Grilled Sub Sandwich Recipe with Paneer & Roasted Vegetables
Description:
The Grilled Sub Sandwich with Paneer and Roasted Vegetables is a wholesome, healthy, and light meal that is perfect for breakfast, packed lunches, or even a weeknight dinner. This recipe features the grilling of paneer (homemade cottage cheese) and vegetables, which can be done in advance and stored in the refrigerator for a couple of days. Serve this sandwich hot or cold, flavored with a tangy mustard sauce, for a protein-packed meal that’s both satisfying and delicious.
Cuisine: Continental
Course: Dinner
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Baguette | 2 |
| Paneer (Homemade Cottage Cheese) | 150 grams (cut into 1-inch thick slices) |
| Red Bell Pepper (Capsicum) | 1 (thinly sliced) |
| Yellow Zucchini | 1 (thinly sliced) |
| Garlic | 2 cloves (grated) |
| Red Chilli Flakes | 1 teaspoon |
| Dried Oregano | 1/2 teaspoon |
| Dried Thyme Leaves | 1/2 teaspoon |
| Dried Rosemary | 1/2 teaspoon |
| Lemon Juice | Juice of 1 lemon |
| Extra Virgin Olive Oil | 1 tablespoon |
| Salt and Pepper | To taste |
| English Mustard Sauce | As required |
| Iceberg Lettuce | 3/4 cup (roughly torn) |
| Butter (Salted) | 1 teaspoon |
| Cheese | 2 slices |
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Instructions:
-
Prepare the Marinade:
Start by making the marinade for the paneer and vegetables. In a large mixing bowl, combine the finely grated garlic, dried oregano, dried thyme, dried rosemary, red chili flakes, lemon juice, 1 tablespoon of olive oil, salt, and pepper. Mix thoroughly to combine all the ingredients well. -
Roast the Vegetables:
Heat a teaspoon of olive oil in a heavy-bottomed pan or wok over medium heat. Add the thinly sliced red bell pepper and zucchini, sprinkling with a pinch of salt. Roast the vegetables until they are lightly softened, but still crisp. Once done, turn off the heat and set them aside. -
Marinate the Paneer and Vegetables:
Add the roasted vegetables and paneer slices to the marinade. Gently toss everything together to ensure the marinade coats all the ingredients evenly. Cover the bowl and let it sit for about 5 minutes to allow the flavors to meld together. -
Grill the Paneer:
Preheat a grill pan (preferably a cast iron grill pan) and brush it lightly with olive oil. Place the marinated paneer slices on the grill pan and cook on high heat for about 2 minutes on each side, until they develop beautiful grill marks. Once grilled, remove the paneer from the pan and set it aside in a bowl. -
Toast the Baguette:
Slice the baguette horizontally and apply butter on both halves. Toast the bread on the same grill pan until the edges are golden brown and slightly crisp. -
Assemble the Sandwich:
Once the bread is toasted, place the bottom half of the baguette on a flat surface. Start by layering a slice of cheese, followed by a generous handful of iceberg lettuce. Next, add the grilled vegetables and paneer slices on top. Drizzle a dollop of mustard sauce over the top, and add the remaining marinade from the bowl for extra flavor. -
Final Touch:
Place the top half of the baguette on the sandwich and press gently to secure the layers. -
Serve:
Serve the Grilled Sub Sandwich with Paneer and Roasted Vegetables immediately, alongside a refreshing Zucchini Salad with Thai Hot Chili Dressing and a delicious Apple Almond Date Smoothie for a perfect weekend brunch!
Enjoy this nutritious and satisfying sandwich that brings together fresh vegetables, creamy paneer, and vibrant flavors! Whether enjoyed hot or cold, this Grilled Sub Sandwich is sure to become a favorite for any meal of the day.
