How to make Paneer And Capsicum Footlong -
Footlong sandwich stuffed with spicy capsicum and paneer stuffing.
This recipe is from the book Paneer Book.
Main Ingredients : Cottage Cheese, Bell Pepper
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Paneer And Capsicum Footlong checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Cheesy Rolls Healthy Chiwda - SK Khazana Methi Khakhra Herb Crusted Fish-SK Khazana
Paneer And Capsicum Footlong Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Paneer And Capsicum Footlong Recipe
Cottage Cheese cut into 1 inch wide stirps 250 grams
Bell Pepper 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.
Nutrition Info
Calories : 1683 Kcal
Carbohydrates : 92.3 gm
Protein : 66.4 gm
Fat : 116.6 gm
Other : 0
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