Indian Banh Mi with Paneer
side salad with paprika vinaigrette

Name: Indian Banh Mi with Paneer
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Carrots, medium; 2 Tbsp Apple cider vinegar; 1 Tbsp Brown sugar; 1/2 tsp Coriander; 1/2 tsp Cumin; 1/4 tsp Salt; 1 1/2 Tbsp Red wine vinegar; 1/4 tsp Paprika; 2 tsp Honey; 3 Tbsp Cooking oil; 1/2 Cucumbers, sliced; 4 oz Mixed greens; 1/4 cup Cilantro, leaves torn from stems; 1 Jalapeno, sliced thinly; 10 oz Paneer, sliced (sub tofu, queso fresco, or halloumi); 1 Tbsp Curry powder; 1 Tbsp Turmeric; 1/4 cup Leftover tikka masala sauce (from Tue); 1/4 cup Plain yogurt; 10 oz Baguette (sub sandwich rolls)

Active: 25 Total: 25

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

Ingredients

Metric

Servings:

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)

Prep

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)
Cilantro / Jalapenos - Prep as directed. (Can be done up to 4 days ahead)
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.
Make tikka masala sauce - Combine leftover tikka masala sauce with yogurt.
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)
Cucumbers - Prep as directed.

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Make

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.
Slice open baguettes. Assemble sandwiches by spreading tikka masala sauce onto bread and then layering in paneer, carrot slaw, cilantro leaves, and sliced jalapenos.
Toss vinaigrette with cucumbers and greens (and leftover carrot slaw if you have any). Enjoy Indian paneer banh mi with side salad.

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