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.
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.