How to Make a Delicious Green Pea and Paneer Sandwich
- 8 bread slices, whole wheat or any other sandwich bread
- 3/4 cup paneer, grated
- 1/2 cup tomato, finely chopped
- 1/2 cup peas, fresh or frozen or soaked dry peas
- 1/2 cup spring onion greens, finely chopped
- 2 cloves garlic
- 1/2 inch ginger
- 2 green chili
- 1/4 cup coriander/cilantro
- salt, to taste
- butter, for greasing
- Grind ginger, garlic, peas, coriander, and green chili to make a coarse paste.
- Trim the edges of the bread slices (optional step).
- In a bowl, add grated paneer, chopped tomato, prepared paste, chopped spring onion greens, and salt. Mix well. This is the stuffing for the sandwich.
- Take a slice of bread. Evenly spread 2 teaspoons of the stuffing on one side of the bread. Let the stuffing be thick. Place another slice of bread on the top. Press gently, so that the slices bond together.
- Grease a pan with butter and heat it. Place the sandwich on it. Cook over medium heat until the bottom becomes crispy and slightly brown. Apply butter to the pan. Flip the sandwich upside down. Gently press it with a spatula to make the other side crispy and brown.
- When it's ready, transfer it to a plate. Cut it in half diagonally. Similarly, make all the sandwiches.
- Serve hot green pea and paneer sandwiches to children when they come back from school. They may like to eat it with tomato sauce. Elders can enjoy eating it with a cup of hot coffee.
1. This sandwich, like any sandwich, can be made in a toast maker or sandwich maker. I prepared it in a pan.
2. You can prepare the ingredients ahead of time, up to a few hours in advance. However, the sandwich should be served hot only.
|Serving size: 1|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 1 g||5%|
|Carbohydrates 22 g||7%|
|Sugar 6 g|
|Fiber 3 g||12%|
|Protein 9 g||18%|
|Cholesterol 1 mg|
|Sodium 26 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|