Lunchbox spl Sandwich

By Ranveer Brar · 90 min

Ingredients

Instructions

1. Make the marinade: in a bowl, mix the hung curd, red chilli powder, garam masala, roasted cumin powder, mayonnaise and oil. Add salt, roasted gram flour, dried fenugreek leaves and ginger garlic paste, and mix into a smooth, lump-free marinade.
2. Marinate the paneer slabs and the chicken separately in the marinade and set aside.
3. Make the vegetable mix: combine the cabbage, green chillies, salt, vinegar and carrot, and leave until the vegetables release their moisture.
4. Squeeze out the extra moisture, then mix in the mayonnaise, chopped mint, grated cheese and ginger.
5. Sear the paneer in a hot pan with oil for 4–5 minutes until cooked. Then sear the chicken in the same pan with oil for 5–6 minutes per side, and finish cooking on the other side briefly.
6. Chop the paneer tikka and mix with salad and the leftover oil for the paneer filling. Chop the chicken tikka and mix with salad for the chicken filling.
7. Trim the edges of the brown bread, spread softened butter and mayonnaise, add the paneer filling and crushed black peppercorns, and cover with a second slice. Repeat with white bread, butter, chicken filling and pepper for the chicken sandwich.
8. Serve warm with french fries and tomato ketchup.

Summarized from Ranveer Brar's video. Watch it for the details.

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