Mint Chutney Paneer Sourdough Sandwich
Mint Chutney Paneer Sourdough Sandwich
Ingredients
For the Mint Chutney
- 1 cup fresh mint leaves, packed
- 1/2 cup fresh cilantro, packed
- 1 green chili, or to taste, stemmed
- 1/2 inch ginger, peeled
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt, or to taste
- 2 tablespoons water, or as needed
For the Paneer Filling
- 8 ounces paneer, grated
- 1/4 cup red onion, finely chopped
- 1/4 cup bell pepper, finely diced (any color)
- 1/2 teaspoon chaat masala
- 1/4 teaspoon cumin powder
- 1/4 teaspoon salt, or to taste
For the Sandwiches
- 8 slices sourdough bread
- 2 tablespoons butter, softened, for spreading
- 1 tomato, sliced (optional)
- 1/2 cucumber, sliced (optional)
Instructions
- 1
Prepare the Mint Chutney: Combine mint leaves, cilantro, green chili, ginger, garlic, lemon juice, sugar, salt, and 2 tablespoons of water in a small blender or food processor. Blend until a smooth chutney forms. Add more water, 1 teaspoon at a time, if needed to reach desired consistency. Set aside.
⏱️ 5 min
- 2
Prepare the Paneer Filling: In a medium bowl, combine the grated paneer, finely chopped red onion, diced bell pepper, chaat masala, cumin powder, and salt. Mix well until all ingredients are evenly distributed. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 3
Assemble the Sandwiches: Lay out 8 slices of sourdough bread. Spread a thin layer of softened butter on one side of each slice. On the unbuttered side of 4 slices, spread a generous amount of the prepared mint chutney.
⏱️ 3 min
- 4
Evenly distribute the paneer filling over the chutney-spread slices. If using, layer with tomato and cucumber slices. Top with the remaining 4 slices of sourdough bread, buttered side facing outwards.
⏱️ 2 min
- 5
Cook the Sandwiches: Heat a large non-stick pan or griddle over medium heat. Place 1-2 sandwiches in the pan, buttered side down. Cook for 3-5 minutes per side, or until the bread is golden brown and crispy, and the filling is heated through.
⏱️ 10 min
- 6
Remove from heat, slice in half, and serve immediately with extra mint chutney on the side if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mint Chutney Paneer Sourdough Sandwich
For the Mint Chutney
- 1 cup fresh mint leaves, packed
- 1/2 cup fresh cilantro, packed
- 1 green chili, or to taste, stemmed
- 1/2 inch ginger, peeled
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt, or to taste
- 2 tablespoons water, or as needed
For the Paneer Filling
- 8 ounces paneer, grated
- 1/4 cup red onion, finely chopped
- 1/4 cup bell pepper, finely diced (any color)
- 1/2 teaspoon chaat masala
- 1/4 teaspoon cumin powder
- 1/4 teaspoon salt, or to taste
For the Sandwiches
- 8 slices sourdough bread
- 2 tablespoons butter, softened, for spreading
- 1 tomato, sliced (optional)
- 1/2 cucumber, sliced (optional)
Instructions
- 1
Prepare the Mint Chutney: Combine mint leaves, cilantro, green chili, ginger, garlic, lemon juice, sugar, salt, and 2 tablespoons of water in a small blender or food processor. Blend until a smooth chutney forms. Add more water, 1 teaspoon at a time, if needed to reach desired consistency. Set aside.
⏱️ 5 min - 2
Prepare the Paneer Filling: In a medium bowl, combine the grated paneer, finely chopped red onion, diced bell pepper, chaat masala, cumin powder, and salt. Mix well until all ingredients are evenly distributed. Taste and adjust seasoning if necessary.
⏱️ 5 min - 3
Assemble the Sandwiches: Lay out 8 slices of sourdough bread. Spread a thin layer of softened butter on one side of each slice. On the unbuttered side of 4 slices, spread a generous amount of the prepared mint chutney.
⏱️ 3 min - 4
Evenly distribute the paneer filling over the chutney-spread slices. If using, layer with tomato and cucumber slices. Top with the remaining 4 slices of sourdough bread, buttered side facing outwards.
⏱️ 2 min - 5
Cook the Sandwiches: Heat a large non-stick pan or griddle over medium heat. Place 1-2 sandwiches in the pan, buttered side down. Cook for 3-5 minutes per side, or until the bread is golden brown and crispy, and the filling is heated through.
⏱️ 10 min - 6
Remove from heat, slice in half, and serve immediately with extra mint chutney on the side if desired.
⏱️ 1 min