Junglee Sandwich Recipe

For Salsa
2-3 Green chilli, chopped,
2 medium size Onion, chopped,
2 medium size Tomato, chopped,
2 medium size Capsicum, chopped,
Salt to taste,
½ Lemon juice,
½ tsp Degi red chilli powder,

For Masala Mayonnaise
⅓ cup Mayonnaise, (Hung curd)
1 tsp Garam masala,
1 tsp Chaat masala,
1 tsp Degi red chilli powder,

For Assembling
6 Triangle Bread slice,
Green chutney,
Prepared Salsa,
Nylon sev,
200 gms Paneer, cut into small cubes,
¼ cup Sweetcorn, blanched,
Prepared Masala,
1 medium size Beetroot, grated,
Bread slice,
Masala Mayonnaise,
Mustard sauce,
Schezwan sauce,
Potato chips,
Cheese, grated,

See Recipe:

For Salsa
In a bowl, add green chilli, onion, tomato, capsicum, salt to taste, lemon juice, degi red chilli powder and mix it well. Keep it aside for further use.

For Masala Mayonnaise
In a bowl, add mayonnaise, garam masala, chaat masala, degi red chilli powder, mix it well and keep it aside for further use.

For Assembling
Take four bread slice apply butter on one side of the bread slice, further apply green chutney
Now, add prepared salsa, sprinkle some nylon sev, add paneer, sweet corn, sprinkle prepared masala.
Now, grate beetroot, crush some potato chips on top and grate some cheese over it.
Take another bread slice, apply butter on one side and apply masala mayonnaise on butter side and mustard sauce, schezwan sauce on other side, place the masala mayonnaise side facing the filling side. Close it with remaining filling bread slices to make a sandwich.
Heat a grill pan until it’s hot, apply butter on the sandwich and grill on both the sides until the grill marks appear and it’s golden brown in color.
Garnished it with mayonnaise, tomato ketchup, potato chips, grate cheese on top and coriander sprig.
Seve it hot.

(Recipe By Chef Ranveer Brar)

Leave a Comment