Spicy Paneer Mexicana Sandwich

We've been wanting to post some sandwich recipes for a long time now. We truly are big sandwich-fans, but then who isn't. And the beauty of sandwiches is that there is no limit to the level of customization that can be done. There are no boundaries and no protocols - just pick a type of bread, a type of sauce, cheese/no-cheese, patties, veggies - experiment to no end!

For our first recipe we wanted to do something slightly spicy - and of course immediately thought of Mexican. Instead of using the obvious salsa as a sauce, we made a bed of mexican-style red beans as the base and topped it with veggies and paneer. Here we go...

Ingredients

Ciabatta bread / Sub - 1 OR any bread you like
Red kidney beans (rajma) - 1/4 cup boiled
Sweet Corn - 1/4 cup, boiled
Carrots - 1, finely chopped
Onions - 1, finely chopped
French beans - 5-6, finely chopped
Jalapenos - 6-7, cut in halves
Paneer - 100gm, cut in cubes
Cilantro - 1 bunch, finely chopped
Cumin powder - 1 + 1/2 tsp
Smoked paprika - 1 tsp (optional)
Brown sugar - 1/2 tsp
Tomato purée - 4 Tbsp
Oregano
Salt and Pepper

Method

1. Make the mexican beans. Heat oil in a pan and add 2 Tbsp tomato purée  Add the boiled red kidney beans and let it cook for 5-10 minutes on low-medium heat. Add 1/2 tsp cumin powder, salt and pepper, sugar, and paprika. Let it completely dry

2. Sauté all the finely chopped vegetables and corn in a pan with a hint of oil

3. Add 2 Tbsp tomato puree, 1 tsp oregano, 1 tsp cumin powder, salt and pepper. Add the paneer cubes and let it completely dry

4. Arrange the sandwich. Toast the bread halves in an oven for about 5 minutes

5. Add the cooked red beans and top with cilantro

6. Add the cooked vegetables and paneer. Top with jalapeno halves

And it's done! Enjoy the subtly spicy Mexican sandwich.