Spiced Paneer and Pepper Toasties

 

Spiced Paneer and Pepper Toasties

These Spiced Paneer and Pepper Toasties are a quick, flavorful snack that combines the mild, creamy texture of paneer with aromatic spices and the sweet crunch of bell peppers. The paneer is marinated in a mixture of cumin, coriander, smoked paprika, and a dash of chili. Then, it's pan-fried until golden. The paneer is layered on toasted sourdough with melted mozzarella, fresh baby spinach, and a drizzle of tangy yogurt-coriander sauce. Each bite offers warm, slightly smoky heat, satisfying crunch, and creamy melt, making the toasties both comforting and exciting. It’s perfect for a lazy weekend brunch, a light lunch, or a tasty after-school treat.

 

Image Credit: Adobe Stock

 

Why I love it 

I love these toasties because they feel like a mini celebration in my mouth. The spice mix transforms plain paneer into something bold, while the melted cheese creates that irresistible gooey pull we all crave. The contrast between the crisp bread, soft paneer, and fresh spinach gives each bite a unique texture, keeping things interesting. It’s also very versatile; you can adjust the heat, swap the cheese, or add other veggies based on what you have. The smell of sizzling spices fills the kitchen, inviting anyone who walks by and bringing smiles. Plus, it comes together in under thirty minutes, which is great for busy days.

Preparation time: 12 minutes

Cooking time: 15 minutes

Total time: 27 minutes

Serves: 4 toasties (one per person)

Difficulty level: Easy

 

Ingredients (makes 4 toasties) 

·       8 slices of sturdy sourdough bread, about ½-inch thick 

·       200 g paneer, cut into ½-inch cubes. 

·       1 red bell pepper, thinly sliced. 

·       1 yellow bell pepper, thinly sliced. 

·       1 small red onion, thinly sliced. 

·       1 cup fresh baby spinach 

·       1 cup shredded mozzarella cheese 

·       2 tablespoons plain Greek yogurt 

·       1 tablespoon fresh coriander, finely chopped. 

·       1 teaspoon lemon juice 

·       1 teaspoon ground cumin 

·       1 teaspoon ground coriander 

·       ½ teaspoon smoked paprika 

·       ¼ teaspoon red chili flakes (adjust to taste) 

·       Salt and freshly ground black pepper, to taste 

·       2 tablespoons olive oil, plus extra for brushing the bread. 

·       1 clove garlic, minced (optional) 

Tools 

·       Large non-stick skillet or grill pan 

·       Small mixing bowl 

·       Spatula 

·       Cutting board and sharp knife 

·       Pastry brush or a small spoon for butter/oil 

·       Plate for assembling 

Instructions 

Step 1.

Marinate the paneer: In a bowl, mix the cumin, ground coriander, smoked paprika, chili flakes, a pinch of salt, and a drizzle of olive oil. Add the paneer cubes and toss gently until coated. Let it sit while you prep the veggies—about 5 minutes.

Step 2.

Prepare the yogurt sauce: In a small bowl, combine the Greek yogurt, chopped coriander, lemon juice, a pinch of salt, and a dash of black pepper. Stir until smooth and then set aside.

Step 3.

Sauté the vegetables: Heat 1 tablespoon of olive oil in the skillet over medium heat. Add the sliced red onion and bell peppers, season with a little salt, and cook, stirring occasionally, until they start to soften and turn a light caramel color—about 4-5 minutes. Transfer the veggies to a plate.

Step 4.

Cook the paneer: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic (if using) and let it sizzle for a few seconds. Add the marinated paneer cubes in a single layer. Cook without moving them for 2-3 minutes until the bottom is golden brown, then flip and cook the other side until crisp all over—another 2-3 minutes. Remove from the pan and set aside.

Step 5.

Toast the bread: Lightly brush one side of each bread slice with olive oil. Place the slices, oiled side down, in the skillet over medium-low heat. Toast until golden and crisp—about 2 minutes per side. Remove and let cool slightly.

Step 6.

Assemble each toastie: On the untoasted side of four slices, spread a thin layer of the yogurt-coriander sauce. Top with a handful of baby spinach, a generous spoonful of the sautéed peppers and onions, the crispy paneer cubes, and some shredded mozzarella. Finish with a bit more sauce on the top slice, then close the sandwich with the remaining bread, toasted side facing out.

Step 7.

Melt the cheese: Return the assembled toasties to the skillet, pressing gently with a spatula. Cook over medium heat, covered with a lid for 2-3 minutes, until the mozzarella melts and the bread turns deep golden brown. Flip carefully and cook the other side for another 2 minutes, adjusting the heat if the bread starts to darken too quickly.

Step 8.

Serve: Remove the toasties, let them rest for a minute (the filling will be hot), then cut each diagonally. Serve immediately with extra yogurt sauce on the side for dipping, if desired.

 

Approximate macros per toastie (based on the ingredients listed) 

v  Calories: 420 kcal 

v  Protein: 22 g 

v  Carbohydrates: 38 g 

v  Fat: 18 g 

v  Fiber: 4 g 

What to serve with this 

These toasties pair well with a crisp green salad dressed in a lemon-olive oil vinaigrette, a bowl of chilled cucumber-mint soup, or a side of pickled carrots and radishes. A glass of chilled rosé, a light lager, or sparkling water with a twist of lime complements the spices nicely. For a heartier meal, serve alongside roasted sweet potato wedges tossed in a bit of garam masala.

Tips & variations 

o   Extra heat: Add a few slices of fresh green chili to the vegetable mix or increase the chili flakes in the paneer marinade. 

o   Cheese swap: Use sharp cheddar, provolone, or a dairy-free melt for a different flavor. 

o   Vegan version: Replace paneer with firm tofu, use vegan yogurt for the sauce, and choose a plant-based cheese that melts well. 

o   Herb boost: Stir a tablespoon of chopped fresh mint into the yogurt sauce for a refreshing touch. 

o   Crunch factor: Sprinkle toasted sesame seeds or crushed pistachios on top of the assembled toastie before the final melt for added texture. 

Substitutes 

·       Paneer: Firm tofu, halloumi, or thick-cut halloumi can replace paneer. 

·       Sourdough bread: Use whole-grain, rye, or a sturdy gluten-free loaf if needed. 

·       Mozzarella: Any melt-friendly cheese like fontina, Gruyère, or a mild cheese works. 

·       Greek yogurt: Substitute with labneh, sour cream, or thick plant-based yogurt. 

 

Frequently asked questions 

1. Can I prepare the paneer ahead of time? 

Yes. Marinate the paneer and store it in the refrigerator for up to 24 hours. When you’re ready to cook, follow the pan-frying step. 

2. My paneer turned out rubbery. How can I avoid that? 

Make sure not to overcook the paneer. Pan-fry just until the outside is golden; the inside should stay soft. 

3. Is there a way to make this less spicy? 

Reduce the chili flakes and skip the fresh green chili if you prefer milder flavors. The smoked paprika adds depth without intense heat. 

4. Can I use a sandwich press instead of a skillet? 

Absolutely. Preheat the press, assemble the toasties, and cook for 4-5 minutes until the bread is crisp and the cheese melts. 

5. What if I don’t have fresh coriander? 

You can use a small amount of dried cilantro or fresh parsley, though the flavor will change slightly. 

6. How do I store leftovers? 

Wrap each toastie tightly in foil or parchment paper and keep in the refrigerator for up to 2 days. Reheat in a skillet or oven at 350°F until warmed through and crisp.