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Tandoori paneer sandwich with paneer tikka, fresh veggies, green chutney and yogurt sauce.

Easy Paneer Tikka Sandwich Recipe

This paneer tikka sandwich is a delicious, high-protein meal perfect for breakfast, lunch, or a quick snack. Made with homemade paneer tikka, fresh veggies and 2 flavorful spreads: yogurt sauce and mint chutney, this wholesome sandwich is nutrient-packed and low in calories. Whether you’re looking for a healthy vegetarian sandwich or a high-protein snack, this one-pan paneer tikka sandwich is a must-try.
Author: Sheeba
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course brunch, dinner, LUNCH, Main Course, Party food
Cuisine Indian
Servings 4
Calories 511.7 kcal

Equipment

Ingredients
  

  • 4 Sourdough sandwich rolls

Paneer tikka

Vegetables

  • 1 thinly sliced onion
  • 1 thinly sliced bell pepper
  • 1 head lettuce
  • 2 tomatoes
  • a few sprigs mint leaves chopped
  • a bunch of coriander leaves chopped

Spicy yogurt sauce

Mint chutney

  • ½ cup mint coriander chutney (recipe link in the instructions below)

STEP BY STEP IMAGES

Scroll back to find detailed recipe photos!

Instructions
 

Make paneer tikka

  • Heat ½ tablespoon mustard oil in a small pan until smoky. Add it to 2 teaspoons Kashmiri chili powder in a small bowl.
  • Add the rest of the tandoori marinade: ½ teaspoon coriander, ½ teaspoon cumin, ¼ teaspoon garam masala, ¼ teaspoon chaat masala, ½ teaspoon Himalayan pink salt, ½ teaspoon black pepper, 1 teaspoon lemon juice and 1 tablespoon yogurt.
  • Slice the paneer block into ½-inch thick slices. Mix them with the marinade.
  • Keep them aside to marinate while you chop and prep the veggies.
  • Heat 1 tablespoon peanut oil in a pan. Fry half the batch of paneer slices flipping and turning every 2 to 3 minutes until all sides are browned.
  • Repeat for the other half. Remove the paneer and keep aside.

Sauté vegetables

  • In the same pan, add (some oil will be left from the paneer) 1 thinly sliced onion and 1 thinly sliced bell pepper. Add a pinch of salt and pepper.
  • Sauté for 5 to 10 minutes until the veggies are soft.

Blend mint chutney

Make spicy yogurt sauce

  • In a small bowl, whisk together: ½ cup yogurt, 2 teaspoons lemon juice, 2 teaspoons honey, ½ teaspoon cumin, ½ teaspoon chaat masala, ¼ teaspoon Himalayan pink salt and ¼ teaspoon pepper.

Build paneer tikka sandwiches

  • Split each of the 4 Sourdough sandwich rolls, keeping one edge intact. Toast them in the pan.
  • Spread the mint chutney on both sides. Place lettuce leaves and fresh tomato slices.
  • Arrange paneer slices on top.
  • Pile up a layer of the sautéed onions and bell peppers. Sprinkle chopped coriander leaves and mint leaves.
  • Drizzle a tablespoon or more of honey yogurt sauce. Cover the paneer tikka sub and serve immediately.

Video

Notes

  • Yogurt sauce: You can make it more creamy by blending the ingredients with some cashews.
  • Leftover paneer tikka: You might not be able to fit all of the paneer tikka in the sandwiches. Store them in the fridge and eat them as an appetizer or make this paneer tikka salad the next day. Mix-up the leftover (if any) mint chutney and yogurt sauce and drizzle on the salad.
  • Variations: Instead of mint chutney, you can use other chutneys like avocado chutney, 5-ingredient green mango chutney, or easy tamarind dates chutney.
Nutrition Facts
Easy Paneer Tikka Sandwich Recipe
Amount per Serving
Calories
511.7
% Daily Value*
Fat
 
28.4
g
44
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
2.8
g
Monounsaturated Fat
 
3.8
g
Cholesterol
 
70.6
mg
24
%
Sodium
 
764.3
mg
33
%
Potassium
 
597.8
mg
17
%
Carbohydrates
 
48.9
g
16
%
Fiber
 
5.5
g
23
%
Sugar
 
12.4
g
14
%
Protein
 
23.6
g
47
%
Vitamin A
 
2461.2
IU
49
%
Vitamin C
 
54.1
mg
66
%
Calcium
 
628.2
mg
63
%
Iron
 
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.