Footlong sandwich stuffed with spicy capsicum and paneer stuffing.
Cottage cheese (paneer), cut into 1- inch wide strips 250 grams
Red capsicum 1 small
Yellow capsicum 1 small
Green capsicum 1 small
Six-inch footlong loaves 2 no
Olive oil 2 tablespoons
Garlic cloves, chopped 3 no
Salt to taste
Jalapeño chillies, cut into thin strips 2 no
Black peppercorns, crushed 8-10 no
Butter 2 tablespoons
English mustard 2 teaspoons
Large lettuce leaves 4 no
Cheese slices, cut into triangles 2 no
Fresh basil leaves 6-8 no
- Rub a little olive oil over the capsicums. Thread them onto a skewer or pierce with a fork and roast them, one by one, over a moderately hot open flame till charred. Plunge the roasted capsicums into cold water immediately. Peel, remove seeds and cut into thin strips.
- Heat two tablespoons of olive oil in a pan; add garlic and saute for half a minute. Add paneer strips, roasted capsicum strips, salt, jalapeño chillies and crushed peppercorns; cook for two minutes tossing and stirring continuously. Transfer to a plate and set aside to cool.
- To put together the footlong, place one six inch footlong on a board and slice it in half with a serrated knife. Butter one half of the loaf and spread English mustard on the other half.
- Place two lettuce leaves on the buttered side, topped with two cheese triangles, followed by a generous portion of the paneer and capsicum mixture. Sprinkle with roughly torn basil leaves. Cover with the second half of the loaf. Wrap the sandwich in aluminium foil or a paper napkin and serve immediately.