Paneer And Capsicum Footlong Recipe - Footlong sandwich stuffed with spicy capsicum and paneer stuffing.

This recipe is from the book Paneer Book.

Main Ingredients : Paneer (cottage cheese)(पनीर), Red capsicum (लाल शिमला मिर्च )

Cuisine : Fusion

Course : Snack

Paneer And Capsicum Footlong

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Paneer And Capsicum Footlong checkout Paneer Frankie , Til Paneer , Paneer Sandwich , Paneer Popcorn With Lehsun Ki Chutney . You can also find more Snack recipes like Chuara Matar, Greek Roll, Grilled Vegetable And Cheese Sandwich, Traditional Potato Bonda. Or try out these recipes from Fusion Cuisine like Matar Paneer Burger, Palak Pakoda Chaat In Chinese Style, Masala Roti, Sans Rival.

Paneer And Capsicum Footlong Recipe - How to make Paneer And Capsicum Footlong

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Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Paneer (cottage cheese) cut into 1 inch wide stirps250 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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