Ambala Paneer Sandwich

About Ambala Paneer Sandwich

Ingredients

• Bread slices 8
• Cottage cheese (paneer) 100 gms
• Salt to taste
• Butter as required
• Mint chutney 4 tbsps
• Cheese slices 4
• Chaat masala 2 tsps
• Red chilli powder 2 tsps
• Ginger, chopped 1 tsp
• Green chillies, chopped 1 tsp
• Lettuce leaves a few

How to Make Ambala Paneer Sandwich (Stepwise Photos)

Method

1. Slice the cottage cheese into 4 thin slices and place on a plate. Sprinkle some salt over them and set aside for a few minutes.
2. Butter each bread slice and spread ½ tbsp mint chutney on each of them.
3. Place a cheese slice and a cottage slice on 4 slices. Sprinkle some chaat masala, red chilli powder, ginger and green chillies on top of cottage cheese slice. Top each sandwich with one of the remaining bread slices.
4. Spread some butter on top side of the sandwiches.
5. Heat a non-stick grill pan, brush some butter on it, place the sandwiches, 2 at a time, and grill on low heat, turning sides, till both sides are evenly golden.
6. To make the salad, chop some lettuce leave and put into a bowl. Add some mint chutney and toss well.
7. Serve the sandwich along with the salad.

Additional Tips and Tricks

1. Serving Suggestion : Besides the accompanying salad, you can serve Ambala Paneer Sandwich with tomato ketchup and mint chutney. One can even have tea/coffe, juice or a smoothie along with the Ambala Paneer Sandwich.

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps