If you’re craving something bold, cheesy, and satisfying, the Cheesy Schezwan Paneer Sandwich is your perfect answer! This easy-to-make vegetarian sandwich is ready in just 30 minutes and is packed with protein, vibrant textures, and irresistible flavors. At the heart of this recipe is a rich, savory Schezwan paneer mixture. Paneer cubes bring a smoky depth, while sautéed peppers and onions add sweetness. A crisp slaw provides a refreshing crunch, all tossed in a spicy Indo-Chinese Schezwan gravy that’s perfectly thickened to keep your sandwich from getting soggy.

Layer this flavorful filling with gooey mozzarella cheese between slices of bread, and toast it until the cheese melts into a luscious blanket and the bread turns golden brown and delightfully crisp. The result? A sandwich that’s soft, crunchy, melty, and bursting with flavor in every bite. Perfect for a quick lunch or even a casual dinner, this recipe combines a medley of textures and flavors, making it a hit with vegetarians and non-vegetarians alike. Plus, it’s a wholesome option with the goodness of paneer providing a boost of protein.

Happy Cooking!

Servings: 2 sandwiches

Prep Time: 10-15 mins

Cooking Time: 20-30 mins

Total Time: 30-45 mins

Ingredients: 

• 200g paneer cut into small cubes

• 1/2 small red onion chopped finely; about 1/4 cup

• 1/2 small bell pepper chopped finely; you can use any color you like; about 1/4 cup

• 1/2 cup slaw; thinly shredded cabbage and carrots

• 3-4 tbsp schezwan chutney as per spice level

• 1 tsp chili sauce

• 1 tsp soy sauce

• 1 tsp ketchup

• 1/2-1 tsp salt as per taste

• 1/4 tsp white pepper

• 1/2 tsp sugar

• 1/4 tsp Ajinomoto; optional

• 1 tbsp vegetable/avocado oil

Assembly:

• 4 slices of sliced sandwich bread of your choice; I used butter bread

• 3/4 cup shredded mozzarella cheese

• Butter to cook

Directions: 

1. Schezwan Paneer Mixture: Put a saute pan on low-medium heat. Add oil and let it heat up.

2. Once warm, add onions and bell peppers. Cook for 3-4 minutes till the onions become translucent.

3. Add the shredded slaw and cook for 4-6 minutes until the cabbage softens.

4. Add paneer cubes and saute for 5-6 minutes. Cook until the paneer releases all the water it has. This helps the sandwich not get soggy.

5. Add schezwan chutney, soy sauce, chili sauce, ketchup, salt, pepper, Ajinomoto, and sugar. Toss well and cook for 6-8 minutes till everything is well tossed. The paneer should be coated well and the mixture should lose the moisture.

6. Let it cool for 8-10 minutes.

7. Assembly:

   1. Layer the paneer mixture over a slice of bread.

   2. Top with some mozzarella cheese.

   3. Sandwich it close with another slice of bread.

8. Spread butter over the bread slices and cook on a griddle, sandwich maker, or foreman grill. The sandwich should be golden brown and toasty and the schezwan paneer filling should be warm, and cheese melted.

9. You can serve these with any condiments, like ketchup, coriander chutney, or masala chili sauce.

Notes/Tips:

• I used Pepperidge Farm butter bread.

• I used Haldiram paneer, which isn’t chewy.

• Use schezwan chutney and not the schezwan cooking sauce.

• For a homemade schezwan chutney click here for the recipe.

• For a coriander chutney recipe click here for the recipe.

• Make sure the paneer mixture is well cooked and not liquidy or the sandwich will get soggy.