Café-Style Pesto Paneer Sandwich
Equipment
Ingredients
Pesto
basil leaves (fresh)
2 cup
walnuts (whole)
8 piece
garlic cloves (peeled)
4 piece
olive oil (liquid)
1 tbsp
salt
0.5 tsp
Paneer Marinate
paneer slices (thick)
2 piece
olive oil (liquid)
1 tsp
salt
0.25 tsp
red chili powder (ground)
0.5 tsp
turmeric (ground)
0.25 tsp
roasted cumin powder (ground)
0.5 tsp
Filling
mushrooms (sliced)
1 cup
goat cheese (crumbled)
60 g
sun-dried tomatoes (drained)
30 g
sourdough bread slices (sliced)
4 piece
Instructions
Make the pesto
Blend basil, walnuts, garlic, olive oil, and salt to a coarse paste.
Marinate the paneer
Coat paneer slices with oil, salt, chili powder, turmeric, and cumin. Let rest 15 minutes.
Sauté mushrooms
Cook sliced mushrooms in a pan until golden.
Grill paneer
Grill marinated paneer until lightly charred on both sides.
Assemble sandwich
Spread pesto on sourdough, layer mushrooms, goat cheese, sun-dried tomatoes, and paneer.
Toast sandwich
Toast assembled sandwich on a pan until golden on both sides.
Original recipe
Storage
Best eaten fresh. Reheat only if necessary to avoid sogginess.
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