Peri Peri Paneer Sandwich (Homemade Peri Peri Masala)
Dry peri peri masala mixed at home, whisked into a lemony marinade for paneer, then grilled and stacked into sandwiches with cooling mint yogurt or fresh veg.
Equipment
- Small mixing bowl and whisk
- Airtight jar for storing dry masala
- Grill pan or cast-iron skillet
- Thin spatula (fish spatula works well)
- Sandwich press (optional)
Ingredients
Peri peri masala (dry mix, makes about 3/4 cup)
- 2 tbsp Kashmiri red chili powder
- 1½ tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp fine sea salt
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 tsp coarsely ground black pepper
- 1 tsp raw or light brown sugar optional
- 1 tsp ground ginger
- ¼ tsp ground cinnamon optional
Peri peri marinade (for paneer)
- 2½ tbsp peri peri masala from above add up to ½ tbsp more for extra heat
- 2 tbsp neutral oil or light olive oil
- 1 tbsp fresh lemon juice
- 2 tbsp thick plain yogurt optional, for cling
- 1 tsp apple cider vinegar or white vinegar optional
Paneer
- 250 g paneer sliced into 8 slabs about ½ inch thick
Sandwich assembly (per sandwich, multiply as needed)
- 2 slices sturdy sandwich bread or 1 small roll halved
- Soft butter or light oil, for brushing outside of bread
- 2–3 tbsp mint yogurt or green chutney thick yogurt, chopped mint, salt, pinch of sugar
- Lettuce leaves, thin cucumber, or tomato as desired
- 2 thin slices mild cheese such as mozzarella or provolone optional
Instructions
Make the peri peri masala
- Whisk all dry masala ingredients in a bowl until evenly combined and no lumps remain.
- Transfer to an airtight jar. Store away from direct light and use a dry spoon when measuring.
Marinate the paneer
- In a wide shallow dish, whisk peri peri masala, oil, lemon juice, yogurt if using, and vinegar if using until smooth. Taste and adjust salt only if needed (the dry mix already contains salt).
- Add paneer slabs and turn to coat every surface. Cover and refrigerate at least 30 minutes and up to overnight. If marinating overnight, keep lemon on the moderate side or increase yogurt slightly.
Cook the paneer
- Heat a grill pan or cast-iron skillet over medium-high until hot. Lightly brush with oil.
- Lay paneer in a single layer without crowding; work in batches if needed.
- Cook about 2–3 minutes per side until deep golden with char marks and the paneer releases easily from the pan. Transfer to a plate.
Assemble and grill sandwiches
- For each sandwich, brush the outer faces of bread with butter or oil. Spread mint yogurt or chutney on the inside of one slice.
- Layer lettuce or cucumber if using, two warm paneer slabs (or more if your bread is large), optional cheese, and close the sandwich.
- Grill or press on medium heat until the bread is crisp and the center is warm, about 3–4 minutes per side depending on thickness.
- Cool slightly before slicing. Serve warm.
Notes
Shortcut: replace the dry masala plus marinade spices with 2–3 tbsp store-bought peri peri sauce; reduce any other salt in the sandwich.
Double the dry masala batch and keep half for roasted vegetables, fries, or tofu.
Pat cucumber and tomato dry if you pack sandwiches for later.
Store leftover dry masala in the jar up to 2–3 months for best flavor.
Store leftover cooked paneer in an airtight container in the refrigerator up to 2 days; reheat in a dry pan.
Tried this recipe?Let us know how it was!