6 servings
10 min
15 min
The zing from green chutney elevates this humble Paneer Sandwich to the next level.




  • Slice the paneer in six slices of equal thickness. Heat a skillet and spray it with a little oil.

    Depending on the size of the skillet, fry two to three slices of paneer till it turns just golden brown. Flip and fry the other side till it turns golden brown.

    Remove the slices on a kitchen towel or absorbent sheet to remove excess moisture. Finish off the whole batch of paneer the same way and set aside.
  • Take two slices of bread and apply butter only on one side of each toast and toast the buttered side on a ridged griddle pan or a regular pan. Toast the slices till the buttered side is nicely toasted (golden brown or brown, depending on how you like it)
  • Remove the bread from the griddle and place the toasted side down, on a wire rack (to prevent the toasted bread from getting soggy). Apply the chutney evenly on the bread and place the fried paneer over the chutney followed by slices of cucumber & tomato and finally the salad leaves. Place the other slice (toasted side up) over the top of the sandwich. Serve immediately with chutney or tomato sauce and beverage of your choice.

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Note – Since it gets difficult to flip the bread while toasting it with filling therefore I toast the bread before adding the paneer and rest of the filling ingredients. And once the bread is toasted I quickly assemble the sandwich. Makes life easy.


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