Indian Food

Smoked Tandoori Paneer Sandwich

A flaky, buttery naan bread is the perfect foil for tender cubes of smoky paneer cheese in this Indian-inspired sandwich. This recipe takes a little time because the paneer needs to be pressed in the fridge for at least 4 hours and then marinated overnight, but it’s worth the effort. The marinade’s yogurt base adds moistness and a tangy flavor to the paneer, which contrasts nicely with the spicy chutney and cooling yogurt raita served with the sandwich.

Wake up and smell the curry! This easy, satisfying meal is a favorite among chefs and foodies alike. The tender, smoky cheese is the perfect complement to the curry sauce and the crunchy vegetables. It’s so good, you may never order take-out again. To make Smoked Tandoori Paneer Sandwich:   1. Place a large skillet over medium-high heat. Add the oil and swirl to coat the bottom of the skillet. 2. Add the paneer and cook, stirring occasionally, until browned, about 3 minutes. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the bell pepper and cook, stirring occasionally, until softened, about 3 minutes

This tandoori paneer sandwich is topped with spicy paneer, cilantro chutney, shriracha mayo and cheese! It is spicy, cheesy and has a smoky charcoal aroma. It’s the perfect weekend brunch.

I haven’t posted many sandwich recipes on the blog yet, and that will change. Sandwiches are often considered quite simple and, one might say, boring.

In my opinion, a little extra effort can turn a simple sandwich into something extraordinary. And I’m sure many of you would agree with me. On a daily basis, my sandwiches are pretty simple too. Usually it’s just a sandwich with tomato and avocado.

But every now and then, for a weekend brunch or a special occasion, I try to vary my usual sandwich. The last time I made this, I came out with this tandoori paneer sandwich!

This sandwich consists of paneer, onions and peppers that are first marinated in tandoori masala, then grilled and flavored with charcoal smoke.

Why this recipe works

The beauty of paneer, or Indian curd, is that it is like a canvas for flavors. It goes perfectly with the spices you add to it.

In this recipe, the paneer gets its flavor from the spices – tandoori masala, Kashmiri chili powder and a little bit of garam masala. Masala tandoori is a special blend of spices available in Indian grocery stores.

The paneer and vegetables are marinated in yogurt and spices, then pan-fried. And to further enhance the taste, the paneer is also infused with the aroma of smoked meat.

There are so many flavors – from spices to smoked paneer to chutney to cheese. And all wrapped in a well toasted bread crust. You can hardly go wrong with any of this!

Smoke flavouring

To give the paneer and vegetables a smoky flavor, I used a technique known as the dhungar method. You have already seen me do this in some of my recipes like dal tadka, dal mahani.

This is how it goes: Place the paneer and cooked vegetables in a large bowl/basket and place a small steel bowl in the middle of the large bowl. Then heat the charcoal (make sure it does not ignite itself). Put them under direct heat with tongs and heat until red.

Using tongs, carefully place the hot charcoal in the steel bowl. Pour the melted butter over the coals. If you see fumes escaping, immediately close the bowl/pan with the lid. Leave it like that for 4 to 5 minutes. This gives a smoky flavor to the paneer and vegetables.

But don’t hold it too long or it will get too smoky, 3-4 minutes is enough.

easily adjustable

This tandoori paneer sandwich recipe is so easy to put together, there are no hard and fast rules.

You don’t like mayonnaise? Divide the coriander chutney between the two slices of bread.

If you don’t like cheese, it’s also delicious without it, just leave it out.

If you don’t have charcoal for the smoke flavor, you can skip the smoking step, it will still be delicious.

Want to make it vegan? Use tofu, vegan yogurt, vegan butter and cheese.

