Schezwan Paneer Sandwich Recipe – Easy Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Schezwan Paneer Sandwich Recipe – Easy Indian Street Food

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, tasty snacks. And let me tell you, this Schezwan Paneer Sandwich is a total winner. It’s a little bit spicy, a little bit cheesy, and packed with veggies – basically, happiness between two slices of bread! I first made this when my niece came over, and it was an instant hit. It’s become a regular in our house ever since.

Why You’ll Love This Recipe

This sandwich is seriously easy to whip up, taking only about 15 minutes from start to finish. It’s perfect for a quick lunch, an after-school snack, or even a light dinner. Plus, it’s a fantastic way to use up leftover veggies. And who doesn’t love a good dose of Schezwan flavor? It’s that perfect blend of spicy, tangy, and savory that just makes everything better.

Ingredients

Here’s what you’ll need to make these amazing Schezwan Paneer Sandwiches:

• 2 tbsp chopped carrot
• 2 tbsp sweet corn
• 2 tbsp chopped capsicum (bell pepper)
• 2 tbsp chopped tomato
• 2 tbsp paneer (Indian cheese), crumbled or diced
• 2 tbsp boiled potato, diced
• 1 tsp Schezwan chutney
• Salt to taste (about ¼ – ½ tsp)
• Mixed herbs to taste (about ½ tsp)
• 3 tbsp grated cheese (cheddar, mozzarella, or a blend)
• Bread slices (4-6, depending on size)
• Butter, for toasting

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Schezwan Chutney: You can use store-bought Schezwan chutney for convenience, but homemade is so much better! It’s surprisingly easy to make, and you can adjust the spice level to your liking. I’ll link my favorite recipe at the end of the FAQs.
• Paneer Type: Fresh paneer is always best – it has a lovely soft texture. But frozen paneer works just fine too, just make sure to thaw it completely and gently squeeze out any excess water.
• Bread Choices: White bread is classic, but don’t be afraid to experiment! Brown bread or multigrain bread add a nice nutty flavor and a bit more fiber. I sometimes use milk bread for an extra soft sandwich.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, combine the chopped carrots, sweet corn, capsicum, tomato, paneer, and boiled potato. This is where all the goodness starts!
2. Now, add the Schezwan chutney, salt, and mixed herbs to the veggie mixture. Give it a good mix – you want everything nicely coated.
3. Butter two bread slices on one side. Then, spread a little Schezwan chutney on the unbuttered side of each slice. A little extra spice never hurt anyone!
4. Place cheese slices on one slice of bread, then top with the vegetable stuffing. Cover with the other slice of bread, butter-side up.
5. Time to toast! Heat a tawa (flat griddle) or frying pan over medium heat. Add a little butter to the tawa. Place the sandwich on the hot tawa and toast until golden brown and crispy on both sides.
6. Once toasted, spread a little more Schezwan sauce on top, add a sprinkle of cheese, herbs, and a pinch of chili flakes. Cover the sandwich with a lid or a pan for a minute or so until the cheese melts.
7. Serve hot and enjoy! Seriously, this is the best part.

Expert Tips

• Don’t overcrowd the pan when toasting the sandwiches. It’s better to cook them in batches to ensure they get nice and crispy.
• For extra flavor, you can add a sprinkle of chaat masala to the vegetable filling.
• If you don’t have a tawa, a regular frying pan works just as well.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the paneer for tofu, use vegan cheese, and use vegan butter. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread.
• Spice Level: Adjust the amount of Schezwan chutney to control the spice level. Start with less and add more to taste. My family prefers a milder version, so I usually use a little less chutney.
• Festival Adaptation: This makes a fantastic quick snack for festivals like Janmashtami or Navratri when you want something flavorful but not too heavy.

Serving Suggestions

These Schezwan Paneer Sandwiches are delicious on their own, but they also pair well with:

• A side of mint chutney or tamarind chutney
• A simple salad
• A glass of cold milk or lassi

Storage Instructions

Leftovers? Not likely! But if you do have any, you can store them in an airtight container in the refrigerator for up to a day. Reheat in a pan or toaster oven to restore the crispiness.

FAQs

Can I prepare the vegetable stuffing in advance?

Absolutely! You can chop the veggies and mix them with the Schezwan chutney and herbs a few hours ahead of time. Store it in the fridge until you’re ready to assemble the sandwiches.

What type of cheese works best in this sandwich?

Cheddar, mozzarella, or a blend of both are all great choices. You can also use processed cheese slices for a classic sandwich feel.

How can I make Schezwan chutney at home?

[Link to your Schezwan chutney recipe here!]

Can I add other vegetables to the filling?

Definitely! Feel free to add finely chopped onions, cabbage, or even peas.

Is this sandwich suitable for kids? How can I adjust the spice level?

Yes, it can be! Just use a very small amount of Schezwan chutney or omit it altogether. You can also add a little bit of sugar to balance the flavors.