Summer is keeping everyone out of the kitchen, as the unbearable heat makes cooking a tedious task instead of a fun activity that has a win at the end – delicious food. But ordering takeaway food is an
expensive deal and can also play havoc with your weight. For health-conscious individuals who want protein with each of their meals, eating chicken and eggs isn’t the only way to do it. This recipe for a high-protein paneer sandwich was shared by food content creator Vanshika Khurana (@fit.khurana) on Instagram.
High Protein Paneer Sandwich Recipe
Ingredients:
• 2 slices Double Protein Bread
• 80-90 g ID High Protein Paneer
• 1 tbsp peri peri masala
• 1 tsp sesame seeds
• Oil spray (2–3 sprays)
• 4-6 cucumber slices
• 2 beetroot slices
• 3-4 tomato slices
• 1 cheese slice
• 1 tbsp Schezwan chutney
• 1 tbsp Greek yogurt
• Black pepper to taste
Method:
- Season the paneer: Cut the paneer into even slices or cubes of your preferred size. In a bowl, sprinkle peri peri masala generously over the paneer and gently toss or press the pieces so the spice coats every surface evenly. You can also massage the masala lightly into the paneer for extra flavour.
- Let it sit for 5–10 minutes so the paneer absorbs some of the spice before cooking.
- Pan‑fry the paneer with sesame seeds: Lightly spray a non‑stick or flat pan with cooking oil and heat it over medium heat. Sprinkle a thin, even layer of sesame seeds onto the hot surface. As the seeds start to sizzle and become aromatic, place the peri peri–coated paneer pieces on the pan.
- Shallow‑fry on both sides, pressing gently with a spatula, until the paneer turns slightly crisp and golden around the edges while still staying soft inside. Flip carefully and cook the other side the same way, then remove from the pan and set aside.
- Prepare the Schezwan–yogurt sauce: In a clean bowl, add Schezwan chutney and Greek yogurt. Whisk or stir with a spoon until the mixture becomes smooth, creamy, and well blended. Taste and adjust the heat or tang if needed by adding a little more chutney, a squeeze of lemon, or a touch of honey or sugar, depending on your preference. Keep the sauce ready to use on the bread.
- Assemble the sandwich layers: Take one slice of bread and place it on a clean cutting board or plate. Spread a generous layer of the Schezwan–yogurt sauce evenly over the slice.
- Lay the fried peri peri paneer pieces on top, followed by a slice of cheese. Add a layer of thinly sliced cucumber, beetroot, and tomato, arranging them neatly so they cover the surface.
- Lightly sprinkle freshly ground black pepper over the vegetables for an extra kick and aroma.
- Close and toast the sandwich
Place the second bread slice on top to form a sandwich. Press gently to hold the layers together. - Lightly spray or brush the outside of the bread with a little oil, then place the sandwich in a toaster, sandwich maker, or on the same pan. Toast on both sides until the bread turns crisp and golden, the cheese melts slightly, and the filling feels warm through.
- Serve hot: Once the sandwich is crisp and hot, remove it from the toaster or pan. Slice it in half diagonally if you like, and serve immediately while the paneer is still juicy and the bread is crunchy. Enjoy as a spicy, cheesy, and refreshing meal any time of the day.
