Veggies and Paneer Loaded Grilled Sandwich
Who doesn’t love Sandwiches? Especially if you are a Mumbaite like me, who has lived on sandwiches for the large part of her life, when working and commuting after a hard days work. The Mumbai style grilled sandwich is and shall always remain one of my favourite sandwiches and no amount of gourmet dining experience, can match up to that.
In fact, I love sandwiches so much that I managed to convert my not so sandwich loving husband into a fan with some great filling options and most importantly, by baking the bread from scratch at home.
The classic Mumbai sandwich is made using white bread or APF i.e. Refined flour and trust me it does taste soft when slathered with butter and a spicy layer of green chutney. Forget all your notions for a while and dig into some, whenever you get a chance to visit Mumbai. They are available at every nook and corner of any street, below office spaces etc as it is a savior for a hungry Mumbaikar.
However, for this particular recipe, I have chosen a variety of vegetables for the grilled sandwich and cottage cheese or paneer too to make it apt for a filling lunch or brunch option. When it comes to healthy vegetarian filling options, sky is the limit in terms of ingredients. Zucchini, cottage cheese, mushroom and corn along with palak or spinach puree form the filling for this lipsmacking and filling sandwich recipe. Grilled with a knob of butter or ghee, served hot with green chutney or tomato ketchup, this is a perfect recipe that can be prepared and stored in the refrigerator (the filling) a day earlier to plan the kids tiffin box the next day along or carry as a travel snack for outings or treks, as we do most of the time. This is a no onion and no garlic sandwich filling recipe. Also check out the recipe of the White Bread Sandwich Loaf on the blog. I have just excluded the flax seeds and sesame.
I plan this usually on the weekends as Narayan is home and we get to spend some time together (in case he is not travelling) and indulge in some board games too. When we don’t Netflix, Scrabble is our next best bet. The husband wins, 90% of the time as I get really impatient sitting in one place and hence I don’t pay much attention and really don’t mind as long as the game is over and we are off to do something else. Jokes apart, we bought the Scrabble years ago to reduce our TV / Movie addiction. Sandwiches are the perfect snack to eat during board games along with a glass of buttermilk or homemade milk shake. Light and refreshing, a definite change from the usual elaborate meals cooked at home.
What are you planning this weekend? Try the Veggie Loaded grilled sandwich and enjoy a set of board games, talk and connect with family and friends. Reduce TV time and see your productivity levels rising.
Also check out the Veg Kidney Bean Burgers that I recently posted, which again could be your perfect weekend brunch or lunch idea.
Recipe for Veggies and Paneer Loaded Grilled Sandwich
Ingredients for atleast 10 plus sandwich fillings
- 1.5 cups zucchini chopped
- 1 cup mushrooms finely chopped
- 1 cup spinach puree
- 1/2 cup of steamed corn kernels
- 250 gms of Paneer or Cottage cheese
- 1 tsp of Oregano
- 1 tsp of chilli flakes
- ½ tsp of dried rosemary
- ½ tsp of Dried basil
- Olive Oil – 1 tblsp
- Salt as per taste
- Bread slices as required
- Butter or ghee as required to apply on the bread slices and grill
- Heat a non stick kadhai and add olive oil.
- Add mushrooms and saute on medium high heat for few minutes.
- Add the Zucchini, corn and saute again. The vegetables will now leave some moisture and will cook and turn soft in their own juices.
- Cook them for a few minutes until they are slightly tender. Don’t over cook the vegetables.
- Add the spinach puree, salt and mix well. The method to make the spinach puree and tips to obtain the lovely green colour is explained in my Corn Palak Sabzi Recipe. Please check it out.
- Now add the spices like oregano, chilli flakes, basil, rosemary and mix everything well.
- Crumble or grate the cottage cheese / paneer and add to this spinach and vegetables mixture along with salt, if required.
- Mix well and cook for a few minutes and turn off the flame.
How to Make the Grilled Sandwiches –
- Apply a bit of butter on bread slices. I tend to avoid this and only dab a small knob on top of the bread before it goes for grilling.
- Add a heaped tblps or two of the filling, spread and cover with another slice of bread.
- Grill them with a knob of butter until golden brown.
- Eat it hot and fresh with chutney or ketchup.
Recipe Notes –
- If you like to cut the edges of the bread, please go ahead. I do not do the same as the edges are my most favourite part in a bread.
- You can toast or grill your sandwiches in ghee too. Tastes fabulous. Olive oil is another good option. Half a tsp on top works well in case you are trying to cut down on the calories.
- I have avoided onion and garlic in the recipe. However, you can add both or either. In that case, saute them first after heating the oil and then follow the next steps.
- The filling mixture stays good in the refrigerator for 2-3 days. You can prepare and store it the previous day and then use it for snacks, kids lunch box etc.
- Ideal to make for house parties, add some cheese to make it interesting especially when you are serving for a kids birthday party etc.