Peri Peri Paneer Sliders

There are snacks you make because you’re hungry, and then there are snacks you make because you want to impress someone (even if that someone is just yourself on a Friday night). These peri peri paneer sliders fall firmly in the second category, and the best part? They’re ready in under 25 minutes.

I first made these for a small game night at home, the kind where no one actually watches the game but everyone judges the snack spread. I needed something that felt exciting but wouldn’t have me stuck in the kitchen while everyone else was already into the chips. One pan, a few pantry condiments, and a very happy group of friends later, this recipe became a regular in our rotation.

Soft cubes of paneer tossed in smoky peri peri seasoning, sautéed with onions and bell peppers, then layered into buttery slider buns with two very different mayo sauces. It’s the kind of flavour combination that makes you reach for a second (and a third) before you’ve even finished the first.

What Makes These Sliders Special

Paneer is the ultimate vehicle for bold flavours, and peri peri seasoning proves exactly that. The spice blend brings heat, smokiness, and a faint citrusy tang that cuts right through the richness of the cheese. What really sets these sliders apart, though, are the two sauces.

The green chutney mayo brings brightness and freshness, a cooling contrast to the spiced paneer. The schezwan mayo goes the other way entirely: punchy, garlicky, and unapologetically bold. You can use one or both, but honestly, I always do both. Spread them on opposite sides of the bun, and every bite is a little different.

And then there’s the garlic parsley butter. Toast the buns in it, and the sliders go from good to genuinely dangerous.

Ingredients

For the paneer filling

• 200g paneer, cut into small cubes
• 1 tbsp peri peri powder
• Salt to taste
• 1 tbsp oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 tsp garlic, finely chopped

For the green mayo

• 2 tbsp green chutney (store-bought or homemade)
• 2 tbsp mayonnaise

For the schezwan mayo

• 2 tbsp schezwan chutney
• 2 tbsp mayonnaise

For the garlic parsley butter

• 2 tbsp unsalted butter, softened
• 1 tsp garlic, finely minced
• 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)

To assemble

• 8 mini slider buns
• 2 slices of processed cheese, halved (or 4 thin slices)
• 2 tbsp shredded cheese (mozzarella or cheddar)

How to Make Peri Peri Paneer Sliders

Prep the sauces (do this first)

In a small bowl, mix the green chutney and mayonnaise together until smooth. In another bowl, combine the schezwan chutney and mayonnaise. Set both aside in the fridge while you cook. They come together in under a minute and the flavours meld nicely as they sit.

For the garlic parsley butter, mix the softened butter with the minced garlic and parsley until combined. Set aside.

Cook the paneer filling

Toss the paneer cubes with peri peri powder and a pinch of salt. Make sure every piece is coated well.

Heat oil in a wide pan over medium-high heat. Add the paneer and cook for 3 to 4 minutes, turning occasionally, until each cube has a light golden crust. Don’t overcrowd the pan or the paneer will steam instead of sear. Remove and set aside.

In the same pan, add the sliced onion and cook for 2 minutes until softened. Add the garlic and both bell peppers. Stir-fry on high heat for 3 to 4 minutes, keeping some crunch in the peppers. Season with salt.

Return the paneer to the pan, toss everything together, and cook for 1 more minute. Take it off the heat.

Toast the buns and assemble

Spread the garlic parsley butter on the cut sides of the slider buns. Toast them in a pan over medium heat, butter-side down, for 1 to 2 minutes until golden and fragrant.

To assemble: spread green mayo on the bottom bun and schezwan mayo on the top bun (or mix it up as you like). Pile on the paneer and vegetable mixture, add a slice of cheese, and finish with a pinch of shredded cheese before closing the bun. Serve immediately.

Tips for the Best Peri Peri Paneer Sliders

Use fresh paneer if you can. Store-bought paneer works, but if it’s been in the fridge a while, soak the cubes in warm salted water for 10 minutes before cooking. It softens the texture and helps the seasoning stick better.

Don’t skip the high heat for the vegetables. A quick stir-fry on high keeps the peppers slightly crunchy, which gives the sliders a great textural contrast against the soft bun. If you cook them low and slow, they’ll turn limp.

Make the sauces your own. The schezwan-to-mayo ratio here is a starting point. If you want more heat, lean into the schezwan. If you prefer it milder, add more mayo. Same logic applies to the green mayo.

Make ahead note. You can cook the paneer filling up to 4 hours ahead and reheat it in the pan before assembling. The sauces keep in the fridge for up to 3 days. Don’t toast the buns until right before serving.

FAQs

Can I make these vegan?
Yes. Swap the paneer for firm tofu (press it well before cooking), use vegan mayonnaise, and replace the butter with vegan butter or a neutral oil for toasting the buns. Skip the cheese or use a vegan alternative.

What is peri peri powder?
Peri peri (also spelled piri piri) is a spice blend based on African bird’s eye chillies. It’s smoky, hot, and has a faint tangy note. Most supermarkets carry it in the spices aisle. You can also make a rough version by mixing chilli powder, smoked paprika, garlic powder, onion powder, and a pinch of dried lemon peel.

Can I use a different protein?
Absolutely. This recipe works well with halloumi (very similar searing behaviour to paneer), mushrooms (use large flat ones, cut into thick pieces), or even cauliflower florets roasted until crispy.

Can I make these ahead for a party?
Cook the filling and prep the sauces up to 4 hours ahead. Store the filling covered at room temperature if using within the hour, or refrigerate and reheat before serving. Assemble the sliders just before serving so the buns don’t get soggy.

What bread works best?
Mini brioche slider buns are ideal: slightly sweet, sturdy enough to hold the filling, and they toast beautifully in butter. Dinner rolls, small potato buns, or even pav buns work well too. Avoid anything too crusty as it makes the sliders harder to eat.

How do I store leftovers?
The paneer filling keeps in an airtight container in the refrigerator for up to 2 days. Reheat in a pan before reassembling. Assembled sliders do not store well, so it’s best to keep the components separate.

More Snack Recipes You’ll Love

If you’re building a snack spread, these pair beautifully alongside a plate of crispy poha cutlet or mixed veg cutlet for different textures on the same table. For more fusion-style recipes, the paneer tikka quinoa bowl uses paneer in a completely different direction, and avocado bhel is another quick Indian-fusion snack worth keeping in your back pocket.

These peri peri paneer sliders are everything a snack should be: fast, bold, and just a little bit extra. Whether you’re hosting or eating alone with the lights low and the TV on, they deliver every time. Game nights, parties, or “I just wanted something exciting for dinner” evenings, they fit all of the above.

Make them once and I promise the recipe becomes part of your go-to rotation. If you do, I’d love to know: did you go all green mayo, all schezwan, or both on opposite buns?

Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!