Grilled Sub Sandwich Recipe With Paneer & Roasted Vegetables Made Easy

To begin making the Grilled Sub Sandwich Recipes With Paneer & Roasted Vegetables, first let’s make the marinade.In a wipe down large mixing dish, toss in finely minced garlic, dried oregano, dried thyme, dried rosemary, red chilli flakes, lemon extract, 1 tablespoon olive fat, seasoning and pepper.

combine them all well.Next we will toast the vegetables.

bring to temperature a teaspoon of fat in a heavy bottomed cooking vessel or a wok, toss in the sliced produce, strew some seasoning and toast them until lightly softened. Turn off the bring to temperature.toss in paneer slices and roasted veggies to the marinade and gently toss them well, put a lid on and keep it aside for 5 mins.Next, bring to temperature and lubricate the barbecue cooking vessel (if using cast iron barbecue cooking vessel, brush it with little olive fat).Place the marinated paneer slices on the barbecue cooking vessel and barbecue it on high bring to temperature for 2 mins on each side.

Take out the grilled paneer from the cooking vessel and keep it aside in a dish. The next step is to assemble the Sub Sandwich with Paneer & Roasted Vegetables.Next, cut the submarine bread horizontally.

Apply dairy spread on both the halves of the bread.

Toast  both the halves of the bread on same barbecue cooking vessel until slightly golden brown and crisp.

Once the bread is toasted, remove from the bring to temperature.Place the toasted bread on a flat surface.

 Place a dairy topping cut on lower half of the bread and make an even layer of iceberg lettuce.

Place the grilled vegetables and the grilled paneer pieces on the top.Top it with dollops of mustard gravy and the remaining marinade from the dish.

put a lid on the sandwich with the other half of the bread and offer.offer Grilled Sub Sandwich With Paneer & Roasted Vegetables along with Zucchini Salad formula With Thai burning Chili Dressing and a mouth-watering Apple Almond Date Smoothie  for your weekend Brunch.