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
- Rup 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.