Grilled Cheese Paneer & Corn Sandwich

Ingredients

• 125 g (1 cup)paneer, grated
• 75 g (½ cup)sweetcorn (frozen is fine)
• 1 small onion, or ¼ of a large oniononion
• 1 large clovegarlic
• 1 teaspoondried fenugreek leaves (kasuri methi), crushed
• ⅛ teaspoon, or to tastered chilli powder
• ¾ tablespoonoil
• 2–3 tablespoonssalted butter
• 1 tablespooncoriander leaves, chopped
• 4 slicesbread of your choice
• 2 slicescheese of your choice
• to tastesalt
• to tasteblack pepper
• to servetomato ketchup

Instructions

1. 1

   Cook the aromatics

   Heat ¾ tablespoon of oil in a pan over a medium heat. When hot, add the finely chopped onion and garlic.

2. 2

   Soften the onion

   Cook for about 2 minutes, until the raw smell of the onion and garlic has gone.

3. 3

   Make the filling

   Add the grated paneer, sweetcorn, crushed kasuri methi, red chilli powder, salt and pepper, then mix well. Cook over a medium heat for 2 minutes, remove the pan from the heat and set aside.

4. 4

   Mix the butter

   Melt 1½ tablespoons of butter in a small bowl. Stir in the finely chopped coriander leaves.

5. 5

   Butter the bread

   Spread the coriander butter over two slices of bread. If any is left, spread it over the other two slices as well.

6. 6

   Add the filling

   Pile the paneer and sweetcorn mixture onto the buttered bread, making a thick layer.

7. 7

   Add the cheese

   Lay a cheese slice over the filling on each sandwich, then top with the remaining bread slices.

8. 8

   Heat the grill pan

   Melt ½–1 tablespoon of butter in a grill pan over a medium heat. Once hot, place the sandwiches in the pan.

9. 9

   Grill the sandwiches

   Grill until both sides are golden brown and marked with grill lines.

10. 10

    Cut and serve

    Cut the sandwiches into your preferred shapes and serve with tomato ketchup.

What is a paneer and corn sandwich?

Paneer is a fresh Indian cheese with a mild flavour and a firm texture that holds up well in a cooked filling. This sandwich brings it together with sweetcorn, aromatics and kasuri methi, then grills the mixture between slices of bread with cheese.

The combination draws on familiar Indian seasoning in a quick, toastie-style format. Crumbling the paneer into the corn gives the filling plenty of texture, while buttered bread and a cheese slice make the outside crisp and the centre soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 25g protein, 53g carbs, 35g fat.

The bread and sweetcorn provide most of the carbohydrates, while paneer and cheese contribute protein and butter, cheese and cooking oil supply much of the fat. Add salad or sliced vegetables alongside to bring freshness and balance to the meal.

Building flavour in the filling

Onion and garlic: cook them first in the oil until their raw aroma fades. This short start softens their sharpness without making the onion disappear into the filling.

Kasuri methi and chilli: crush the dried fenugreek leaves before adding them so their aroma disperses through the mixture. The small amount of chilli can be adjusted to suit your preference.

Keeping the filling together

Paneer and corn: mix them into the softened aromatics and cook for just 2 minutes. The aim is to heat the filling and combine the flavours, not to brown or dry out the paneer.

Cool briefly: take the pan off the heat before assembling. A filling that is no longer piping hot is easier to pile onto bread and less likely to make it soggy.

Getting a crisp, golden sandwich

Coriander butter: melting the butter makes it easy to mix with the chopped leaves and spread evenly over the bread. Use the leftover mixture on the second side if there is enough.

Grill pan: preheat it over a medium heat, then cook the sandwiches until both sides are golden and have clear grill marks. Moderate heat gives the bread time to crisp while the cheese melts.

Choosing bread and cheese

Bread: use slices sturdy enough to hold a generous layer of filling. Very thin or delicate bread may soften under the paneer and corn.

Cheese: the recipe leaves the variety to you. A sliced cheese that melts readily will help bind the filling, while a stronger-flavoured choice will stand out more against the mild paneer.

Serving the sandwiches

Serve the sandwiches hot, soon after grilling, so the bread stays crisp and the cheese remains melted. Tomato ketchup is the suggested accompaniment; a simple salad or sliced vegetables can add freshness to the plate.

Cutting each sandwich into halves or smaller pieces makes the thick filling easier to manage. Use a sharp knife and press down gently so the filling stays in place.

Recipe notes & tips

• Finely chop the onion and garlic so they cook evenly in the brief time allowed.
• Crush the kasuri methi between your fingers before stirring it into the filling.
• If using frozen sweetcorn, thaw it first so the filling does not pick up excess water.
• Spread the filling in a thick, even layer, leaving a little space around the edges.
• Keep the grill pan at medium heat so the bread browns without scorching before the cheese melts.
• Serve as soon as the sandwiches are cut for the best crispness.

Variations

• Adjust the chilli: add more red chilli powder for a spicier filling.
• Use fresh corn: cut kernels from a cooked cob and use them in place of frozen sweetcorn.
• Change the cheese: choose a readily melting cheese for a softer, more cohesive centre.
• Add extra herbs: stir a little more chopped coriander into the paneer mixture.
• Choose wholemeal bread: use wholemeal slices for a nuttier flavour and firmer bite.

Common mistakes to avoid

• Overcooking the filling: paneer can become dry, so stop after the stated 2 minutes.
• Using a wet filling: thaw and drain frozen corn before mixing it in.
• Overfilling the bread: make a thick layer but leave the edges clear enough to hold the sandwich together.
• Grilling over high heat: the bread may burn before the cheese melts; cook over medium heat instead.
• Flipping too soon: let the first side turn golden and develop grill marks before turning the sandwich carefully.

How to store

For the best texture, eat these sandwiches straight after grilling. If needed, refrigerate leftover filling in a covered container for up to 3 days and assemble and grill fresh sandwiches when ready to serve.

Frequently asked questions