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1. Slice the tomato into medium rounds, thinly slice the cucumber and red onion, and finely shred the carrot; tear the lettuce leaves into bread-sized pieces and set all the vegetables aside.
1 piece tomato,
0.5 piece cucumber,
0.2 piece red onion,
0.5 piece carrot,
4 piece lettuce leaves
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2. Halve the avocado, remove the pit, scoop the flesh into a bowl, and mash to a chunky spread; season with some salt, black pepper, lemon juice, and chopped fresh cilantro.
1 piece avocado,
2 tbsp fresh cilantro,
1 tbsp lemon juice,
1 tsp salt,
0.5 tsp black pepper
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3. In a small bowl, mix Greek yogurt, Dijon mustard, minced garlic, ground cumin, smoked paprika, a pinch of salt, and a little black pepper until smooth, then fold in a spoonful of the mashed avocado for richness.
0.2 cup plain Greek yogurt,
1 tsp Dijon mustard,
1 clove garlic,
0.5 tsp ground cumin,
0.5 tsp smoked paprika
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4. Slice the paneer into thick slabs; heat olive oil in a nonstick skillet over medium-high heat, then sear the paneer on both sides until deeply golden and slightly crisp at the edges, seasoning lightly with salt and black pepper as it cooks.
200 g paneer,
2 tbsp extra-virgin olive oil,
1 tsp salt,
0.5 tsp black pepper
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5. Lightly toast the gluten-free sandwich bread slices in a toaster or dry skillet until crisp and golden on both sides.
6 slice gluten-free sandwich bread
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6. Lay out three slices of toast for one sandwich; spread the avocado yogurt mixture on the first slice, top with lettuce, tomato, cucumber, and some shredded carrot, then add a layer of seared paneer and a spoonful of plain mashed avocado.
6 slice gluten-free sandwich bread,
200 g paneer,
1 piece avocado,
1 piece tomato,
0.5 piece cucumber,
0.5 piece carrot,
4 piece lettuce leaves
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7. Crown the first layer with a second toast slice and press gently; spread more avocado yogurt mixture on top, add lettuce, onion slices, remaining crunchy vegetables, more paneer, and another spoonful of mashed avocado.
6 slice gluten-free sandwich bread,
200 g paneer,
1 piece avocado,
0.5 piece cucumber,
0.2 piece red onion,
0.5 piece carrot,
4 piece lettuce leaves
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8. Top with the third toast slice, press the stack lightly to set, then cut the tower diagonally into two wedges and secure each portion with toothpicks before repeating with the remaining ingredients for the second sandwich.
6 slice gluten-free sandwich bread
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9. Serve the avocado paneer protein club stacks immediately while the paneer is warm and the toast is crisp.
