When you think of paneer, pesto probably isn’t the first flavour that comes to mind. But once you try this combination, you’ll wonder why you didn’t mix them sooner. The paneer pesto sandwich is a delicious blend of soft Indian cottage cheese and the rich, herby goodness of basil pesto, tucked between slices of perfectly grilled bread. It’s light, nutritious, and full of bold yet comforting flavours.
This sandwich is perfect for those days when you’re craving something satisfying but don’t want to spend hours in the kitchen. It works equally well as a breakfast sandwich, a lunchbox favourite, or even a light dinner paired with a bowl of soup or some salad. The creamy texture of paneer balances beautifully with the nuttiness of pesto and the crunch of fresh vegetables, giving each bite a delightful contrast.
Plus, it’s easy to customise. You can use homemade pesto or store-bought, keep it vegetarian or add extras like olives or sun-dried tomatoes, and choose any bread you like from sourdough and multigrain to regular sandwich slices. Let’s walk through the five simple steps to create this wholesome paneer pesto sandwich.
Step 1: Prepare the pesto or keep it ready
If you’re making fresh pesto, blend together a handful of fresh basil leaves, a clove of garlic, two tablespoons of nuts (like cashews or walnuts), salt, a squeeze of lemon juice, and olive oil. Add some grated cheese or nutritional yeast if you like it cheesy. Blend into a thick paste and set it aside. You can also use store-bought pesto to save time, just make sure it’s fresh and flavourful. Keep your pesto ready before you move on to prepping the sandwich filling.
Step 2: Slice the paneer and lightly season
Cut 150 to 200 grams of paneer into thin slices or small cubes depending on your sandwich style. For extra flavour, lightly season the paneer with salt, pepper, and a pinch of Italian herbs or oregano. You can also marinate it for a few minutes in olive oil and lemon juice to give it a fresh taste. If you prefer grilled or crispy paneer, you can sauté it in a non-stick pan until golden on both sides. Otherwise, you can use it as is for a softer, creamier bite.
Step 3: Choose and prep your bread slices
Select your favourite sandwich bread whole wheat, multigrain, white, or even baguette. Butter the outer sides of the bread lightly to help them crisp up during grilling. On the inside, spread a generous layer of the pesto. Make sure to coat both slices so the flavour is well balanced in every bite. You can also layer a little mayonnaise or cream cheese for extra creaminess if you like.
Step 4: Add veggies and layer the sandwich
Now it’s time to assemble. Place the paneer slices on one side of the bread, followed by fresh vegetables like tomato slices, cucumber, onions, or lettuce whatever you enjoy. Make sure not to overload it, so the sandwich holds together nicely. Press the second slice on top and gently flatten it to lock in all the layers. You can make the sandwich open-faced or closed, depending on how you plan to grill or toast it.
Step 5: Grill or toast and serve hot
Heat a sandwich maker, grill pan, or tawa. Place the sandwich and toast until golden and crispy on the outside and the paneer is soft and slightly melty inside. Flip carefully if using a tawa and press with a spatula for even toasting. Once done, cut into halves or quarters and serve hot. Pair with tomato soup, green chutney, or just a side of chips for a full meal. This sandwich is best enjoyed fresh but also works well packed for lunch.
Paneer pesto sandwich is a beautiful example of how two very different cuisines Indian and Italian can come together in harmony. It’s quick to make, full of nutrients, and versatile enough for breakfast, lunch, or dinner. If you’re tired of the same old sandwich routines, this fresh and flavourful option will give your day a delicious lift. One bite and you’ll be hooked on this green twist.
