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Week of 12/19/16 {Favorites Week}

Indian Banh Mi with Paneer
side salad with paprika vinaigrette

Active: 25 min Total: 25 min
Original GF Paleo Vegetarian

Indian flavors are perfect for a Vietnamese-style banh mi sandwich. Seared paneer is garnished with a carrot slaw, jalapenos, cilantro, and a drizzle of our leftover masala sauce for a sandwich packed with so much flavor!

Dependency
Veggie Masala with Quinoa
Tags
Quick and Easy
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54

Ingredients

Servings:
4
Metric
Coriander-Cumin Carrot Slaw:
  • Carrots, medium - 2
  • Apple cider vinegar - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Coriander - 1/2 tsp
  • Cumin - 1/2 tsp
  • Salt - 1/4 tsp
Side Salad with Cucumbers:
  • Red wine vinegar - 1 1/2 Tbsp
  • Paprika - 1/4 tsp
  • Honey - 2 tsp
  • Cooking oil - 3 Tbsp
  • Cucumbers - 1/2, sliced
  • Mixed greens - 4 oz
Indian Banh Mi with Paneer:
  • Cilantro - 1/4 cup, leaves torn from stems
  • Jalapeno - 1, sliced thinly
  • Paneer - 10 oz, sliced (sub tofu, queso fresco, or halloumi)
  • Curry powder - 1 Tbsp
  • Turmeric - 1 Tbsp
  • Leftover tikka masala sauce (from Tue) - 1/4 cup
  • Plain yogurt - 1/4 cup
  • Baguette - 10 oz (sub sandwich rolls)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Carrot slaw - Grate carrots using a food processor, box grater, or julienne peeler. Toss with apple cider vinegar, brown sugar, coriander, cumin, and salt. (Can be done up to 4 days ahead)
  2. Cilantro / Jalapenos - Prep as directed. (Can be done up to 4 days ahead)
  3. Paneer - Slice into 1/2” (1.25 cm) thick rectangles that can easily be sandwiched. Sprinkle with curry powder, turmeric, and some salt and pepper.
  4. Make tikka masala sauce - Combine leftover tikka masala sauce with yogurt.
  5. Make vinaigrette - Whisk together red wine vinegar, paprika, honey, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
  6. Cucumbers - Prep as directed.

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Make

  1. Heat a non-stick pan over medium-high heat. Brush lightly with some oil and then add paneer slices to the pan. Fry on both sides for 2 to 3 minutes each. Depending on the size of your pan, you might have to do this in batches.
  2. Slice open baguettes. Assemble sandwiches by spreading tikka masala sauce onto bread and then layering in paneer, carrot slaw, cilantro leaves, and sliced jalapenos.
  3. Toss vinaigrette with cucumbers and greens (and leftover carrot slaw if you have any). Enjoy Indian paneer banh mi with side salad.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (47)
No ratings yet.
Gluten-free (0)
Paleo (4)
Vegetarian (3)

14 reviews

Loved this!!!! Almost better than the meatballs were last night. Added green onions to the salad and used balsamic instead of red wine vinegar and honey. The carrot slaw makes the sandwich.

By: Lisa
Posted: May 25, 2017
Diet: Original
0 Helpful

I loved this! I thought it was such a great use of leftovers - just different enough to be exciting.

By: Jenna
Posted: Apr 06, 2017
Diet: Original
0 Helpful

Huge hit in my house! A great use of paneer.

By: Alexzandra
Posted: Feb 06, 2017
Diet: Vegetarian
0 Helpful

Did not use jalapeno, the dish had plenty of flavor.

By: Ann
Posted: Jan 30, 2017
Diet: Original
0 Helpful

The carrot slaw was wonderful. Loved this recipe.

By: Barbie
Posted: Jan 19, 2017
Diet: Original
0 Helpful

Used queso fresco. Yummy!

By: Caroline
Posted: Jan 09, 2017
Diet: Vegetarian
0 Helpful