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Main Ingredients | Cottage Cheese, Bell Pepper |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Paneer And Capsicum Footlong
- 250 grams Cottage Cheese cut into 1 inch wide stirps
- 1 small Bell Pepper
- 1 small Yellow capsicum
- 1 small Green capsicum
- 2 six inch Footlong loaf
- 2 tablespoons Olive oil
- 3 tablespoons Garlic,chopped
- to taste Salt
- 2 Jalapeno cut into thin strips
- 8-10 Black peppercorns crushed
- 2 tablespoons Butter
- 2 teaspoons English mustard paste
- 4 large Lettuce leaves
- 2 Cheese slice cut into triangles
- 6-8 Fresh basil leaves
Method
- 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.
- 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.
- 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.
- 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.
- 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 |
Carbohydrates | 92.3 |
Protein | 66.4 |
Fat | 116.6 |
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