Quick Skillet-Toasted Veggie Paneer Sandwich

This skillet toasted veggie paneer sandwich has a spicy filling made of creamy paneer (Indian cottage cheese) and colorful vegetables stuffed in between slices of soft white bread! These paneer sandwiches are ready in 25 minutesand are perfect for a quick breakfast, brunch, lunchboxes, or evening snacks.

My sandwich recipes selection includes a few go-to recipes, like aloo masala sandwhich, or green chutney chicken sandwiches, but they're downright delicious with a cup of masala chai! I love making these paneer sandwiches for weekend desi brunch along side egg bhurji.

Often, when we think of paneer recipes, we imagine either creamy paneer curries like paneer korma or paneer lababdar or intensely spiced dishes such as paneer tikka or paneer biryani. However, growing up,often, my mom took a slightly different route, and most of the time she would simple, homely dishes with paneer such as aloo paneer curry, paneer sandwiches or paneer salad.

This easy recipe with paneer requires minimal effort and is not loaded with cream or heavy spices. Undoubtedly, the star is the saucy paneer and vegetable filling which tastes fresh and has a ton of texture from small bits of vegetables and paneer.

It is just how my mom used to make it. This filling wasn't limited to sandwiches alone; she used it as a topping for homemade pizzas and sometimes as a delightful filling for savory crepes, known as besan chillas.

Why I Love This Recipe

• Quick & Easy- The paneer filling is ready in just 5-10 minutes, then simply stuff in between bread slices and toast for a satisfying sandwich packed with paneer. My kids call it paneer grilled cheese becasue of soft paneer cubes.
• Customizable - You could add spices as per your liking in the paneer filling. Incorporate veggies of your choice such as carrots, spinach, and peas. If you're short on time, canned crushed tomatoes or tomato sauce are a substitute for fresh tomatoes.
• Easy made vegan - Easily adapt by using tofu instead of paneer, adding vegan cheese, and swapping in avocado oil, vegan mayonnaise, or vegan butter for toasting.
• Make ahead friendly - Prepare the paneer filling a night before and assemble sandwiches the next day. They're also delicious at room temperature, making them a convenient option for lunchboxes, my kids love'em.

Ingredients

• Paneer - You could use fresh homemade paneer if you have at hand or conveniently use a block of paneer from the store. Small dice the paneer. Soak paneer cubes in hot water to soften them. You can use crumbled paneer too. 
• Green Chillies - All the heat in the filling comes from green chilies and I highly recommend you use them. I use indian green chilies (find them in indian grocery stores). Thai bird chilies are a good substitute. The fresh grassy heat of green chilies is different from how red chilli powder tastes and really makes the paneer filling amazing.
• Vegetables - I use small diced colored bell peppers, frozen corn kernels and tomatoes.
• Spices - I use just a touch pav bhaji masala and black pepper powder because I am not in mood for heavily spiced breakfasts. Garam Masala powder or tandoori masala also tastes good. 
• Bread - I love using white bread slices or sourdough bread. You could use whole wheat bread if you prefer.
• Other ingredients - onion (I use small diced red onions), garlic paste, salt, butter (or cooking oil), lime juice or lemon juice and chopped coriander leaves

How To Make Paneer Sandwich

Make The Paneer Filling

1. Place a skillet (I use 10 inch skillet) over low medium heat. You could use enamaled cast iron, non stick or stainless steel skillet.
2. Add butter & oil to the skillet and let warm up. Add chopped onions and green chilies. Sauté for a few minutes until the onions turn translucent. Don't brown too much.

3. To the onions add the garlic paste, diced bell pepper and frozen corn. Saute for 2-3 minutes on low medium heat until the vegetables soften a little bit. Don't cook through.
4. Stir in the chopped tomatoes and cook them until they release their juices and become soft. Don't dry out the tomatoes- this will keep your paneer filling saucy and we very much desire that.

5. Mix in the paneer cubes (drain it if you soaked in water) and sprinkle the salt and spice powders. Squeeze the lime juice. Cook for 1-2 minutes or until the paneer is warmed through and soft. Check and adjust the seasonings as needed. Make sure that the filling doesn't dry out too much.
6. Switch off the heat and mix in the chopped cilantro. Your paneer mixture is ready. Once cooled down, you can refrigerate it for later use or let's make paneer sanwiches next!

Stuff & Toast the Sandwich

7. Lightly spread soft butter or oil one side of a bread slice.
8. Place a generous amount of the paneer stuffing onto the slice of bread. Top it with some shredded cheese (optional).Cover with another slice of bread.
9. Carefully transfer the sandwich to the skillet, buttered side down. Cook over medium heat until the bottom side is golden brown and crisp, about 2-3 minutes. Spread butter or oil on the side facing up.
10. Using a spatula, gently flip the sandwich and cook the other side until it turns golden brown and crisp, and the paneer filling is heated through.
11. Once both sides are toasted to your liking and the filling is hot, remove the sandwich from the skillet. I transfer toasted sandwiches onto a wire rack immediately so that the bottoms dont become soggy.

12. Repeat the toasting process with the remaining sandwiches.
13. You could sprinkle some bhujia (crispy gram flour noodles on top). Slice the sandwiches into two halves and serve hot with cilantro chutney, tomato ketchup or your favorite dipping sauce. Don't forget the masala chai!

Recipe Tips

• Use white bread, brown bread or sourdough sandwich bread for the perfect tasting sandwich.
• For a consistent texture in every bite of the filling, aim to chop the vegetables and paneer into small, uniform pieces. This ensures a more enjoyable eating experience, as larger pieces can sometimes make it messy.
• If you want, you could add spices like cumin powder, coriander powder etc to the filling. I usually make these for breakfast and don't like them heavily spiced.
• Be careful not to dry out the filling, yet it should not be overly saucy else the bread will become soggy.
• Generously apply butter or oil for a beautifully toasted sandwich. A heavy pan, such as a cast iron griddle, works wonders in achieving the perfect crispness.
• You can also toast the sandwich using a sandwich toaster, grill pan(gives grill marks that look amazing) or panini press.