sandwich | roasted pickled bell peppers and paneer sandwiches made with ragi sandwich bread
So we made Ragi sandwich bread loaves at Suryagarh 2 months ago and that became an instant hit with everyone. We made burger buns and steamed bao, some whole grain pesto rolls and many more breads with millets. I am working on a few new menus at Suryagarh as a consultant and loving it.
It is always good to see people loving all these breads despite a prejudice about millets being rough and tasteless. Millets are not rough and tasteless if they are cooked or baked rightly.
This ragi bread sandwich with pickled peppers and cottage cheese filling is such a flavourful delight I decided to share it with you all. The textures also work really well.
The ragi bread was made with whole wheat and ragi mix where 30% ragi, 30% whole wheat and 40% white flour was used, bread was baked using the standard bread recipe with minor manipulations to it. I am not sharing the detailed recipe of this particular ragi sandwich bread but I have already shared many ragi bread recipes in the past so you can try those at home.
Roasted pickled peppers filling is the recipe I am going to share today and how to assemble this pickled peppers and cottage cheese sandwich for any bread you are using.
This roasted and pickled peppers recipe is simple but needs a little planning and some pickling time, before assembling the sandwich.
(enough for 4 servings of loaded sandwich or for some extra salad)
For making pickled peppers
2 red bell peppers
2 yellow bell peppers
1 green bell pepper
2 large juicy ripe tomatoes
2 tbsp extra virgin olive oil
1 tbsp Balsamic vinegar
salt and pepper to taste
1/2 tsp minced garlic
few springs of fresh thyme or a pinch of dried thyme
To assemble sandwiches
some onion rings
a slab of fresh paneer
some salad greens (I used home grown rucola)
toasted bread of choice
Grill the bell peppers and tomatoes on open fire, I used the flame of my gas stove. You can grill them all in broiler mode of the oven. Grill them all till the skin is charred and the vegetables get a bit soft. I am using the words grilling and roasting interchangeably here, hope that is okay.
Peel the skin of all the grilled peppers and tomatoes, rubbing off the charred part works fine.
Discard the seeds and white pith of the peppers, and white pith just under the tomato stalk. Now chop them all lengthwise, in quarters or thinner strips.
To make the pickling dressing, combine the olive oil, balsamic vinegar, salt and pepper and the minced garlic together and smear over the grilled and chopped vegetables.
Transfer all the contents into a clean glass jar, pressing the slices down and let everything marinate for at least 3 hours. This jar of pickled peppers keeps well in the refrigerator for a week.
To assemble the sandwiches, toast the breads lightly and prepare the paneer.
Slice the paneer thinly into large sheets and grill it over open flame using a metal grid. Do not bake or grill in the oven as the paneer slices dehydrate and become chewy that way. You can smear salt over paneer if you wish, we never needed to do that.
Arrange the salad greens, paneer slices and pickled peppers and tomatoes over one toasted bread slice and cover with another. I have not buttered the bread slices as there is enough olive oil in the pickled peppers and enough fat in the paneer.
You can use slices of fresh Bocconcini instead of paneer or can add some grated cheese of your choice to the sandwich too. I love adding a bit of Feta cheese sometimes but I like paneer a lot too.
This loaded sandwich is quite heavy so wrap it in butter paper to hold well. Eating the sandwich will be easier that way. And this grilled pickled peppers sandwich is quite heavy as well. One weekend we had it for our brunch and it kept us full all day.
I have been making wraps with the same filling too and the husband doesn't mind eating pickled peppers. Else he is slightly intolerant to the aroma of peppers and he can smell peppers from a distance. Pickling rocks, quick pickling or otherwise.