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.
Vegetarian Mixed Mushroom, Tofu and Courgetti Thai Green Curry
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