Green Spicy Sandwich Chutney

Wash the coriander leaves thoroughly and place them in a grinding jar. Add spinach leaves, green chillies, garlic, curry leaves, sandwich masala, salt, roasted chana dal, and ice cubes.

Grind the mixture into a fine, thick paste. Ensure the chutney is thick enough to spread on bread.

Store in an airtight container and refrigerate for up to a couple of days.

Red Garlic Chutney

Combine soaked Kashmiri and spicy red chillies, garlic, jeera powder, black salt, salt, lemon juice, and water in a grinding jar.

Grind to a fine paste. Adjust the consistency with water, keeping it thick to prevent the bread from becoming soggy. If needed, add a few pieces of bread to thicken.

In a mixing bowl, combine mustard oil with Kashmiri red chilli powder. Add remaining powdered spices, garlic ginger paste, red garlic chutney, thick curd, mayonnaise, and salt.

Smoke the sauce by pouring ghee over live charcoal. Discard the charcoal and mix the ghee into the sauce. Set aside.

Paneer Vegetable Filling

Mix chopped tomatoes, capsicum, onions, blanched sweet corn, chopped paneer, mint, and coriander in a bowl. Your filling is ready.

Assembly

Butter one side of each bread slice. Apply tandoori sauce to the buttered side. Add paneer vegetable filling and sprinkle sandwich masala. Grate cheese as desired.

On another slice, butter both sides and apply green chutney on one side and red chutney on the other. Add more filling, sprinkle masala, and top with cheese.

Butter the top slice and spread tandoori sauce. Place on top of the sandwich. Grill in a preheated griller or grill pan until crispy and golden brown, or until grill marks appear.