Loaded sandwich collection featuring Chicken Egg, Paneer BBQ, and Cheese Chutney

Loaded Sandwich Collection: Chicken Egg, Paneer BBQ & Cheese Chutney

When it comes to sandwiches, it’s all about layers of flavor! This Loaded Sandwich Collection brings together three mouthwatering varieties: a zesty Peri Peri Chicken Egg Sandwich, a rich and creamy BBQ Grill Paneer Sandwich, and a fresh and tangy Cheese Chutney Whole Wheat Sandwich. Each one is packed with nutritious ingredients, making them perfect for breakfast, lunch, or even a light dinner.

1. Peri Peri Chicken Egg BF Sandwich

Ingredients

  • Focaccia bread

  • Egg spread

  • Pulled peri peri chicken

Instructions

  1. Prepare the bread
    Start by slicing the focaccia bread into two halves. Lightly toast it in a grill pan or toaster to give it a bit of crispiness.

  2. Cook the egg spread
    In a bowl, whisk together eggs and a pinch of salt. Scramble the eggs in a pan with a bit of butter or oil until cooked to your liking. Spread the cooked eggs evenly on one half of the toasted focaccia.

  3. Prepare the peri peri chicken
    If not already prepared, cook the pulled peri peri chicken. You can use shredded chicken mixed with peri peri sauce or make your own spicy mixture. Once cooked, layer the peri peri chicken over the scrambled eggs.

  4. Assemble the sandwich
    Place the other half of the focaccia bread on top of the filled half. Press down gently to hold everything together.

  5. Serve
    Cut the sandwich in half and serve immediately. Enjoy the spicy kick from the peri peri chicken and the creaminess of the scrambled eggs.

2. BBQ Grill Paneer Sandwich

Ingredients

  • Focaccia bread

  • Nutralite (or any butter substitute)

  • Cheese (your choice of cheese)

  • Coleslaw (prepared)

  • Paneer (cubed and grilled)

  • Bell peppers (sliced)

  • Onion (sliced)

Instructions

  1. Toast the bread
    Slice the focaccia into two halves. Lightly toast the bread in a grill pan or oven to make it crispy.

  2. Prepare the filling
    Grill the paneer cubes in a pan with a little oil or ghee until golden brown and slightly crispy on the edges. Set aside. In the same pan, sauté the bell peppers and onions until soft and slightly charred.

  3. Prepare the sandwich spread
    Spread Nutralite or any butter substitute on the inside of each focaccia half. Layer on the cheese, letting it melt slightly.

  4. Assemble the sandwich
    On one half of the focaccia, add the grilled paneer cubes, followed by the sautéed bell peppers and onions. Top with coleslaw for a crunchy texture.

  5. Grill the sandwich
    Close the sandwich and press it down lightly. Grill the sandwich on both sides for 2-3 minutes until the cheese is melted and the bread is golden brown.

  6. Serve
    Cut the sandwich in half and serve hot. Enjoy the smoky flavor of the grilled paneer combined with the crunch of the veggies and the creamy coleslaw.

3. Cheese Chutney Whole Wheat Sandwich

Ingredients

  • Whole wheat bread

  • Cucumber (sliced)

  • Tomato (sliced)

  • Mint chutney (prepared)

  • Cheese (your choice of cheese)

Instructions

  1. Prepare the bread
    Slice the whole wheat bread into two halves. You can lightly toast the bread for added crunch if you prefer.

  2. Spread the chutney
    On one slice of bread, spread a generous amount of mint chutney. The chutney will add a refreshing and tangy flavor that complements the other ingredients.

  3. Layer the veggies
    Place slices of cucumber and tomato on top of the chutney. These fresh veggies provide a crunchy, juicy element to the sandwich.

  4. Add the cheese
    Layer cheese (such as cheddar or mozzarella) on top of the veggies. The cheese can either be served cold, or you can melt it by placing the sandwich in a warm pan for a couple of minutes.

  5. Assemble the sandwich
    Close the sandwich with the other slice of bread, pressing down gently to keep the ingredients in place.

  6. Serve
    Cut the sandwich in half for easy serving. Enjoy the fresh, tangy, and cheesy goodness of this whole wheat sandwich.

Nutritional Comparison

Recipe

Peri Peri Chicken Egg BF Sandwich

BBQ Grill Paneer Sandwich

Cheese Chutney Whole Wheat Sandwich

Energy (Kcal)

303

347

298

Fat (g)

16

16

14

Carbohydrates (g)

18

32

35

Fiber (g)

1

2

5

Protein (g)

19

16

10

Sugar (g)

2

3

7

Tips & Variations

  • Add more spice: For the Peri Peri Chicken Egg Sandwich, you can add extra chili sauce or chili flakes to ramp up the heat.

  • Make it vegetarian: Substitute the peri peri chicken with grilled tofu or veggie patties for a vegetarian option.

  • Vegan version: Replace the cheese and Nutralite with vegan cheese and butter substitutes to make the sandwiches completely plant-based.

  • Try different chutneys: If you’re not a fan of mint chutney, feel free to swap it for tamarind or coriander chutney in the Cheese Chutney Whole Wheat Sandwich.

  • Toast it all: For an extra crispy and melty sandwich, grill all three recipes until the cheese is fully melted and the bread is golden brown.

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