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A grilled Paneer Sandwich cut in half, revealing a delicious filling of spiced paneer, corn, and fresh herbs on a wooden board.

Healthy Spicy Paneer Corn Sandwich

Enjoy a wholesome and flavor-packed Healthy Spicy Paneer Corn Sandwich, perfect for a quick lunch or a hearty snack. This recipe combines crumbled paneer with sweet corn and aromatic Indian spices, all toasted between slices of whole wheat bread.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course, Snack
Cuisine: Fusion, Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Paneer Corn Filling
  • 1 tsp Olive Oil
  • 1/4 cup Onion finely chopped
  • 1 tsp Ginger-Garlic Paste
  • 1/4 cup Bell Pepper finely chopped (any color)
  • 1/2 cup Sweet Corn fresh or frozen (thawed)
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Red Chili Powder adjust to taste
  • to taste Salt
  • 200 g Paneer crumbled
  • 1/4 tsp Garam Masala
  • 2 tbsp Fresh Cilantro chopped
  • 1 tbsp Lemon Juice
For the Sandwich Assembly
  • 8 slices Whole Wheat Bread
  • 4 tsp Mint Chutney or a light spread of choice
  • 1 tsp Butter or Oil for toasting (optional)

Equipment

  • Large Mixing Bowl
  • Cutting Board
  • Chef's Knife
  • Non-stick skillet or pan
  • Sandwich maker or griddle

Method
 

Prepare the Paneer Corn Filling
  1. Heat olive oil in a non-stick skillet over medium heat. Add the finely chopped onion and sauté until it turns translucent, about 2-3 minutes.
  2. Add the ginger-garlic paste and sauté for another minute until fragrant.
  3. Stir in the finely chopped bell pepper and sweet corn. Cook for 3-4 minutes, allowing the vegetables to soften slightly.
  4. Reduce the heat to low. Add turmeric powder, cumin powder, red chili powder, and salt. Mix well, ensuring the spices coat the vegetables evenly. Cook for 30 seconds.
  5. Add the crumbled paneer to the skillet. Gently mix with the vegetable and spice mixture. Cook for 2-3 minutes, stirring occasionally, just enough to warm the paneer through and infuse the flavors.
  6. Remove from heat. Stir in the garam masala, fresh cilantro, and lemon juice. Mix well. Transfer the filling to a bowl and let it cool slightly.
Assemble and Toast the Sandwiches
  1. Spread a thin layer of mint chutney on one side of each slice of whole wheat bread.
  2. Divide the paneer corn filling evenly among four slices of bread, spreading it generously over the chutney layer.
  3. Top with the remaining four slices of bread, chutney-side down, forming four sandwiches.
  4. Heat a sandwich maker or a griddle. If using a griddle, lightly brush the outer sides of the sandwiches with butter or oil (optional).
  5. Place the sandwiches in the sandwich maker or on the griddle. Toast for 3-5 minutes, or until golden brown and crispy on both sides, and the filling is heated through.
  6. Carefully remove the sandwiches, cut them diagonally (if desired), and serve immediately.

Notes

For an extra crunch, you can add a tablespoon of finely chopped peanuts or cashews to the paneer filling. Adjust the red chili powder to your preferred spice level. These sandwiches are best served fresh, but the filling can be prepared a day in advance and stored in an airtight container in the refrigerator.