Ingredients
Paneer Melt
- 4 each Kontos® 7" Onion Nan Halved
- 0.5 cup(s) Mint & Cilantro Sauce
- 1 cup(s) Paneer Cheese Freshly Grated
- 8 slices Pepper Jack Cheese
- 1 cup(s) Roasted Red Bell Peppers Julienne
- 0.25 cup(s) Ghee
Mint & Cilantro Sauce
- 1 cup(s) Cilantro Leaves Fresh
- 0.50 cup(s) Mint Leaves Fresh
- 0.5 each Serrano Chili Pepper De-seeded
- 0.5 tbsp(s) Garlic Minced
- 1 tbsp(s) Honey
- 025 cup(s) Lime Juice
- 0.25 cup(s) Water
- 1 cup(s) Mayonnaise
- As needed Kosher Salt
- As needed Ground Black Pepper
Instructions
Paneer Melt
- Pre-heat a griddle over medium high heat.
- For each sandwich, spread 1 Tbsp(s) on each half of onion nan and top each slice with 2 Tbsp(s) of grated paneer.
- Top the bottom half with 2 slices of pepper jack cheese, and 1/4 Cup(s) of roasted red bell peppers.
- For each sandwich, melt 1/2 Tbsp(s) of ghee over the griddle and place the sandwich on top.
- Spread 1/2 Tbsp(s) of ghee over the top half of the sandwich.
- Griddle both sides for 5 minutes or until flatbread is golden and cheese is completely metled.
- Optional: Cut in half again before serving.
Mint & Cilantro Sauce
- Add all ingredients to the base a blender and blend on low while gradually increasing the speed to high.
- Blend until sauce is smooth; Transfer to an airtight container and refrigerate until needed.
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