Stuffed Corn and Paneer Footlong, Baked Veg Paneer Sandwich
by Tarla Dalal
Stuffed Corn and Paneer Footlong is an irresistible snack (or meal!) of fresh footlong bread, crisped to perfection and stuffed with a combination of delicious ingredients like tomato for tang, capsicum for flavour, sweet corn for a refreshing crunch, and paneer for a luscious texture.
Top this with tomatoes and cheese and bake till the aroma wafts out of the oven, and fills your house with gastronomical nirvana!
If you want to round out Stuffed Corn and Paneer Footlong as a meal serve along with a bowl of hot soup of your choice.
Stuffed Corn and Paneer Footlong, Baked Veg Paneer Sandwich recipe - How to make Stuffed Corn and Paneer Footlong, Baked Veg Paneer Sandwich
Preparation Time: Cooking Time: Baking Time: 25 to 27 minutes Baking temperature: 200°C (400°F). Total Time:
Makes 2 servings
For The Bread
1 footlong (12”) bread
melted butter
For The Stuffing
1 tbsp oil
1/4 cup finely chopped onions
1/2 cup finely chopped capsicum
2 tsp finely chopped green chillies
1/2 cup finely chopped tomatoes
1 1/2 cups boiled and coarsely crushed sweet corn kernels (makai ke dane)
1 cup grated paneer (cottage cheese)
Other Ingredients
6 tomatoes slices
4 tbsp grated processed cheese
For the bread
- For the bread
- Cut the footlong bread horizontally into two parts and using a spoon scoop out the centres.
- Brush both the sides with a little melted butter.
- Bake in pre-heated oven at 200°c (400°f) for 10 minutes or till the bread turns crisp. Keep aside.
For the stuffing
- For the stuffing
- Heat the oil in a broad non-stick pan and add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum, green chillies and tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the sweet corn, paneer and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Divide the stuffing into 2 equal portions and keep aside.
How to proceed
- How to proceed
- Spread 1 portion of the prepared stuffing in the hollow cavity on the scooped sides of each toasted bread.
- Place 3 tomato slices and sprinkle 2 tbsp of cheese over each bread.
- Bake in pre-heated oven at 200°c (400°f) for 10 minutes.
- Serve immediately.
Stuffed Corn and Paneer Footlong Video by Tarla Dalal
| Energy | 632 cal |
| Protein | 21.6 g |
| Carbohydrates | 58.9 g |
| Fiber | 5 g |
| Fat | 36.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 995.7 mcg |
| Vitamin B1 | -0.3 mg |
| Vitamin B2 | -0.5 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 66.3 mg |
| Folic Acid | 49.9 mcg |
| Calcium | 532.7 mg |
| Iron | 2.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 77.2 mg |
| Potassium | 348.1 mg |
| Zinc | 0.7 mg |
We all love this recipe and i have been making it for years now. Picked the recipe from one of Tarlaji''s books, which i had all. I had a little pepper, ketchup and ready pizza/pasta sauce to the corn paneer mixture to give it a tangier and saucier taste.
Stuffed corn and paneer foot long.. a superb snack recipe.. which is very filling and at the same time it is quick to make it.. Loved this recipe.. Thank you for this recipe..