Ingredients

  • Bread: I recommend using rustic white bread or sourdough for this recipe. These breads hold their shape better when toasted in a pan. Plus, they get pretty crispy when grilled. Plain white bread is also suitable, but rustic or sourdough bread is preferable.
  • Tandoori Paneer: The filling of this sandwich consists of paneer, onions and green peppers marinated in yogurt and tandoori masala, then pan fried.
  • Cilantro Chutney: You can’t make an Indian chutney without coriander chutney, can you? I like to use my homemade cilantro chutney for this dish.
  • Shriracha Mayonnaise: I like to add it to sandwiches. It is a mixture of mayonnaise and sriracha that can be bought in stores. Otherwise, it’s also easy to make at home (see the instructions on the recipe card below). If you don’t have sriracha, you can also mix the mayonnaise with sambal olek or even garlic chutney.
  • Cheese: I like to use slices of amul cheese here, which you can find in Indian grocery stores. If you can’t find almond, use cheddar or another cheese of your choice.

Step-by-step instructions

1- In a large bowl or saucepan, take a thick yogurt (if the yogurt is not thick, strain it for a few hours and then use it). Add mustard oil, tandoori masala, red chili powder, red chili powder and salt.

2- Use a whisk to mix everything together.

3- Add the cubed paneer (make sure to pour hot water over the paneer for 20 minutes before using it in the recipe), chopped onions and green peppers.

4- Mix everything with your hands so that the paneer and vegetables are well coated with the marinade. Cover and refrigerate for 15 to 20 minutes.

5- Preheat a grill pan over medium-high heat and drizzle with oil. Top with the paneer, onions and pickled peppers.

6- Bake until the paneer is light brown and has grill marks. Turn the paneer pieces and vegetables once or twice during cooking. Transfer them to a large bowl.

7- Place the smaller bowl in the center of the larger bowl. Heat the charcoal (make sure it doesn’t catch fire) with tongs until red. Then carefully transfer them to a smaller steel bowl.

8- Pour the melted butter onto the hot coals.

9- If you see fumes escaping, cover the bowl with a lid immediately. Let this stand for 3-4 minutes so that the paneer and vegetables can absorb the flavor of the smoked meat. Then remove the lid and set aside. The longer you keep the lid on, the more the filling will smoke. I don’t recommend more than 5 minutes.

10- Now take 2 slices of bread. Spread the cilantro chutney over one slice and the shriracha mayonnaise over the other.

11- Place a slice of cheese on one of the slices. I used 1.5 slices of amul cheese to cover the entire slice of bread. Then place the tandoori paneer, onions and peppers on the cheese slice.

12- Now place another slice of cheese on top of the breadcrumb mixture. Again, I used 1.5 slices of amul cheese to cover the entire length of the bread. If you want, you can omit the two layers of cheese and make just one. It’s all up to you.

13- Now place the second slice on top and close the sandwich. Spread a generous amount of butter (amul butter is best) on the bread with a butter knife. Heat a skillet over medium-high heat.

14- Place the sandwich in the pan with the oiled side down. Now spread the other side with butter, the side that faces up.

Press down with a spatula and bake until both sides are golden brown and the cheese is melted.

16- Take the sandwich out of the pan. Cut in half and serve with chutney and ketchup. Prepare and bake the remaining buns in the same way.

Tips and tricks

  • Use the right bread to get the best taste. I recommend using sourdough or rustic white bread.
  • Use a generous amount of butter so they cook through and turn golden brown when baked. I use amul butter to fry my sandwich.
  • You can use more or less cheese depending on your taste and the size of the bread. The size of bread I use fits one and a half slices of cheese, and I made two layers of cheese, so I ended up using 3 slices of cheese per sandwich.
  • Place the paneer in hot water for 15-20 minutes before adding it to the marinade. This is especially important if you are using store-bought paneer, as it will soften.

Frequently Asked Questions

Can we use another cheese?

Of course you can. I recommend Amul slices of cheese, but if that’s not possible, cheddar cheese slices work too.

Can I prepare the sandwich in advance?

The chutney and garnish can be prepared in advance. The breadcrumb filling will harden if you keep it in the fridge. Therefore, sprinkle the topping with water and heat it in the microwave to soften it before using it in a sandwich.

How do you heat up a sandwich?

If you have leftover sandwiches, it’s best to heat them up in a hot air fryer. 300 F degrees for 10-15 minutes in an air cooker or in a 350 F degree oven for 10-15 minutes.

