required
Method for Green chilli chutney:
- Wash the green chillies thoroughly with water and dry it completely placing it on a towel.
- In a mixer jar, add green chillies, turmeric powder, asafoetida and lemon juice.
- Grind this to a smooth paste without adding any water.
- In a kadhai, add ¼ cup oil and allow it to heat
- Add mustard seeds and wait till it crackles.
- Add cumin seeds/jeera and curry leaves.
- Add the ground chilli paste and fry
- Add salt and mix.
- Occasionally stir and fry the chilli paste till the oil separates from the chutney.
- Store it in a glass jar and use after a day whenever you need 🙂
- You can use 5 tbsp of vinegar instead of lemon juice and a small pinch of citric acid.
- You have to use more oil because it acts as a preservative and also lessens the spice level after maturation. You can use a combination of vegetable oil and ghee or just vegetable oil.
- Mix it well before serving. The oil separates from the chutney when kept in room temperature. So, when you serve, do not forget to mix thoroughly with a “dry” spoon
Method for Paneer bhurji:
- In a pan add oil and allow it to heat
- Add jeera/cumin seeds and fennel seeds.
- Add finely chopped onions and saute till they turn translucent
- Add finely chopped tomatoes and saute
- Add turmeric powder and fry till the oil starts separating from the mixture. To speed up the process you can add little salt at this stage
- Add red chilli powder, coriander powder, kitchen king masala and mix
- Add 1 or 2 tbsp of water so that the mixture doesn’t burn
- Add crumbled paneer/cottage cheese and mix everything till its incorporated well.
- Check for salt and add accordingly
- Close the lid of the pan and cook for few more minutes.
- Add amchur /Dry mango powder and chopped coriander leaves and mix everything well.
Method for making Paneer bhurji sandwich:
- Keep the ingredients ready. Like, green chilli chutney, salted butter, bread slices and paneer bhurji
- Spread a layer of green chilli chutney on a bread slice.
- Place a spoonful of paneer bhurji on top of the chutney.
- Spread a layer of butter on another bread slice. Place this on the paneer bhurji and toast till the bread slice turns golden brown. Please do not forget to grease the toaster with butter before placing the sandwich in it.
- Its not mandate to use green chilli chutney inside as a spread. You can use any chutney of your choice. Mint chutney, garlic chutney etc…
- You can also add a cheese slice with the stuffing and toast.