Paneer Tikka Sub Sandwich
Hearty sub rolls stuffed with Paneer Tikka make an incredible sandwich experience. This delicious sandwich is layered with coriander mint chutney, spiced mayo, colorful veggies, and tikka masala flavored paneer.
Make this high protein paneer tikka sandwich for a weeknight dinner option or as a lunch box recipe. This spicy, creamy, and cheesy sandwich recipe is so quick, easy, and versatile. You can use any kind of bread for these paneer tikka sandwiches. Wrap the paneer tikka in a tortilla, naan, or roti and toast it on a griddle with some butter.
If you love paneer tikka then you will definitely enjoy this recipe. Paneer tikka in a sandwich form is simply heavenly. This paneer tikka sandwich tastes so delicious when toasted to perfection. Toast the sandwich in the oven or griddle by brushing some butter or oil on the top so it will be extra crispy.
Coriander mint chutney adds some heat and amazing flavor to the sandwich. It coordinates so well with the paneer tikka and spicy mayo. A sweet and spicy mayo is made with some Schezwan chutney or sauce, tomato ketchup, mustard, and some mayonnaise. If you don’t have Schezwan chutney add some hot sauce to make it spicy and delicious.
My family loves paneer tikka in any form – as a topping on the pizza, wraps, open faced sandwiches, or sub rolls. I am sure it will be one of your favorite sub roll sandwiches soon. Check out my Paneer Tikka Masala which is one of family and friends favorite dishes.
Table of Contents
Ingredients
- Sub rolls/baguette
Stir Fry Veggies:
- Red onion
- Green bell peppers
- Red chili powder
- Black pepper powder
- Salt
- Oil
Paneer Tikka:
- Paneer
- Yogurt
- Coriander powder
- Cumin powder
- Garam masala
- Red chili powder
- Turmeric powder
- Salt
- Oil
Green Chutney:
- Cilantro leaves
- Mint leaves
- Ginger
- Green chillies
- Lime juice
- Roasted dalia split
- Salt
Spicy Mayo:
- Schezwan chutney
- Tomato ketchup
- Yellow mustard
- Mayonnaise
Toppings Options:
- Lettuce/Cabbage
- Tomatoes
- Cucumbers
- Black olives
- Jalapeño – pickled
- Mozzarella cheese
- Butter/Oil
Paneer Tikka Sub Sandwich Step By Step Recipe
Stir Fry Veggies
Add 2 tsp oil in a pan on medium heat. Transfer the sliced red onions and sauté them for a minute.
Next, add the sliced green bell peppers and sauté them for 4-5 minutes or until the veggies turn slightly brown.
Turn off the heat, add salt, red chili powder, black pepper, and mix well.
Transfer the veggies to a plate and set aside.
Paneer Tikka
Whisk some yogurt, spices, and oil in a bowl.
Transfer the paneer pieces and gently mix them with the spices.
Let the paneer marinade for about 15 minutes.
Heat a pan on low-medium heat. Gently place the paneer pieces on it by keeping some distance between them.
Flip them gently with a tong after 2 minutes. Cook them from the other side for about 1 minute.
Transfer the paneer to a plate and set aside.
Green Chutney
In a blender jar, add all the chutney ingredients.
Add 3-4 ice cubes and blend into a smooth paste. Add 1-2 tsp cold water if needed while blending the chutney.
Spicy Mayo
In a small bowl, mix Schezwan chutney, tomato ketchup, and mustard.
Now add the mayo and gently mix everything.
Assembling The Sandwich
Slice the bread in the middle with a sharp bread knife.
Preheat the oven to 250℉/120℃.
Warm up the bread for about 3-4 minutes in the preheated oven or in a pan.
Generously spread the green chutney on each side of a sub roll.
Now, spread the spicy mayo on both sides.
Place some thinly sliced lettuce leaves or cabbage.
Next, spread some tomato slices.
You can add some cucumbers, olives, and pickled jalapeño as well.
Finally, add some mozzarella cheese, and close the sandwich to enjoy.
You can spread some melted butter or oil on top of the bread and toast it in the toaster oven/pan until lightly brown and crispy.
Tips For Making Paneer Tikka Sub Sandwich
- Do not cut the paneer into very small pieces.
- Cooking the paneer for a long time will make it chewy.
- Add ice cubes while blending the green chutney for keeping the chutney green and fresh. Do not add too much water.
- Do not over mix the mayo to keep it creamy. I have used primal kitchen mayo with avocado oil which turns a little runny after mixing into the rest of the sauces.
Variations
- Marinade the onions and bell peppers along with paneer with 2 tbsp yogurt, oil, and spices.
- Add some sriracha or hot sauce while making spicy mayo sauce instead of Schezwan chutney.
- You can add some roasted peanuts while blending the green chutney instead of roasted dalia split if you prefer. Make sure not to add too much water in the green chutney.
