Looking for a new way to enjoy paneer? Give the paneer bhurji sandwich a try! This protein-packed sandwich features a delicious filling made with Indian cottage cheese, veggies, spices, and herbs. It's quick and easy to make and can be enjoyed at any time of the day.
The versatile paneer bhurji filling can be used in many ways. You could try it as a topping for toast, a filling for a wrap, or even as a side dish. Feel free to experiment with the recipe to make it your own! While I used a sandwich press to make this particular recipe, it's just as easy to prepare it on the stovetop.
Why you will love this grilled paneer sandwich?
✅ Creating this paneer bread recipe is a breeze, and its taste is simply divine. What's more, you can tailor the recipe to your liking and preferences with ease.
✅ If you're searching for a vegetarian dish to wow your guests at parties, gatherings, or family dinners, this recipe is an excellent choice.
✅ And if you're looking for a kid-friendly meal for lunch boxes or picnics, you can't go wrong with these mouth-watering sandwiches. Pair them with some delectable eggless chocolate chip cookies for a satisfying lunchtime treat.
I have earlier shared how to make paneer bread roll-ups, which is an easy breakfast paneer recipe. Here is the recipe to make sandwiches using paneer cheese. Click here to check out my recipe to make paneer lasagna in Instant Pot.
Paneer: Crumbled paneer cheese is the main ingredient in the filling. You will need one cup or approximately 200 grams paneer for this recipe
Bread: In this recipe, I have used plain white bread. Brown bread also works well for this dish.
Onion and capsicum: Make sure they are chopped finely before using.
Ginger and garlic: They are both optional and can be skipped. Either finely chop or grate them. You can also replace it with ginger-garlic paste.
Tomato ketchup: This helps bind the filling and also adds a mild sweetness.
Spices: I use garam masala and red chilli powder. Adjust the quantities as per your preference.
Green chutney: An easy spread made using mint leaves, coriander leaves (cilantro), ginger, garlic, green chili, lemon/lime juice, and salt. You can also use store-bought cilantro chutney.
Cheese: I have used grated mozzarella cheese. However, you can replace it with any cheese of your choice.
Blend cilantro, mint, garlic, green chili, lime juice, and salt with a small amount of water to make the green chutney. Set aside. (steps 1 and 2).
Heat oil in a pan and add finely chopped onion, ginger, garlic, and capsicum. Saute for 2-3 minutes (steps 3 and 4). Add chili powder, garam masala, tomato ketchup, and salt. Mix well and saute for one minute (steps 5 and 6). Add the crumbled cottage cheese and mix well. Cook for 3-4 minutes (steps 7 and 8).
Increase the heat and let the excess moisture dry. Turn off the heat and add coriander leaves. Let the paneer stuffing cool down (steps 9 and 10).
Spread green chutney onto the bread. Take about 3-4 tablespoons of filling and spread it evenly (steps 11 and 12). Top it with some cheese. Cover with the second slice of bread (steps 13 and 14).
Carefully place the assembled sandwich on the sandwich press and add butter on top. Cover and cook until it is golden on both sides (steps 15 and 16).
The amount of filling in this recipe can be used to make four sandwiches. You can adjust the quantities as per your need.
This is great for meal prep too. The green chutney can be stored in the refrigerator for up to one week. Make the paneer filling for the sandwich ahead and store it in the refrigerator for up to 4 days.
I make an easy green chutney to use as a spread. However, you can replace it with store-bought mint chutney or any other spread of your choice.
Make sure you use very little water when grinding the green chutney. We want it to be slightly thick and spreadable.
I have used grated mozzarella cheese; however, you may replace it with cheddar or a mix of cheese. I highly recommend not skipping cheese as it will hold the filling together.
You may add any other vegetables like grated carrots, peas, or corn. Make sure they are cut into small bits or grated.
Use this paneer mixture as a filling for your pita bread. Top the paneer and cheese with some kachumber for a delicious pita. And check this recipe to make the perfect pan-roasted pita at home.
Also, try these delicious vegetarian tostadas made using a potato and black bean filling. Check out this easy and delicious buffalo ranch chicken melts recipe made in under 30 minutes.
More paneer recipes:
1. Easy paneer sabzi.
2. Palak paneer stir-fry.
4. Paneer pakora.
Check out this link to see more easy breakfast recipes.
I use white or whole wheat bread and they both work very well. You can also use multiseed bread; however, it may not roll up well.
This is great for meal prep too. The green chutney can be stored in the refrigerator for up to one week. Make the paneer filling ahead and store it in the refrigerator for up to 4 days.
Yes. Assemble the sandwich as per this recipe. Heat the tava and add a little butter. Place the sandwich and let it fry on medium heat. Brush the top slice of bread with butter and carefully flip it. Cook on both sides until the bread is golden and the cheese melts completely.
If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.
For the filling:
For the green chutney:
- ¼ cup coriander leaves (cilantro)
- ¼ cup mint leaves
- 2 cloves garlic
- ¼ inch ginger
- 1 green chili
- ½ lime
- Salt to taste
For the sandwich:
- 8 slices bread
- 2-3 tablespoon butter
- To make the green chutney, blend together coriander leaves, mint leaves, ginger, garlic, green chili, lime juice, and salt using very little water. Set it aside.
- Gather all the ingredients.
Making the sandwich filling
- Heat oil in a frying pan or kadhai.
- Once it heats, add onion, ginger, garlic, and capsicum. Saute for 2-3 minutes.
- Add chili powder, garam masala, tomato ketchup, and salt.
- Mix well and saute for one minute.
- Add the crumbled paneer and mix well.
- Cover and cook for 3-4 minutes.
- Increase the heat and let the excess moisture dry.
- Turn off the heat and add cilantro.
- Let the filling cool down
Making the sandwich
- Spread a small amount of mint chutney onto the bread.
- Take about 3-4 tablespoons of the filling and spread evenly on the bread
- Top with mozzarella cheese.
- Cover with the second slice of bread.
- Heat the sandwich press and add some butter
- Carefully place the assembled sandwich on the sandwich press and add butter on top.
- Cover and cook until it is golden on both sides.
- Cut and serve.
This recipe is insanely delicious omgggg!! Definitely making it again!
what an interesting recipe. it's like a ethnic grilled cheese!
What fantastic use of paneer! I can't wait to make this for my grand daughter, she will go crazy for it!
this will be a great snack to make!
Yum!! This looks so flavorful and delicious!
I love paneer!! I never thought about trying it in a sandwich before but what an amazing idea.
I've been meaning to try paneer for a long time, this is the sign I needed to buy some! What a great recipe Shilpa 🙂
this ooey gooey spicy cheese sammy is perfect
Cindy Mom the Lunch Lady says
This is such a delicious way to use paneer. It was so flavourful and paired wonderfully with our soup.
This is sooo yummy! The flavors are incredible together!