Paneer Corn Sandwich Recipe – Easy Indian Grilled Cheese Toast

Last Updated on 4 months by Neha Deshmukh

Paneer Corn Sandwich Recipe – Easy Indian Grilled Cheese Toast

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, comforting, and utterly delicious snacks. This Paneer Corn Sandwich is exactly that. I first made this when I was craving something warm and cheesy, and didn’t want to spend hours in the kitchen. It’s become a family favorite ever since – perfect for a speedy breakfast, a satisfying lunch, or even a late-night treat! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any grilled cheese. It’s a delightful fusion of Indian flavors with a classic comfort food. The soft, crumbly paneer combined with the sweetness of corn, a hint of spice, and the fragrant kasuri methi… honestly, it’s a flavor explosion in every bite! Plus, it’s super easy to make, even if you’re a beginner in the kitchen.

Ingredients

Here’s what you’ll need to whip up these amazing sandwiches:

• 1 cup grated paneer (about 200g)
• ½ cup sweet corn (thawed if frozen) (about 80g)
• 1 small onion, finely chopped
• 1 large garlic clove, minced
• 1 teaspoon crushed kasuri methi
• ½ – ¾ teaspoon red chili powder (adjust to your spice preference)
• 2 tablespoons cooking oil
• 2-3 tablespoons salted butter
• 1 tablespoon fresh coriander leaves, chopped
• 4 bread slices
• 2 cheese slices

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Paneer: Choosing the Right Type & Grating Tips

Paneer is an Indian cheese, and you want a firm, but not rubbery, variety. If it’s too soft, it’ll fall apart when you’re mixing it. Grating it yourself is best – it gives you a lovely texture. You can use a box grater or a food processor.

Sweet Corn: Fresh vs. Frozen – What’s Best?

Frozen corn works perfectly well and is super convenient! Just make sure it’s thawed before you use it. If you happen to have fresh corn on the cob, even better! About one ear of corn will give you ½ cup of kernels.

Kasuri Methi: The Secret to Authentic Indian Flavor

Kasuri methi (dried fenugreek leaves) adds a unique, slightly bitter, and incredibly fragrant flavor. Don’t skip it if you can help it! You can find it at most Indian grocery stores. Crush it between your palms before adding it to release its aroma.

Red Chili Powder: Adjusting the Spice Level

I like a little kick, but feel free to adjust the amount of red chili powder to your liking. Start with ½ teaspoon and add more if you’re feeling brave! Kashmiri chili powder will give you a vibrant color with milder heat.

Bread: Selecting the Best Bread for Grilling

A slightly thicker-cut bread holds up best to grilling and all that delicious filling. White bread, whole wheat, or even a multigrain bread will work beautifully.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Sauté the aromatics: Heat the oil in a pan over medium heat. Add the chopped onion and minced garlic and sauté until they turn translucent – about 2 minutes.
2. Build the filling: Now, add the grated paneer, sweet corn, crushed kasuri methi, red chili powder, salt, and pepper to the pan. Cook for another 2 minutes, stirring gently, until everything is well combined and heated through. Remove from the heat and set aside.
3. Butter it up: While the filling is still warm, melt the butter in a small bowl. Mix in the chopped coriander leaves. This is going to be our flavorful spread!
4. Assemble the sandwiches: Spread the butter-coriander mixture generously on two slices of bread. Layer the paneer-corn filling on top of the buttered bread.
5. Cheese please!: Place a cheese slice on top of the filling, then cover with the remaining bread slices.
6. Grill to golden perfection: Butter the outside of the sandwiches lightly. Grill them in a pan over medium heat for 3-4 minutes per side, or until they’re golden brown and the cheese is melted and gooey. You want those lovely grill marks!
7. Serve immediately: Slice the sandwiches diagonally and serve them up right away with your favorite tomato ketchup.

Expert Tips

• Don’t overcrowd the pan: Grill the sandwiches one or two at a time to ensure even cooking.
• Low and slow: Grilling over medium heat prevents the bread from burning before the cheese melts.
• Press gently: Use a spatula to gently press down on the sandwiches while grilling – this helps them cook evenly and get nice and crispy.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Paneer Corn Sandwich: My friend, Priya, is vegan and loves this with a vegan paneer substitute and vegan cheese. It’s just as delicious!
• Gluten-Free Paneer Corn Sandwich: Simply use your favorite gluten-free bread.
• Spice Level Adjustment: Mild to Spicy: As mentioned before, adjust the red chili powder to your preference. A pinch of cayenne pepper can also add a nice kick.
• Festival Adaptations: A Quick Breakfast or Snack: These are perfect for Janmashtami or any festive occasion when you want something quick and satisfying.

Serving Suggestions

These sandwiches are fantastic on their own, but here are a few ideas to complete the meal:

• A side of fresh fruit salad
• A bowl of creamy tomato soup
• A simple green salad with a light vinaigrette

Storage Instructions

These are best enjoyed fresh, but you can store leftover filling in an airtight container in the refrigerator for up to 2 days. Reheat before assembling the sandwiches.

FAQs

Let’s answer some common questions!

What type of paneer works best for this sandwich?
A firm, but not rubbery, paneer is ideal. You want it to hold its shape while still being soft and crumbly.

Can I make the paneer-corn filling ahead of time?
Absolutely! You can make the filling a day in advance and store it in the refrigerator. Just give it a quick reheat before assembling the sandwiches.

Is it possible to bake these sandwiches instead of grilling?
Yes, you can! Preheat your oven to 180°C (350°F). Assemble the sandwiches and bake for 10-12 minutes, or until golden brown and the cheese is melted.

What can I substitute for kasuri methi if I don’t have it?
While kasuri methi is unique, you can try a pinch of dried oregano or Italian seasoning as a substitute. It won’t be quite the same, but it will add some flavor.

How can I prevent the bread from getting soggy?
Butter the bread generously – this creates a barrier against the moisture from the filling. Also, don’t let the filling sit on the bread for too long before grilling.

Enjoy! I hope you love this Paneer Corn Sandwich as much as my family does. Let me know in the comments how it turns out for you!