- Do not warm the bread in the beginning if you are going to toast your sandwich once assembled.
- You can use regular loaf bread and make open faced sandwiches or wrap the ingredients in a garlic naan, roti, tortilla, or pita pocket instead of sub rolls or baguette.
How To Store Paneer Tikka Sub Sandwich?
Store all the ingredients separately in the refrigerator for 4 days in an airtight container.
Assemble the sandwiches and toast them just before serving. Leftover sub roll sandwiches stay good for 1-2 days in the refrigerator.
If you make the sandwich with the loaf bread then toast it and store it in the refrigerator for not more than 5-6 hours so it won’t get soggy.
How To Serve Paneer Tikka Sub Sandwich?
Serve the paneer tikka sandwich with some potato chips, potato or sweet potato fries.
Make a strawberry milkshake or chocolate milkshake as a side. Mango lassi can also be a great choice along with this paneer tikka sandwich.
Serve some hot soup like roasted bell pepper tomato soup, broccoli cheddar soup, or creamy broccoli almond soup. These soup flavors go pretty well with this paneer tikka sub sandwich.
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Recipe Card
Paneer Tikka Sub Sandwich
Ingredients
- 4 Sub rolls wheat or any
Stir Fry Veggies
- 1 large Red onion thinly sliced
- 1/2 large Green bell peppers thinly sliced
- 1/2 tsp Red chili powder
- 1/4 tsp Black pepper powder freshly ground
- 1/4 tsp Salt or as required
- 2 tsp Oil
Paneer Tikka
- 200 gram Paneer cut into 24 pieces, 6 in each sandwich
- 1 tbsp Yogurt/Dahi thick
- 1.5 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/2 tsp Garam masala
- 3/4 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Salt or as required
- 1 tbsp Oil
Green Chutney
- 1.5 cup Coriander leaves
- 1/4 cup Mint leaves
- 1/8 inch Ginger sliced
- 4 large Green chillies into pieces
- 1 tsp Lime juice fresh
- 1 tbsp Roasted dalia split
- 1/4 tsp Salt
- 1/8 tsp Black salt
Spicy Mayo
- 1.5 tbsp Schezwan chutney
- 1 tsp Tomato ketchup
- 1/2 tsp Yellow mustard
- 1/4 cup Mayonnaise
Toppings Options
- 1/2 cup Lettuce/Cabbage thinly sliced
- 1-2 large Tomatoes thinly sliced
- 1 medium Cucumber sliced, optional
- 12-15 Black olives sliced, optional
- 12-15 Jalapeño pickled, optional
- 1/2 cup Mozzarella cheese shredded
- 1 tbsp Butter/Oil *optional for toasting
Instructions
Stir Fry Veggies
- Add 2 tsp oil in a pan on medium heat. Transfer the sliced red onions and sauté them for a minute.
- Next, add the sliced green bell peppers and sauté them for 4-5 minutes or until the veggies turn slightly brown.
- Turn off the heat, add salt, red chili powder, black pepper, and mix well.
- Transfer the veggies to a plate and set aside.
Paneer Tikka
- Whisk some yogurt, spices, and oil in a bowl.
- Transfer the paneer pieces and gently mix them with the spices.
- Let the paneer marinade for about 15 minutes.
- Heat a pan on low-medium heat. Gently place the paneer pieces on it by keeping some distance between them.
- Flip them gently with a tong after 2 minutes. Cook them from the other side for about 1 minute.
- Transfer the paneer to a plate and set aside.
Green Chutney
- In a blender jar, add all the chutney ingredients.
- Add 3-4 ice cubes and blend into a smooth paste. Add 1-2 tsp cold water if needed while blending the chutney.
Spicy Mayo
- In a small bowl, mix Schezwan chutney, tomato ketchup, and mustard.
- Now add the mayo and gently mix everything.
Assembling The Sandwich
- Slice the bread in the middle with a sharp bread knife.
- Preheat the oven to 250℉/120℃.
- Warm up the bread for about 3-4 minutes in the preheated oven or in a pan.
- Generously spread the green chutney on each side of a sub roll.
- Now, spread the spicy mayo on both sides.
- Place some thinly sliced lettuce leaves or cabbage.
- Next, spread some tomato slices.
- Add some sauteed veggies, paneer pieces, and some spicy mayo. You can add some cucumbers, olives, and pickled jalapeño as well.
- Finally, add some mozzarella cheese, and close the sandwich to enjoy.
- You can spread some melted butter or oil on top of the bread and toast it in the toaster oven/pan until lightly brown and crispy.
Notes
- Do not cut the paneer into very small pieces.
- Cooking the paneer for a long time will make it chewy.
- Add ice cubes while blending the green chutney for keeping the chutney green and fresh. Do not add too much water.
- Do not over mix the mayo to keep it creamy. I have used primal kitchen mayo with avocado oil which turns a little runny after mixing into the rest of the sauces.
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