Paneer sandwich is an easy tasty, quick, and easy sandwich that can be prepared to serve breakfast, dinner snacks, or even for an easy dinner or lunch. There are a variety of ways to make paneer sandwiches and in this post, I will share two recipes that are delicious. Both recipes are simple and delicious. Both the Paneer Sandwichs are specialties of Sutta Chai Bar.

Table of Contents

  1. About Paneer Sandwich – Recipe 1
  2. The steps to prepare Paneer Sandwich – Recipe 1 (Stepwise Photos)
  3. Vegetable Paneer Sandwich – Recipe 2
  4. Helpful Tips

About Paneer Sandwich About Paneer Sandwich Recipe 1

The first one I have tried is for an aromatic, spiced Paneer sandwich, made from coriander chutney as well as the usual Indian seasonings and spices.

Coriander chutney is a great addition to any sandwich recipe by adding vibrant, citrusy flavors. We love spicy warm sandwiches, but if don’t like them, you can cut down on the number of herbs and spices.


I’ve provided the specifics of the recipe for sandwich chutney in the step-by-step instructions below. If you don’t have coriander leaves on hand Try using mayonnaise spread or cheese spread. You can also make the chutney using mint leaves If you have the leaves.

It is recommended to use homemade paneer to make these sandwiches. I would always suggest using Homemade Paneer in any recipe you prepare using it. Paneer that you make yourself is not just fresh but also doesn’t contain any preservatives or additives.

You can grill or toast sandwiches or leave them ungrilled.

What is the recipe for Paneer Sandwich – Recipe 1

Grilled Sandwich

Before you start making one of these sandwiches, make the chutney, and then set it aside.

Making cilantro chutney

1. To make the coriander and cilantro chutney, put 1 cup of tightly packed coriander leaves (which have been thoroughly washed in water, then drained) and 2 chilies and blend them in small grinders or blenders.

Add 1/2 teaspoon of chaat masala powder and add salt as needed. Mix the chutney ingredients until it is smooth. There is no need to add water during the blending or grinding.

If you are unable to mix, you should add one or two tablespoons of water. Place the sandwich chutney into an empty bowl and place it in a container to set aside. A couple of squeezes of lime juice may be added.

Preparing Paneer Stuffing

1. Crush 200 grams of paneer in the pan or bowl. Do not crush the paneer in a fine manner. Small pieces of paneer will be good. It is possible to chop paneer into smaller chunks rather than crumbling.

2. Mix one of the spice powders listed below to your mix: 1 pinch of turmeric powder 1 teaspoon of cumin powder 1/2 teaspoon red chili Kashmiri powder 1 teaspoon of coriander powder (ground coriander) 1/4 teaspoon garam masala 1 teaspoon of dry mango powder (amchur powder).

3. Add 2 tablespoons of fresh curd (yogurt). Add salt according to the taste.

4. Mix thoroughly.

5. Slice the bread and spread butter over them. I’ve made use of whole-wheat bread.

You can choose any bread you want such as white bread, brown bread multigrain bread, or Whole grain sandwich bread made of wheat.

6. Spread the sandwich chutney over the slices. The addition of sandwich chutney is not required and you can cut it out. You can also use any green chutney that you have such as mint chutney, coriander chutney, or mint chutney.

7. Then, place some thin onion slices on top of cut bell pepper. I’ve utilized the red variety of bell pepper. However, you can also add yellow or green bell peppers or leave them out completely.

8. Spread some Chaat Masala over the top.

9. Make sure to add your paneer filling.

10. Cover the bread slices, on which sandwiches chutney and the butter have been laid.

11. Place the sandwiches in a sandwich maker that is preheated.

12. Grill until crispy and golden.

13. Remove and serve the paneer sandwiches hot or warm, with any sauce or dip you like. It can be served with tomato ketchup, mint chutney, or coriander.

Vegetable Paneer Sandwich – Recipe 2

This paneer veggie sandwich, which I often make, I make it often, is an alternative to my Bombay Veg Sandwich. Paneer, veggies, and coriander chutney make these sandwiches healthier.

When you aren’t able to get any vegetables or veggies, you can still prepare the sandwiches using the paneer filling. In this recipe, I created a fusion between Italian and Indian flavors. The paneer is made with Italian-Indian spices inside, and the vegetables are spiced up using Indian spices.

For the paneer filling, I’ve utilized celery, basil leaves, and coriander. It is possible to make delicious sandwich fusions by mixing different flavors. For a vegan paneer sandwich, substitute paneer with tofu, and butter by using olive oil.

This sandwich is made using my own whole wheat bread. You can make this sandwich with any bread, like white bread or brown bread for this sandwich.

I served the vegetarian paneer sandwich with coriander chutney as well as tomato sauce. But, the paneer sandwich is also served with pesto made of basil.


For sandwich

  • Eight to 10 whole wheat slices white bread or brown bread
  • One medium-sized tomato cut thinly
  • 1 beetroot, cooked, peeled, and cut thinly
  • 1 potato, boiling, peeled and cut thinly
  • 1 large onion cut and peeled
  • Chaat masala as required
  • Cumin powder is required
  • Olive oil or butter as needed

For Paneer stuffing

  • 200 grams of paneer (cottage cheese)
  • Between 4 and 5 Italian basil leaves
  • 1 tablespoon chopped, roughly diced celery
  • 1 teaspoon chopped coriander leaves (cilantro leaves)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon of black pepper
  • Red chili powder 1/4 cup red chili flake
  • 1 green chili chopped
  • Salt or Black salt, if needed


1. Chop the paneer into pieces using your hands or grate it with a knife. Mix in the chopped celery, basil coriander leaves, coriander leaves, green chilies and red chili powder, salt, and black pepper. Mix thoroughly.

2. Spread or paint some olive oil or butter on the bread. Sprinkle 1 to 2 teaspoons of paneer mixture onto the bread. Dust with chaat masala on top and cumin powder.

Serve three or two slices of each onion, potato, beetroot that has been cooked, and tomato. Sprinkle salt along with chaat masala, the powder of cumin.

3. Put the second buttered or oil-coated bread on top, and then make a toast or grill the sandwich. Here, I’ve used my old sandwich toaster that works on the stovetop.

4. When the sandwiches have browned take them off and spread butter, if needed, to the sandwiches. Serve hot veg paneer sandwiches or warm, with tomato sauce and mint chutney.


Practical Tips

  • Bread We have been using whole wheat bread for these sandwiches. You can make sandwiches using any bread you like such as white bread, brown bread multigrain bread, whole wheat sandwich bread.
  • Paneer The best flavor of these sandwiches is when the paneer is fresh. If you’re using frozen paneer, the stuffing may feel a bit dry. If you purchase paneer outside sources, ensure that the paneer is fresh and moist. If you want to make your own, then make your own paneer at home.
  • Vegan alternative: To make a vegan paneer sandwich, substitute paneer with tofu, and butter by using olive oil. Don’t forget to use vegan curd.
  • Chutney The green chutney is a possibility to be removed. It is possible to be imaginative by adding vegan mayonnaise and hung curd, or cream cheese for a spread.

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