This thecha paneer sandwich is perfect if you are bored of eating the same sandwiches on repeat. One bite of that spicy, garlicky, cheesy filling and you’ll wonder why you didn’t try this sooner.
The star of this thecha paneer sandwich is the thecha itself, a Maharashtrian condiment made by pounding roasted green chillies, garlic, groundnuts, and coriander in a mortar and pestle. Mixing it into a filling turns your regular grilled sandwich into a spicy, rustic, and incredibly flavourful snack.
The whole thing takes about 30 minutes, and most of that is just making the thecha and assembling. We make these for weekend breakfasts, afternoon chai, and any time the kids need something filling between meals. Read on to find out how to make paneer sandwich at home.
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Ingredients for Thecha Paneer Sandwich
- Thecha: Green chillies, garlic, groundnuts, coriander, and salt, roasted and pounded in a mortar and pestle. This is the heart of the filling.
- Paneer: Grated, not cubed. Grating it helps it mix evenly with the thecha and melt into the sandwich better.
- Mozzarella Cheese: For that stretchy, melty pull when you bite into the sandwich.
- Green Capsicum: Finely chopped. Adds a fresh crunch to the filling.
- Hung Curd: Binds the filling together and adds a slight tanginess that balances the heat from the thecha.
- Bread: Any sandwich bread works. I’ve used regular white bread here.
- Butter: For toasting the sandwich on both sides till golden.
Frequently Asked Questions
Yes. Use firm tofu, grate it the same way you would paneer, and squeeze out any excess water before mixing it with the thecha and other filling ingredients. The texture will be slightly different, but the thecha does most of the flavour work here, so it still tastes great.
It will. Shredded cooked chicken mixed with thecha, cheese, and hung curd makes for a really good non-veg version. Just make sure the chicken is cooked and cooled before assembling, since the sandwich only toasts for a few minutes in the pan.
Regular white sandwich bread works perfectly. But sourdough, multigrain, and even pav sliced in half all work well. Thicker breads hold the filling better and give you a crunchier toast. Avoid very thin or soft bread as it tends to tear when you spread the filling.
Richa’s Top Tips
- Pound the thecha coarse, not smooth. You want a rough, chunky texture that you can bite into. Over-grinding it into a paste loses that rustic character that makes thecha special.
- Roast the chillies and garlic properly before pounding. Let them blister on all sides for 2-3 minutes. This mellows the raw heat and brings out a deeper, smokier flavour that carries through the entire sandwich.
- Use hung curd, not regular curd. Regular curd has too much moisture and will make the filling watery, which leads to soggy bread. Hung curd or Greek yogurt gives you the tanginess without the excess liquid.
Storage Tips
- The filling: You can make the thecha paneer filling ahead of time and store it in an airtight container in the fridge for up to 2 days. This makes it really easy to just spread, assemble, and toast whenever you want a quick sandwich.
- The thecha: Stores well on its own in the fridge for up to a week. Make a bigger batch and use it in sandwiches, parathas, or just with rice and dal.
- The sandwich: These are best eaten fresh off the tawa. Once they cool down, the bread loses its crunch and the cheese sets. If you do have leftovers, reheat on a hot tawa for a minute on each side. Avoid the microwave as it makes the bread chewy.
Serving Ideas
This thecha paneer sandwich is great as a snack or light meal on its own, but here are a few things from the blog that pair well with it:
- With Masala Chai: A hot cup of masala chai alongside a spicy, cheesy sandwich is the most classic Indian snack-time combination. Nothing beats it.
- With Roasted Tomato Pesto Soup: If you want to turn this into a more filling meal, a warm bowl of tomato soup for dunking is the way to go.
- With Roasted Masala Chickpeas: For a snack platter when you have people over, a bowl of these crunchy masala chickpeas alongside the sandwiches makes for a great spread.
If your sandwiches have been feeling a little repetitive lately, I really think this one will change that. Make a bigger batch of thecha while you’re at it; it goes with parathas, rice, dal, pretty much everything. Tag me on Instagram @my_foodstory when you make these, I’d love to see your version.
Watch Thecha Paneer Sandwich Recipe Video
Thecha Paneer Sandwich
Equipment
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1 Sandwich maker
Ingredients
Thecha
- 1 tablespoons cooking oil
- 8 green chillies whole, stems removed
- 8 garlic cloves
- ½ teaspoon salt
- 2-3 green coriander stems and leaves
- 2 teaspoons roasted de-skinned groundnuts
For paneer filling
- 200 gms paneer grated
- 1 ¼ cups mozzarella cheese
- ¼ cup finely chopped green capsicum
- 3 tablespoons hung curd or greek yoghurt
- ⅛ teaspoon salt
For sandwich
- 8 slices bread
- 1-2 tablespoons butter
Instructions
Making thecha
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Heat oil on a tava or shallow pan, add green chillies and garlic. Let them blister on all sides – this takes 2-3 minutes. Add to a mortar and pestle along with salt, coriander stems and leaves, groundnuts and pound them to a coarse paste. Set aside for later.1 tablespoons cooking oil, 8 green chillies, 8 garlic cloves, ½ teaspoon salt, 2-3 green coriander stems and leaves, 2 teaspoons roasted de-skinned groundnuts
Making thecha paneer filling
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Add all the ingredients for paneer filling to a bowl, add thecha and mix well.200 gms paneer, 1 ¼ cups mozzarella cheese, ¼ cup finely chopped green capsicum, 3 tablespoons hung curd or greek yoghurt, ⅛ teaspoon salt
Making the sandwich
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Add 2 tablespoons of thecha paneer filling on a slice of bread and spread evenly. Cover this with another slice of bread to make it a sandwich.8 slices bread, 1-2 tablespoons butter
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Apply a teaspoon of softened butter on both sides of the sandwich and spread evenly.
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Heat a tawa or frying pan over high heat. Once hot, place the sandwich in the middle and reduce the flame to medium. Toast on both sides for 2-3 minutes or until golden brown. Repeat the same steps for all the sandwiches.
Video
Nutrition
This article was researched and written by Harita Odedra.
The post Spicy and Creamy Thecha Paneer Sandwich appeared first on My Food Story.