GRILLED PANEER SANDWICH
GRILLED PANEER SANDWICH
Photo and recipe by Karin Biggs, @karin.biggs
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Indian cheese you can make at home in under 30 minutes, on toasted bread topped with Kelly's Jelly? Yes please. Packed with protein, calcium, and essential nutrients, paneer is a great choice for vegetarians and anyone looking to add more healthy, high-protein options to their diet.
INGREDIENTS
- Fresh Paneer (an Indian cheese you can make under 30 min. - see instructions below)
- 1/2 gallon whole milk, not UHT pasteurized
- 1/4 c lemon juice or vinegar
- 1/4 - 1/2 tsp salt
- A few slices of your favorite bread
-
Kelly’s Strawberry Habanero Pepper Jelly
- Mint
INSTRUCTIONS
- Pour the milk into a saucepan set over med. heat. Bring the milk to a bare simmer - just below the boil at around 200° F. When ready, the milk will look foamy and steamy.
- Remove the milk from the heat and stir in the lemon juice. The milk should begin to curdle immediately.
- Cover the milk and let stand for 10 minutes. The curds should be completely separated and the liquid should look yellow and watery.
- Set a strainer over a mixing bowl and line it with cheesecloth. Carefully scoop or pour the curds into strainer, letting the whey collect in the bowl beneath.
- Gather the cheesecloth in your hand and gently squeeze to remove the excess whey.
- Sprinkle 1/4 tsp salt over the curds. Mix gently and taste. Add salt if desired.
- Transfer the curds (still in the cheesecloth) to a large dinner plate. Shape them into a rough square and then fold the cheesecloth tightly around the curds to form a neat rectangle package. Set a second plate on top of the package and weigh it down for 30 min.
To assemble:
- Grill or toast your slices of bread.
- Spread on Kelly’s Strawberry Habanero Pepper Jelly.
- Grill your slices of paneer and top with a garnish of fresh mint.