Recipe for Toasted Tomato-Paneer Sandwiches

Craving a delicious yet easy-to-make sandwich for lunch? Look no further than this toasted tomato-paneer sandwich recipe from Epicurious. With its unique blend of spices and the creamy texture of paneer cheese, this sandwich is sure to satisfy your taste buds. When it comes to toasted sandwiches, there are few things more delicious than a classic tomato-paneer sandwich. Paneer is a type of cheese that is firm and easy to slice, making it the perfect addition to any sandwich while leaving a smoky taste.

Ingredients for Toasted Tomato-Paneer Sandwiches

  • 12 slices of your preferred bread
  • 2 (6-oz.) packages of paneer
  • 1½ cups of coarsely-grated sharp cheddar or low-moisture mozzarella
  • 3 tablespoons of unsalted butter
  • 1 (15-oz.) can of crushed tomatoes
  • 1 medium onion, finely chopped
  • 1 small red onion, finely chopped
  • 6 cloves of garlic, finely chopped
  • 1 (1″) piece of peeled ginger, finely chopped
  • ½ a jalapeño with the seeds removed, finely chopped
  • ½ cup of chopped cilantro
  • 1 teaspoon of cumin seeds
  • ½ teaspoon of mustard seeds
  • 2 teaspoons of ground coriander
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of ground turmeric
  • 2 teaspoons of Diamond Crystal or 1¼ teaspoons of Morton kosher salt
  • 3 Tablespoons of extra-virgin olive oil
  • Ketchup (for serving)

Directions for Toasted Tomato-Paneer Sandwiches

  1. In order to start this wonderful recipe for a delicious toasted sandwich, you’ll want to begin by heating your extra-virgin olive oil in a large Dutch oven or another heavy pot over medium heat. Once the oil is spread throughout the bottom of the pot and properly heated, you’ll cook your paneer cheese in a single layer, undisturbed, until it’s golden brown underneath. This should take approximately 2 minutes. Then, you’ll transfer this to a medium bowl, allow the paneer to cool slightly, and then crumble the paneer cheese into bite-size pieces. Set this aside for later.
  2. Next, add your jalapeño, onion, garlic, cumin seeds, peeled ginger, and mustard seeds to the same pot. Cook these ingredients over medium heat while stirring often, until the onion is softened and translucent, which should take about 5 minutes. At this point, add in your cayenne pepper, turmeric, and coriander into the pot and cook it until it’s fragrant while stirring occasionally. After about 3 minutes, stir in your tomatoes, salt, and 1 cup of water. Bring the pot to a simmer and then reduce the heat to low and stir in your reserved paneer from earlier. Cover the pot and cook the contents while stirring occasionally until the sauce is slightly thickened, which should take about 15-20 minutes.
  3. In order to start assembling your six sandwiches, you’ll spread a slice of bread with ½ cup of sauce, top it with some of the red onion, cheddar cheese, and cilantro, and close up the sandwich with another slice of bread. Because you’re assembling all six sandwiches in this step, you’ll want to use about ⅙ of each of your sandwich ingredients, so that they’re all assembled evenly. Repeat the process of this step for the remaining five sandwiches.
  4. Melt 1 tablespoon of butter in a small nonstick skillet over medium heat for the toasting of the sandwiches. Place two sandwiches into your pan and press down on them occasionally with a spatula in order to ensure good contact with the pan, making the underside of the sandwiches golden brown and crisp, for about 3 minutes. After 3 minutes, turn your sandwiches over and cool for another 3 minutes until the other side is golden brown and the cheese is melted. Transfer your sandwiches to a plate and repeat the process two more times with your remaining butter and sandwiches.
  5. Slice the sandwiches in half and serve them alongside ketchup. Enjoy!

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Steak Sandwich on Garlic Bread

Sandwiches. They are a staple in any American’s diet. Sandwiches can be simple and easy, like peanut butter and jelly on untoasted white bread. They can be complex and require ingredients you don’t even know how to pronounce, much less have on hand in your kitchen. They can be prepared by the greenest of culinary novices or the most celebrated chefs in the world. But what happens when you take a meat that is loved widely by carnivores and nestle it between two pieces of bread? Magic happens. We call this magic a steak sandwich. And what’s better than a steak sandwich? How about a juicy steak sandwich on crispy, grilled garlic bread. The recipe can be found here.

Which cut of beef makes the best steak sandwiches? Tenderness is the key here!  According to many culinary experts, quality sirloin steak is the best cut of beef to use for a steak sandwich. Sirloin is packed with flavor and is often marbled to perfection, making it the obvious winner, but ultimately, any tender cut of meat will suffice. Some other great contenders are tenderloin, flank steak, and a host of different types of roasts; even leftover prime rib would make a tasty sandwich. Whether you’re relying on what’s in the fridge, what’s available at your local store, or what will be kindest to your pocketbook, the options are endless for this recipe.

Minced garlic or garlic powder? Well, you must first recognize the difference between the two before deciding which route you’d like to take. Minced garlic is superior to garlic powder in most situations because it is fresher and it has a stronger flavor. So in the case of this recipe, playing up the garlic in the garlic bread with minced garlic instead of garlic powder would seem to be the obvious choice. However, if all you have on hand is garlic powder, fear not. It will still get the job done.

This recipe calls for bolillos to serve as the sandwich bread that will be transformed into garlic bread. Why bolillos? Many reasons. First, bolillos, a white bread recipe popular in Mexico and Central America, is an ideal sandwich bread because of its simplicity. It’s also incredibly versatile. The crust is crunchy while the inside is fluffy and chewy. And it makes for some delicious garlic bread.

Here’s what you’re going to need:

Here’s what you’re going to do:

  1. In a nonstick skillet set to medium heat, cook the onions until caramelized, about 10 minutes. Remove the onions and cover them to keep them warm.
  2. Add the steak to the skillet in batches to ensure even cooking. Cook each batch for about 2 to 3 minutes or until done, flipping each strip a few times.
  3. Add the chiles to the last batch of steak and cook them, too.
  4. In a bowl, combine the cooked steak and chiles with the caramelized onions. Add the chopped cilantro and give it all a toss. Cover the bowl to keep the mixture warm.
  5. In a separate bowl, mix the mayonnaise and garlic powder and spread it onto the cut sides of the bolillos.
  6. In a skillet, grill each side of the bolillos until golden brown, about 2 minutes for each side.
  7. Transfer the bolillos to a plate and fill with the steak mixture. Add desired amount of cheese slices.

Unless you’re cooking for vampires, or are one yourself, swapping conventional buns for crunchy garlic bread can only level up your sandwich game. Find more ways to level up in the kitchen here.