Timeline
0:00 – Intro, About Sandwich
0:47 – Paneer Prep
1:21 – Tandoori Greek Yogurt Mayo Prep
3:34 – Tzatziki Dip Prep
5:27 – Paneer Veggie Stir Fry
7:38 – Why this bread?
8:10 – Assemble Sandwich
8:50 – Toast Sandwich
9:09 – Serve and Enjoy
9:15 – End
Here’s the detailed ingredient list and recipe for the Paneer Shawarma Twist Sandwich:
Ingredient List:
* Paneer: 1 block, cut into cubes, soaked in warm water if cold
* For Tandoori Greek Yogurt Mayo:
* Greek Yogurt: 2 tbsp
* Vegan Mayo: 2 tsp
* Vinegar: 1/4 tsp
* Tahini: 1 tsp
* Salt: to taste
* Black Pepper: to taste
* Chili Powder: to taste
* Garam Masala: to taste
* Lime Juice: from 1/2 lime
* Mixed Bell Peppers: 1/4 cup, diced
* Onions: 1/4 cup, diced (red or white)
* For Tzatziki Dip:
* Greek Yogurt: 2 tbsp
* Grated Cucumber: 2 tsp
* Chopped Dill: to taste
* Salt: to taste
* Black Pepper: to taste
* Garlic: 1 clove, finely minced
* Lime Juice: 1 tsp
* Seasoning for Paneer and Veggies:
* Olive Oil: as needed
* Salt: to taste
* Black Pepper: to taste
* Cumin: to taste
* Garlic Powder: to taste
* Garam Masala Powder: to taste
* Chili Powder: to taste
* Kasuri Methi (Dried Fenugreek Leaves): to taste
* For the Sandwich:
* Whole Wheat Sourdough Bread: 2 slices
* Roasted Red Pepper Hummus: 1 tbsp
* Cheddar Cheese: 1/2 slice (optional)
Recipe:
1. Prepare Tandoori Greek Yogurt Mayo:
* In a small bowl, combine 2 tbsp Greek yogurt, 2 tsp vegan mayo, 1/4 tsp vinegar, 1 tsp tahini, salt, pepper, chili powder, garam masala, and juice from 1/2 lime.
* Mix all ingredients until well blended. Set aside.
2. Prepare Tzatziki Dip:
* In another bowl, mix 2 tbsp Greek yogurt, 2 tsp grated cucumber, chopped dill, salt, pepper, 1 clove of finely minced garlic, and 1 tsp lime juice.
* Stir to combine and set aside.
3. Stir-Fry Paneer and Veggies:
* Heat olive oil in a skillet over medium heat.
* Add diced bell peppers and onions. Sauté until slightly softened.
* Season the paneer cubes with salt, pepper, cumin, garlic powder, garam masala, chili powder, and kasuri methi.
* Add the seasoned paneer to the skillet and stir-fry until golden brown. Set aside.
4. Assemble the Sandwich:
* Spread 1 tbsp of roasted red pepper hummus evenly on both slices of sourdough bread.
* Generously apply the tandoori Greek yogurt mayo on both sides of the bread.
* Place 1/2 slice of cheddar cheese on one slice of bread (if using).
* Layer the stir-fried paneer and veggies on top of the cheese.
* Close the sandwich with the other slice of bread, mayo side down.
5. Toast the Sandwich:
* Heat a non-stick skillet over medium heat.
* Place the sandwich in the skillet and toast until the bread is crisp and the cheese has melted, flipping once to ensure even toasting.
6. Serve:
* Cut the sandwich in half and serve with the tzatziki dip on the side.
This recipe creates a flavorful and nutritious sandwich that combines the aromatic spices of India with the creamy textures of Mediterranean dips, perfect for a hearty breakfast or meal or a substantial snack.
Music: Epidemic Sound
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