Paneer sandwich recipe:

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150 grams yogurt
1 tsp chili powder
4 tsp turmeric
1/2 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp garam masala
1/2 tsp aamchur (mango powder)
1 tsp kasuri methi (fenugreek dried leaves)
1 tsp ginger garlic paste
1/2 tsp salt
1 tbsp oil
2 tsp roasted besan (chickpeas flour)
1 cup paneer (cubed)
1/2 capsicum (diced)
1/2 onion (diced)
1 tomato (diced)
2 tbsp oil
Mexican Cheddar cheese (optional)
Shredded mozzarella (optional)

Chili garlic chutney:

11 Soaked and deseeded Kashmiri red chilies
3 Green chilies
9 Garlic cloves.
1 tsp Cumin powder
1/2 tsp Black salt
Salt to taste
Water as required

Green sandwich chutney:

70 grams of Coriander
7 Curry leaves
8 Spicy green chilies
6 Garlic cloves
28 grams of Ginger
2 tsp Roasted chana dal
Salt to taste
Large pinch of chaat masala
A pinch of Cumin powder
Very little Water

To begin, cut all of your vegetables into little cubes, such as onion, tomatoes, capsicum, and carrots.
Mash or grate the paneer in a large mixing basin. Season with salt, turmeric, cumin powder, chili powder, coriander powder, aamchur powder, fenugreek leaves, besan, grama masala, and ginger garlic paste.

Then, in a mixing bowl, combine all of the chopped vegetables, followed by the garlic chili chutney and green chutney, and mix until thoroughly combined.

Spread the green sandwich chutney on the first piece, the chili garlic chutney on the second, and the mayonnaise on the last slice of bread.

Add the paneer sandwich filling to all three bread pieces, generously and evenly, and then assemble the sandwich. You can additionally add some Mexican cheddar cheese to your paneer sandwich for added flavor.

Add some oil to a skillet and set the paneer sandwich on top. Allow both sides of the sandwich to get golden and crispy, then add some grated mozzarella cheese to the edge of the pan and flip one of the sandwich sides on top of the cheese, allowing the cheese to become golden and crispy before serving.