Recipe by Anjum Anand
This is obviously a play on the BLT, which is an amazing flavour combination of salty smokiness with fresh salad vegetables and a mayonnaise. It just works. This is my Indian vegetarian version and is really lovely. The paneer is grilled/roasted in a spicy marinade and is lightly charred from the high roasting temperature, the black cardamom adds an extra smoky dimension. The tangy “mayonnaise” has some Greek yoghurt added to it for freshness and tang and works really well with these ingredients. It is a warm, spicy and crunchy sandwich that is very moreish. I would say make the paneer at home for this because it is worth it but if you do buy shop bought paneer, it might be worth leaving it in boiling water for 15 minutes to soften lightly before marinating and cooking.
Stir together the yoghurt, ginger, garlic, dried spices, lemon juice, oil and season to taste. Grate in the cardamom (I use a fine microplane grater but a nutmeg grater will work too). You can also use a pestle and mortar.
Place the paneer in the marinade and leave to absorb the flavours for at least 20 minutes. Place a piece of foil on the floor of the grill and put the grill on high.
Place the paneer on the rack and grill for 10 minutes or until the edges are charring. Meanwhile, toast the bread. Stir together the mayo, yoghurt, lemon juice and milk and season lightly.
Spread the mayo over one piece of toast, add the red onions, then a layer of tomatoes and then lettuce and finally top with the paneer and the last toast. Slice in half and serve immediately.