Grilled Sub Sandwich Recipe With Paneer & Roasted Vegetables
Grilled Sub Sandwich With Paneer & Roasted Vegetables, a simple to make and tasty Sandwich which is filled with the goodness of vegetables and protein from Paneer. Serve this for breakfast or pack it in your kids lunch box.
The Grilled Sub Sandwich With Paneer & Roasted Vegetables is wholesome healthy light meal that can be enjoyed for breakfast, packed lunch or even as a weeknight dinner. The grilling of paneer and vegetables can be done ahead and stored in the refrigerator for a couple of days. Serve this sandwich either hot or cold flavored with a pungent mustard sauce to get your wholesome protein packed meal.
Serve Grilled Sub Sandwich With Paneer & Roasted Vegetables along with Zucchini Salad Recipe With Thai Hot Chili Dressing and a delicious Apple Almond Date Smoothie for your weekend Brunch.
If you like this recipe, you can also try other Sandwich Recipes such as:
10 M
20 M
30 M
2 Servings
Ingredients
- 2 Baguette
- 150 grams Paneer (Homemade Cottage Cheese) , cut in 1 inch size thickness
- 1 Red Bell pepper (Capsicum) , thinly sliced
- 1 Yellow Zucchini , thinly sliced
- 2 cloves Garlic , grated
- 1 teaspoon Red Chilli flakes
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Dried Thyme Leaves
- 1/2 teaspoon Rosemary , dried
- Lemon juice , of 1 lemon
- 1 tablespoon Extra Virgin Olive Oil
- Salt and Pepper , to taste
- English Mustard Sauce , as required
- 3/4 cup Iceberg lettuce , roughly torn
- 1 teaspoon Butter (Salted)
- 2 Cheese , slices
How to make Grilled Sub Sandwich Recipe With Paneer & Roasted Vegetables
To begin making the Grilled Sub Sandwich Recipes With Paneer & Roasted Vegetables, first let’s make the marinade.
In a clean large mixing bowl, add finely chopped garlic, dried oregano, dried thyme, dried rosemary, red chilli flakes, lemon juice, 1 tablespoon olive oil, salt and pepper. Mix them all well.
Next we will roast the vegetables. Heat a teaspoon of oil in a heavy bottomed pan or a wok, add the sliced vegetable, sprinkle some salt and roast them until lightly softened. Turn off the heat.
Add paneer slices and roasted veggies to the marinade and gently toss them well, cover and keep it aside for 5 minutes.
Next, heat and grease the grill pan (if using cast iron grill pan, brush it with little olive oil).
Place the marinated paneer slices on the grill pan and grill it on high heat for 2 minutes on each side. Take out the grilled paneer from the pan and keep it aside in a bowl.
The next step is to assemble the Sub Sandwich with Paneer & Roasted Vegetables.
Next, slice the submarine bread horizontally. Apply butter on both the halves of the bread. Toast both the halves of the bread on same grill pan until slightly golden brown and crisp. Once the bread is toasted, remove from the heat.
Place the toasted bread on a flat surface. Place a cheese slice on lower half of the bread and make an even layer of iceberg lettuce. Place the grilled vegetables and the grilled paneer pieces on the top.
Top it with dollops of mustard sauce and the remaining marinade from the bowl. Cover the sandwich with the other half of the bread and serve.
Serve Grilled Sub Sandwich With Paneer & Roasted Vegetables along with Zucchini Salad Recipe With Thai Hot Chili Dressing and a delicious Apple Almond Date Smoothie for your weekend Brunch.
