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Course Dinner, Lunch
Cuisine American, Indian
Servings 4 melts


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
  • 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


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.
Tried this recipe?Let us know how it was!

Mint & Cilantro Paneer Melt

A blend of freshly grated paneer, shredded pepperjack cheese, and roasted red bell peppers all stacked in between two pieces of ghee toasted nan smeared with a creamy mint and cilantro sauce.
Kontos® 7” Onion Nan #10085