Vibrant and flavorful Indian Fusion Vegetarian Paneer Banh Mi recipe that is the best of both worlds! This innovative twist on the classic Vietnamese banh mi sandwich brings together the rich, paneer-inspired textures of Indian cuisine with the zesty and aromatic flavors of Banh Mi. Elevate your taste buds with this delightful vegetarian creation that harmoniously blends the best of both worlds. The pickled veggies and marinate use Indian spices as well which is so appetizing. This meat-free Paneer Banh Mi is sure to become a favorite in your kitchen. It is such a delicious recipe where aromatic spices and bold flavors unite, creating a dish that transcends borders. This vegetarian main dish is perfect for meal prepping and for any occasion.

For my vegan tofu Banh Mi recipe, click here.

Happy Cooking!

Servings: 4-6 sandwiches

Prep Time: 1 hour

Marinating Time: 5-7 hours

Cooking Time: 45-60

Total Time: 7-8 hours

Ingredients: 

Paneer:

• 14-16 oz paneer cut into thin slabs; see video

• 7-8 cloves of Garlic minced

• 1 small red onion very finely chopped

• 2.5 inch Ginger grated

• 1.5-2 tbsp Peanuts chopped

• 1/2 cup dark Soy sauce

• 2 tbsp Lime juice

• 2 tbsp spicy Maggi sauce/sriracha

• 1 tbsp honey

• 2 tbsp sesame oil 

• 1/2-2/3 cup water

• 1/2-1 tsp salt as per taste

• 1/4 tsp pepper

• 1/2 tsp Kashmiri chili powder

• 1/4 tsp cumin powder

• 1/2 tsp garam masala

Pickled Vegetables:

• 8-10 baby Carrots in thin slices

• 2 mini Cucumbers or 1/2 large cucumber in thin slices

• 1 small red Onions in thin slices 

• 2-3 green chilis cut in circles 

• 1/4 tsp Pepper

• 1-2 tsp sugar

• 2-3 tsp Kashmiri chili powder

• 1 tsp chaat masala

• 1/2 tsp maple syrup or agave (if not vegan then honey can be used)

• 1 tbsp white/chili Vinegar

• 2 tbsp lime juice

• 2/3-1 1/4 cup Water

Assemble:

• 2 large or 4 medium Baguettes

• Olive oil

• 6-8 tbsp Mayonnaise (vegan)

• 2-3 tbsp Sriracha

• 1-2 tbsp Cilantro

• 1-2 large slicing/Roma tomatoes cut into thin slices

• 1.5-2 cups arugula/spinach leaves, ideally baby arugula 

Directions: 

1. If the paneer has moisture releasing, press the paneer for 10 mins at least. Check notes below if you don’t have a press.

2. Make sure the carrots, cucumbers, and onions are cut into thin slices.

3. Pickled veggies- In a jar or a bowl add the sliced veggies. Add the pepper salt, chili flakes, honey, Kashmiri chili, sugar, chaat masala, lime, vinegar, and water. Mix it all together and make sure the veggies are covered with liquid. Let it sit for 5-6 hours up to overnight.

4. Paneer Marinate- Cut the paneer into thin slices, about 1/4 inch thickness.

5. In a deep dish add the minced garlic, chopped onions, grated ginger, peanuts, soy sauce, honey, chili sauce/sriracha sesame oil water, lime juice, oil, salt, chili powder, cumin powder, garam masala and pepper. Mix it all together and the marinade is ready.

6. Dip the paneer slices in the marinade and make sure both sides are coated well. Let the paneer slices sit in the marinate for 4-5 hours. Check notes.

7. When ready cook the paneer. On a nonstick pan, brush some peanut/avocado oil and place the paneer strips with some marinate over it. Cook both sides till cooked and slightly browned and add some marinate as needed. It takes about 5-7 mins on each side. Add more marinate as needed to get the color.

8. Assembly:

   • Cut the baguettes through the middle horizontally. Lightly toast the baguette drizzling olive oil and by placing the cut sides down on a griddle or toasting them in the oven

   • Spread 1.5-2 tbsp mayonnaise on both sides of the baguette.

   • Top with arugula over the base of the baguette.

   • Place cooked paneer slices over. I like to place them overlapping each other.

   • Add some tomatoes and the pickled veggies over. I like to spread 1 tsp of the pickle water over it too.

   • Drizzle some sriracha over it as per taste and top it with some cilantro.

9. Close the baguette and serve!

Notes/Tips:

• You can use spinach if you don’t have arugula.

• You can keep the pickled veggies for about 2 weeks in the fridge.

• The longer you let the paneer marinate the better it tastes. Ideally, I like to marinate it overnight. I like to flip all the paneer slices while they marinate.

• If you want you can make these as open-face sandwiches as well.

• Use Vegan Mayonnaise to make this recipe Vegan.

• If you don’t a press- Wrap the paneer block in a paper towel. If it’s a thin paper towel, double wrap it. Place something that is a little heavy on it that presses it down slightly. Let it sit for 10 mins.