an old-fashioned snack with an updated twist
Toaster sandwiches are so terribly old fashioned.
But they are good, simple and soulful in many ways, not to mention - so very easy to assemble.
This particular toaster sandwich is perhaps my favorite kind of toaster sandwiche - because it brings a smile to every face when it comes to the table! I made it just this past weekend when we had eaten a really late brunch and it was too early for another meal. Filled with the creamy goodness of home-made paneer and just a light hint of herbs and spices, it makes for a satisfying snack or a light lunch too.
You could replace paneer with small curd ricotta (drained) for a quick grocery store adaptation. This filling can be made up to 3 days in advance.
Makes: 8, two slice sandwiches
Prep Time: 10 minutes
Cook Time, Ease: 15 minutes, Easy
2 tblsp cooking oil
1 tsp cumin seeds
1 tsp nigella seeds
2 tspns. ginger paste
¼ cup grated carrots (optional)
1½ cup home-made paneer, crumbled
2 tblspn. chopped mint leaves
1 tspn lemon juice
Salt, to taste
1 loaf Sandwich bread of choice (Italian or other), edges trimmed - optional.
Heat oil and temper with cumin and nigella seeds. Add ginger paste and allow this to cook for 1 minutes and quickly follow with grated carrots. Sautee them for a minute and remove from heat. Mix this into remaining ingredients, season with salt and set aside as stuffing.
Prepare a sandwich maker (or a Panini press) with a light basting of olive oil or butter. Fill the paneer stuffing within two slices of bread and allow it to cook until the crust is golden.
Serve hot with mint-coconut chutney or even a spicy ketchup.
PS: I've found that a pizza wheel is really helpful when trying to cut triangular pieces away from the finished sandwich.