Grilled Herb Paneer Sandwich | Pepper Herb Paneer Steak Sandwich

We are starting the third week of Blogging Marathon. I really goofed up big time. I was supposed to do Instant Dosas/Instant Idlis, assuming I had instant dishes ready! Only when I wanted to check out the pictures again I went through the recipe I had written down. I was shocked to note that it wasn't instant. All along I had big plans all harped on one dish.

Luckily I had two Mess free Tiffin Box dishes ready and the slot was free, so had to interchange. I was all worked up for a moment thinking the slots were filled up. So with happiness I quickly changed the themes and was ready with the first post. 

Something made have these dishes ready this week, so that was a good thing. When planning for packing my kids lunch boxes, first and foremost criteria is to make sure the food is mess free. When it comes to Konda's lunch box, she is fine with carrying sandwiches, rice dishes and parathas. However with the boys, it's always a tough task to decide. Most they would carry is either Lemon Rice or Parathas. 

Today's post was packed for Konda. I had been planning to make Herb Paneer. So finally got around making it. Then I had spread cheese cream on one side stuffed with Herb Paneer. It was very delicious and surely made a change from regular.

Grilled Herb Paneer Sandwich

Ingredients Needed:

For the Herb Paneer

Milk - 1/2 litre
Lemon juice - 2 tsp or as much as required
Pepper, crushed coarsely - 1 tsp
Roasted Cumin powder - 1 tsp
Salt -1/4 tsp
Coriander Leaves, finely chopped -1 tsp
Corn flour - 2 tsp

For the Sandwich

Bread Slices - 4 nos
Cheese Cream - 2 tsp
Butter / Ghee - 1 tsp
Herb Paneer - 2 slices

How to make the Sandwich

For the Herb Paneer

Bring the Milk to boil and add lemon juice. The cheese starts curdling and whey separates. Strain the cheese from the drain, collect it in a muslin cloth and squeeze out the water.

Transfer it a bowl, add the pepper, cumin, salt, corn flour and coriander leaves. Mix well and quickly pack again in the cloth and place under a heavy object to set the paneer.

Once done, store it in fridge or use right away.

For making the Sandwich

Butter both sides of the bread and spread one slice with cream cheese. On other side, place the sliced paneer.

Heat the grill and place the bread on hot pan, cover with the other slice and close tightly.

Heat till done.

Pack in air tight container.

I had to make it later than expected and pressed hard on a box and stored. Though it wasn't as strong as it would otherwise be, it was good to be stuffed in.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 34

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