Sanjeev Kapoor

Home » Recipes » Paneer And Capsicum Footlong

Paneer And Capsicum Footlong Recipe

Footlong sandwich stuffed with spicy capsicum and paneer stuffing.

This recipe is from the book Paneer Book.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Paneer And Capsicum Footlong


  • 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
  • Black peppercorns crushed
  • Butter
    2 tablespoons
  • English mustard paste
    2 teaspoons
  • Lettuce leaves
    4 large
  • Cheese slice cut into triangles
  • Fresh basil leaves


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.

Rate Us :

Rated 3/5 based on 1 customer reviews

Related Video Recipes :