Toasted Paneer Sandwiches Recipe
Ingredients
| Bread slices | 4 | |
| Cottage cheese | 100 Gram | |
| 1 Boiled potato cut into thin slices | ||
| Cabbage leaves | 2 | |
| 1 Firm tomato cut into slices | ||
| 1/2 Cucumber cut into slices | ||
| Vinegar | 1 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| 1/2 Tsp salt salted butter enough for 4 slices | ||
Directions
1. Pickle cucumber by dipping in vinegar to which 1 tbsp water, salt and sugar has been added.
2. Keep on fire for 1/2 minute.
3. Dip cabbage leaves in salted boiling water. Remove immediately, wipe dry.
4. Heat tbsp butter in a non-stick pan. Toss potatoes and paneer slices in it.
5. Toast slices.
6. Butter one toast. Keep a cabbage leaf to cover the toast.
7. Cover with paneer slices. Sprinkle salt and pepper.
8. Top the paneer with potato slices and then tomato slices.
9. Top it with pickled cucumber. Sprinkle salt and pepper.
10. Place a buttered toast and press gently.
11. Pass a very tiny piece of tomato and capsicum through two tooth picks to make them look pretty.
12. Cut the sandwich into two, pass the tooth picks to hold the sandwiches together.
2. Keep on fire for 1/2 minute.
3. Dip cabbage leaves in salted boiling water. Remove immediately, wipe dry.
4. Heat tbsp butter in a non-stick pan. Toss potatoes and paneer slices in it.
5. Toast slices.
6. Butter one toast. Keep a cabbage leaf to cover the toast.
7. Cover with paneer slices. Sprinkle salt and pepper.
8. Top the paneer with potato slices and then tomato slices.
9. Top it with pickled cucumber. Sprinkle salt and pepper.
10. Place a buttered toast and press gently.
11. Pass a very tiny piece of tomato and capsicum through two tooth picks to make them look pretty.
12. Cut the sandwich into two, pass the tooth picks to hold the sandwiches together.
Chef
