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), Red capsicum

Cuisine : Fusion

Course : Snack

Paneer And Capsicum Footlong

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


Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • 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


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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