What kind of charcoal is used for the Dhungar method?

You can find this charcoal in the barbecue/grilling section of grocery stores. Just make sure it’s not a spontaneously combustible kind.

If you’ve tried this recipe, don’t forget to write it down! You can also follow me on Facebook and Instagram to see what’s new in my kitchen, and on YouTube to watch my latest videos.

Smoked Tandoori Paneer Sandwich

Manali

The Tandoori Paneer sandwich consists of layers of spiced paneer and smoked meat, cilantro chutney and cheese, all wrapped in a bread crust! Perfect for brunch!

Cooking time 25 minutes

Cooking time 10 minutes

Rest period 15 minutes

Total time 45 minutes

Breakfast

Indian kitchen

Service 4

Calories 736 kcal

  • In a large bowl or saucepan, take thick yogurt (if the yogurt is not thick, strain it for several hours and then use it). Add mustard oil, tandoori masala, red chili powder, red chili powder and salt. Use a whisk to mix everything together.
  • Then add the cubed paneer (make sure to pour hot water over the paneer for 20 minutes before using it in the recipe), the chopped onions and the green peppers. Mix everything with your hands so that the paneer and vegetables are well coated with the marinade. Cover and refrigerate for 15 to 20 minutes.
  • Heat a grill pan over medium heat and spray oil on it. Fry until the paneer is brown and has grill marks. Turn the paneer and vegetables once or twice during cooking. Transfer them to a large bowl.
  • Place the smaller bowl in the center of the larger bowl. Heat the charcoal (make sure it doesn’t catch fire) with tongs until red. Then carefully transfer them to a smaller steel bowl. Pour the melted butter over the coals.
  • If you see fumes escaping, immediately cover the bowl tightly with a lid. Let this stand for 3-4 minutes so that the paneer and vegetables can absorb the flavor of the smoked meat. Then remove the lid and set aside. The longer you keep the lid on, the more the filling will smoke. I don’t recommend waiting more than 5 minutes.
  • Now take 2 slices of bread. Spread the cilantro chutney over one slice and the shriracha mayonnaise over the other. Place a slice of cheese on one of the slices. I used 1.5 slices of amul cheese to cover the entire slice of bread. Then place the tandoori paneer, onions and peppers on the cheese slice.
  • Now place another slice of cheese on the breadcrumb mixture. Again, I used 1.5 slices of amul cheese to cover the entire length of the bread. If you want, you can omit the two layers of cheese and make just one. It’s all up to you.
  • Now put another slice on top and close the sandwich. Spread a generous amount of butter (amul butter is best) on the bread with a butter knife. Heat a skillet over medium-high heat.
  • Place the sandwich with the oiled side down on the baking sheet. Now spread the other side with butter, the side that faces up. Press down with a spatula and bake until both sides are golden brown and the cheese is melted. Remove the sandwich from the pan. Cut in half and serve with chutney and ketchup. Prepare and bake the remaining buns in the same way.
  1. If you can’t find Sriracha mayonnaise at the store, you can easily make it at home: take a half cup of mayonnaise in a bowl (make sure it’s egg-free if you don’t eat eggs), add 1.5 tablespoons of Sriracha (or more if you like spicy), 1/2 teaspoon of sugar, 1 teaspoon of vinegar, and salt to taste. Stir until well blended and then use it in the recipe.
  2. The amount of cheese in the recipe can be adjusted to taste and preference.
  3. This recipe makes 4 to 6 sandwiches, depending on the size of bread used.

Calories: 736 kcalCarbohydrates: 37 g Protein: 27 gFat: 53 gSaturated fat: 22 gTrans fat: 1 gCholesterol: 84 mgSodium: 1516 mgPotassium: 301 mgFiber: 4 gSugar: 7 gVitamin A: 1443IUV Vitamin C: 30 mgCalcium: 741 mgZeolium: 3 mg

This source has been very much helpful in doing our research. Read more about paneer tikka sandwich price and let us know what you think.

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