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Paneer And Capsicum Footlong

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Footlong sandwich stuffed with spicy capsicum and paneer stuffing.

This recipe is from the book Paneer Book.

Preparation Time : 26-30 minutes

Cooking time : 11-15 minutes

Servings : 4

Paneer And Capsicum Footlong

Main Ingredients

Paneer (cottage cheese), Red capsicum

Cuisine

Fusion

Course

Snack

Level Of Cooking

Medium

Ingredients

  • Paneer (cottage cheese) cut into 1 inch wide stirps
    250 grams
  • Red capsicum
    1 small
  • Yellow capsicum
    1 small
  • Green capsicum
    1 small
  • Footlong loaf
    2 six inch
  • Olive oil
    2 tablespoons
  • Garlic,chopped
    3 tablespoons
  • Salt
    to taste
  • Jalapeno cut into thin strips
    2
  • Black peppercorns crushed
    8-10
  • Butter
    2 tablespoons
  • English mustard paste
    2 teaspoons
  • Lettuce leaves
    4 large
  • Cheese slice cut into triangles
    2
  • Fresh basil leaves
    6-8

Method

Step 1


Rub a little olive oil over the capsicums. Thread them onto a skewer or pierce with a fork and roast them, one by one, over a moderately hot open flame till charred. Plunge the roasted capsicums into cold water immediately.

Step 2


Peel, remove seeds and cut into thin strips. Heat two tablespoons of olive oil in a pan; add garlic and sauté for half a minute. Add paneer strips, roasted capsicum strips, salt, jalapeño chillies and crushed peppercorns; cook for two minutes tossing and stirring continuously. Transfer to a plate and set aside to cool.

Step 3


To put together the footlong, place one six inch footlong on a board and slice it in half with a serrated knife. Butter one half of the loaf and spread English mustard on the other half.

Step 4


Place two lettuce leaves on the buttered side, topped with two cheese triangles, followed by a generous portion of the paneer and capsicum mixture. Sprinkle with roughly torn basil leaves.

Step 5


Cover with the second half of the loaf. Wrap the sandwich in aluminium foil or a paper napkin and serve immediately.

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