4 slices wholemeal bread or other bread, cut into thin or medium slices
A few lettuce leaves (I use iceberg lettuce)
A few finely sliced rounds of red onion, separated
4 tsp. mayonnaise (can be light mayo, if preferred)
2 tsp. lemon juice
2 tsp. milk, or more
Mix together the sauces leaving the spices for another day. Place the paneer in the marinade and leave to absorb the flavours for 20 minutes. Place a piece of foil on the floor of the grill and put the grill on high.
Transfer the paneer to the grill and cook for 8-10 minutes or until the edges are charring. Meanwhile, toast the bread. Stir together the mayo, lemon juice and milk and season to taste, I add a lot of black pepper.
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.
Crispy Tofu and Roast Veggie Thai Green Curry by Sneh Roy
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