PLT Sandwich
PLT Sandwich
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- 1 packet The Spice Tailor Original Tikka masala
- 150g paneer, cut into long 1cm thick slices
- 4 slices wholemeal bread or other bread, cut into thin or medium slices
- A few lettuce leaves (I use iceberg lettuce)
- A few finely sliced rounds of red onion, separated
- 4 tsp. mayonnaise (can be light mayo, if preferred)
- 2 tsp. lemon juice
- 2 tsp. milk, or more
- Mix together the sauces leaving the spices for another day. Place the paneer in the marinade and leave to absorb the flavours for 20 minutes. Place a piece of foil on the floor of the grill and put the grill on high.
- Transfer the paneer to the grill and cook for 8-10 minutes or until the edges are charring. Meanwhile, toast the bread. Stir together the mayo, lemon juice and milk and season to taste, I add a lot of black pepper.
- Spread the mayo over one piece of toast, add the red onions, then a layer of tomatoes and then lettuce and finally top with the paneer and the last toast. Slice in half and serve.
- 1 packet The Spice Tailor Original Tikka masala
- 150g paneer, cut into long 1cm thick slices
- 4 slices wholemeal bread or other bread, cut into thin or medium slices
- A few lettuce leaves (I use iceberg lettuce)
- A few finely sliced rounds of red onion, separated
- 4 tsp. mayonnaise (can be light mayo, if preferred)
- 2 tsp. lemon juice
- 2 tsp. milk, or more
- Mix together the sauces leaving the spices for another day. Place the paneer in the marinade and leave to absorb the flavours for 20 minutes. Place a piece of foil on the floor of the grill and put the grill on high.
- Transfer the paneer to the grill and cook for 8-10 minutes or until the edges are charring. Meanwhile, toast the bread. Stir together the mayo, lemon juice and milk and season to taste, I add a lot of black pepper.
- Spread the mayo over one piece of toast, add the red onions, then a layer of tomatoes and then lettuce and finally top with the paneer and the last toast. Slice in half and serve.
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Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
