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1. Scoop the flesh of the avocado into a blender jar. Add fresh coriander leaves, mint leaves, green chili, garlic clove, ginger, lemon juice, roasted peanuts, ground cumin, a generous pinch of salt, and a small splash of water if needed, then blend to a smooth, spreadable chutney. Taste and adjust lemon juice, salt, or chili to your liking.
1 piece avocado,
1 cup fresh coriander leaves,
0.5 cup fresh mint leaves,
1 piece green chili,
1 piece garlic clove,
1 piece ginger,
2 tbsp lemon juice,
2 tbsp roasted peanuts,
0.5 tsp ground cumin,
1 tsp salt
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2. Cut the paneer into thick slices or small rectangles suitable for layering in the toasties. Thinly slice the red onion, tomato, and bell pepper and set them aside on a plate.
250 g paneer,
0.5 piece red onion,
1 piece tomato,
0.5 piece bell pepper
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3. Heat ghee in a nonstick pan over medium heat. Add the paneer pieces in a single layer and season lightly with salt, black pepper, and chaat masala. Sear for 2 to 3 minutes per side until golden at the edges, then transfer to a plate. In the same pan, add a little olive oil if the pan is dry, then quickly sauté the sliced onion, tomato, and bell pepper with a pinch of salt and red chili flakes for 2 to 3 minutes until just softened but still bright.
250 g paneer,
1 tsp salt,
0.2 tsp black pepper,
0.5 piece red onion,
1 piece tomato,
0.5 piece bell pepper,
2 tbsp ghee,
1 tbsp olive oil,
0.5 tsp chaat masala,
0.2 tsp red chili flakes
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4. Lay out the gluten-free sandwich bread slices. Spread a generous layer of the coriander-mint avocado chutney on one side of each slice. On half of the slices, layer seared paneer followed by the sautéed vegetables, then top with another chutney-spread slice to form sandwiches.
250 g paneer,
6 slice gluten-free sandwich bread
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5. Heat a clean pan or sandwich press over medium heat. Lightly brush the outside of each sandwich with ghee or butter if using. Toast the sandwiches for 2 to 3 minutes per side, pressing gently, until the bread is crisp and golden and the filling is heated through. Slice each toastie in half and serve hot.
2 tbsp ghee,
1 tbsp butter (for toasting, optional)
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