Grilled Pesto Paneer Sub

This toasted pesto paneer sub takes simple things and turns them into a knockout meal. Creamy paneer from India snuggles up with bold Italian pesto. Wrapped up all warm in a toasted bun, it's a total flavor mashup you won't forget.

Came up with this one on a packed weekday when I needed real food, quick. My husband took one bite and said we've gotta make it again—now we have it twice a month, easy.

Tasty Ingredients

• Cucumber: 8 thin rounds. This brings a cool crunch that cuts through the pesto and paneer.
• Tomatoes: 8 slices. Go for ones that are firm and just turning ripe—they add juiciness but don’t soak your bread.
• Lettuce leaves: 4 crunchy leaves. You want these for that fresh crispy bite.
• Butter: Needed for grilling. Salted is great for more flavor.
• Panner: 250g, divided into 4 thick slabs. Holds together when grilled and soaks up everything delicious.
• Basil Pesto sauce: Use as much as you like—this is where the flavor really pops.
• Tomato ketchup: Use what makes you happy. It’s sweet and tangy; balances everything.
• Multigrain sub bread: 4 split rolls. Nutty, hearty, and keeps you full longer.

Amazing Instructions

The Last Grilling:

Toss each sub into a hot pan or sandwich press. Add a dab more butter if you’re doing it on the stove. Squish down a bit with your spatula. Wait about 2 minutes for each side to get golden and crispy, then the middle goes nice and melty.

Close It Up:

Spread ketchup on the inside of the top halves of your bread. Lay those on top so the ketchup hugs the veggies. Give a gentle push so everything sticks—but don’t smash it all flat.

Build the Bottom:

Slather a pesto layer on one half of each roll. Lay down the grilled paneer. Fan out two tomato and two cucumber slices on every sandwich. Top the stack with a crunchy lettuce leaf.

Grill That Paneer:

Heat a pan on medium till you feel it’s warm. Drop in butter, let it melt. Add the pesto-coated paneer slices, but don’t pile them up. Cook for about 3 minutes each side. You want them brown on the outside, soft in the middle—it’ll smell awesome, too.

Get Your Paneer Ready:

Poke all over your paneer pieces so the pesto seeps in. Rub on a lot of pesto, coat every bit. Take five and let those flavors sink in while you fix the rest. This helps the cheese taste amazing all the way through.

This meal is close to my heart because it’s the first thing my daughter and I made up together. She thought of mixing pesto with the paneer instead of just slapping it on the bread, and honestly, that little switch made every bite pop.

How To Prep and Keep

Grill and pesto your paneer ahead—up to 2 days early. Just stash those pieces in the fridge inside a sealed box. When you’re hungry, warm ‘em quickly in your pan. You can also build your sandwiches (but don’t grill yet) and keep ‘em wrapped in parchment in the fridge for up to 6 hours. Grill ‘em up right before lunch or dinner for absolute freshness.

Swaps and Tweaks

Need it dairy-free? Use extra firm tofu that you’ve pressed dry, then marinate and grill just like the paneer. Butter out—go with olive oil for the pan. Avoiding gluten? Pick gluten-free bread or just roll everything up in big lettuce leaves. If nuts are a no-go, blend your pesto with sunflower seeds instead of pine nuts.

Yummy Combos

Keep it easy with some sweet potato fries or crunchy cucumber yogurt salad on the side. For drinks, sip masala chai in the morning, mango lassi at lunch, or grab a chilled pilsner with dinner. That cool side and this warm, rich sandwich are a match made in lunch heaven.

This one’s a total winner when you need a quick meal—super satisfying, and so easy to put together anytime!

Foire aux questions sur la recette

→ Can I use homemade pesto sauce for this sandwich?

For sure, go ahead and use homemade pesto if you’ve got it! Making pesto yourself means you can tweak the taste just how you like. That classic mix with basil, pine nuts, garlic, olive oil, and parmesan works great with paneer.

→ What can I substitute for paneer if it's not available?

If you can’t find paneer, swap it with halloumi, thick mozzarella slices, or firm tofu. All of them grill well and taste good with pesto, though the flavors will be a bit different.

→ How do I prevent the sandwich from becoming soggy?

To keep things from getting mushy, dry off your veggies before you use them. Also, spreading a thin layer of butter on the bread before adding your pesto and fillings helps keep the bread sturdy.

→ Can this sandwich be prepared in advance?

If you want to prep ahead, you can grill the paneer early and stash it in the fridge. Still, it’s best to build and grill the sandwich fresh so you get that crisp bite. If you’re in a rush, you can keep everything ready separately and quickly throw it together later.

→ What side dishes pair well with this sandwich?

Try serving this with a crisp salad, some potato or sweet potato chips, a small bowl of soup, or even a bit of cucumber raita. A fruit cup on the side also works nicely.

→ Can I make this sandwich without a grill or sandwich maker?

Definitely. Just use any regular skillet. Pop your sandwich in, press it gently with a spatula, and turn it after a couple minutes to get both sides toasty and golden.