Stuffed Corn and Paneer Footlong, Baked Veg Paneer Sandwich


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Stuffed Corn and Paneer Footlong

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Stuffed Corn and Paneer Footlong is an irresistible snack (or meal!) of fresh footlong bread, crisped to perfection and stuffed with a combination of delicious ingredients like tomato for tang, capsicum for flavour, sweet corn for a refreshing crunch, and paneer for a luscious texture.


Top this with tomatoes and cheese and bake till the aroma wafts out of the oven, and fills your house with gastronomical nirvana!


If you want to round out Stuffed Corn and Paneer Footlong as a meal serve along with a bowl of hot soup of your choice.

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Stuffed Corn and Paneer Footlong, Baked Veg Paneer Sandwich recipe - How to make Stuffed Corn and Paneer Footlong, Baked Veg Paneer Sandwich

Preparation Time:    Cooking Time:    Baking Time:  25 to 27 minutes   Baking temperature:  200°C (400°F).   Total Time:     Makes 2 servings (2 sandwich )
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Ingredients

For The Bread
1 footlong (12”) bread
melted butter

For The Stuffing
1 tbsp oil
1/4 cup finely chopped onions
1/2 cup finely chopped capsicum
2 tsp finely chopped green chillies
1/2 cup finely chopped tomatoes
1 1/2 cups boiled and coarsely crushed sweet corn kernels (makai ke dane)
1 cup grated paneer (cottage cheese)

Other Ingredients
6 tomatoes slices
4 tbsp grated processed cheese
Method
For the bread

  1. Cut the footlong bread horizontally into two parts and using a spoon scoop out the centres.
  2. Brush both the sides with a little melted butter.
  3. Bake in pre-heated oven at 200°c (400°f) for 10 minutes or till the bread turns crisp. Keep aside.

For the stuffing

  1. Heat the oil in a broad non-stick pan and add the onions and sauté on a medium flame for 1 minute.
  2. Add the capsicum, green chillies and tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  3. Add the sweet corn, paneer and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Divide the stuffing into 2 equal portions and keep aside.

How to proceed

  1. Spread 1 portion of the prepared stuffing in the hollow cavity on the scooped sides of each toasted bread.
  2. Place 3 tomato slices and sprinkle 2 tbsp of cheese over each bread.
  3. Bake in pre-heated oven at 200°c (400°f) for 10 minutes.
  4. Serve immediately.
Accompaniments

Cream Of Tomato Soup Or How To Make Tamatar Shorba Recipe 
Italian Minestra ( Soups and Salads Recipe ) 

Nutrient values per sandwich
Energy632 cal
Protein21.6 g
Carbohydrates58.9 g
Fiber5 g
Fat36.5 g
Cholesterol0 mg
Vitamin A995.7 mcg
Vitamin B1-0.3 mg
Vitamin B2-0.5 mg
Vitamin B30.3 mg
Vitamin C66.3 mg
Folic Acid49.9 mcg
Calcium532.7 mg
Iron2.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium77.2 mg
Potassium348.1 mg
Zinc0.7 mg

RECIPE SOURCE : PaneerBuy this cookbook

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Reviews

Stuffed Corn and Paneer Footlong, Baked Veg Paneer Sandwich
5
 on 21 Jul 16 05:13 PM


Stuffed corn and paneer foot long.. a superb snack recipe.. which is very filling and at the same time it is quick to make it.. Loved this recipe.. Thank you for this recipe..