PLT Sandwich

PLT Sandwich

Made With Our Original Tikka Masala -
2 SERVES
SERVES 2
prep
8 MINS PREP
20 MINS COOK
25 MINS COOK
Anjum Signature

Tailored to Taste
A delicious vegetarian take on the classic BLT sandwich, this dish combines Indian paneer cheese with classic tikka masala flavours.
Ingredients
  • 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
Method
  1. 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.
  2. 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.
  3. 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.
Tailored to Taste
A delicious vegetarian take on the classic BLT sandwich, this dish combines Indian paneer cheese with classic tikka masala flavours.
  • 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
  1. 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.
  2. 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.
  3. 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.
MADE WITH OUR DELICIOUS
Original Tikka Masala

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!

£3.15
( / )
100p per 100g
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