Grilled cheese sandwich packed with paneer (Indian cottage cheese) and sweet corn.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 2
  • Category: Breakfast
  • Cuisine: Kitchen notes

Ingredients

  • 1 cup paneer (grated)
  • ½ cup sweet corn [i used frozen]
  • 1 onion (small or ¼th of a big onion)
  • 1 garlic clove (big)
  • 1 teaspoon kasuri methi [dried fenugreek leaves] (crushed)
  • ⅛ th teaspoon red chili powder or to taste
  • ¾ tablespoon oil
  • 2-3 tablespoons of butter (salted)
  • 1 tablespoon coriander leaves (chopped)
  • 4 bread slices (of your choice)
  • 2 cheese slices (of your choice)

Method

  1. Heat 3/4 tablespoon oil in a pan on medium heat. Once hot add finely chopped onion and garlic.
  2. Cook for around 2 minutes till raw smell goes away.
  3. Add grated paneer, corn, kasuri methi, red chilli powder, salt, pepper and give a good mix. Cook on medium heat for 2 minutes and then remove the pan from heat. Set aside.
  4. In a small bowl, melt 1.5 tablespoons of butter. Add finely chopped coriander leaves to the butter and mix.
  5. Take your bread slices and apply butter-coriander mixture on two of them. If remaining, you can apply on the other two slices as well.
  6. Arrange the paneer-corn mixture over the buttered bread slices. The stuffing should be on the higher side so make a thick layer.
  7. Place cheese slices over the paneer-corn mixture and close the sandwich with the other 2 slices of bread.
  8. Melt 1/2-1 tablespoon of butter on a grill pan on medium heat. Once hot place the sandwich on the grill pan.
  9. Grill till sandwich is golden brown in color from both sides and has nice grill lines.
  10. Cut the sandwich into shape of your choice and serve with tomato ketchup.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.