Sandwiches are one of my favorite things to have literally any time of the day. I’ve had them for breakfast, lunch, as a snack and even dinner! I also love how versatile they are and I’ve made so many impromptu ones using whatever was in the fridge, and some of those experiments turned out crazy good. This sandwich recipe is totally deliberate (lol) – it is a spicy Indian take on the quintessential grilled cheese.
The soul of this sandwich lies in the sauce – Tandoori mayonnaise! Crisp bread, the smoky spicy Tandoori mayo, veggies lending a great bite and of course, my favorite ingredient – cheese! It doesn’t get any better – unless you’re looking to make it a tad more substantial – for which I’d recommend adding some thinly sliced pan-fried paneer. The flavors and textures come together in a really wholesome way and I’m sure you’re going to love it!
I recommend chopping the veggies really fine to get an even texture in each bite, and always always enjoy these while they’re right off the skillet and warm! You can enjoy them as a snack with some tea/coffee or as a side with some tomato soup. SO excited to be sharing this one with you and can’t wait to see your recreations! Send me a picture or tag @thedancingcookbook and #thedancingcookbook to share your yummy sandwiches with me. Bon appetit! 🙂
Tandoori Veggie Grilled Cheese
Level up your sandwich game with this delicious spicy Indian take on grilled cheese. Smoky, spicy tandoori mayonnaise with crunchy veggies and toasted paneer (for more protein) add a wonderful flavor punch to grilled cheese - a savory delight for your tastebuds - perfect as a snack or a meal!
Ingredients
- Sandwich Bread, 4 Slices
- 1/2 Red Onion, diced small
- 1/4 Green Bell Pepper, diced small
- 1/4 Red Bell Pepper, diced small
- 1-2 Tbsp Tandoori Mayonnaise
- 2 Cubes Amul/Sharp Cheddar Cheese, Shredded
- 1/4 Paneer Slab, thinly sliced (optional)
- 1-2 tsp Black Pepper, ground
- 1 tsp Butter/Oil, for toasting
Tandoori Mayonnaise
- 1/4 cup Mayonnaise
- 2 Tbsp Tandoori Masala
- 1-2 Tsp Tomato Ketchup
- 1 Tsp Kashmiri Red Chili Powder
- 1-2 Tsp Black Pepper, ground
- Squeeze of Lemon
- 1-2 Tsp Salt, to taste (optional)
- 1 Tsp Ginger Garlic Paste (optional)
Instructions
- In a bowl, all the ingredients for the Tandoori Mayonnaise and mix well. You can use an eggless mayonnaise, or even sour cream/greek yogurt instead of regular mayonnaise. Adjust seasonings to taste.
- Prep the veggies - chop the onions and peppers - evenly diced is best!
- If adding paneer, thinly slice the paneer and fry with very little/no oil on a non-stick skillet until tender and slightly brown on both sides.
- On each slice of bread, slather on the tandoori mayonnaise. For each sandwich, add the veggies, paneer and cheese on a slice, sprinkle on some pepper and chaat masala and close.
- Lightly butter both sides of the sandwich and toast on a skillet until the cheese melts and the bread is toasty brown.
- Slice in half and serve with ketchup or mint chutney. Enjoy hot!
Notes
- You can make a bigger batch of the tandoori mayonnaise and refrigerate upto a week. As mentioned in the recipe, regular mayonnaise can be replaced with eggless mayonnaise, sour cream or greek yogurt.
- Not a sandwich fan? Make a wrap with the same filling and add in extra veggies or a different protein. Chickpeas or roasted chicken would be amazing in here, with some greens!
- Additional seasonings I personally think would be amazing on here: oregano, smoked paprika and chili flakes!