Let’s call this an illegal protein sandwich (inspired by mushroom melt) 😋 because it has half the calories and almost 2x the protein of your usual café sandwich.
Nutritional value (approx): 398 cal/per sandwich
C: 42g | P: 30g | F: 14.2g
Prepare the spread →
🌸 In a blender, add 50g low-fat paneer and 60g Greek yogurt (Epigamia/Skyr) and blend into a thick paste.
🌸 Mix in finely chopped garlic, freshly ground pepper (adjust to your heat tolerance), chopped coriander leaves, lemon juice (missed in the video 🤦), salt, and a pinch of sugar to balance the flavours.
Prepare the filling →
🌸 In a pan, heat ½ tsp oil, sauté minced garlic, then add 80g mushrooms with a pinch of salt (make sure they’re washed and cleaned properly).
🌸 Cook until the water evaporates, then add 1 tsp soy sauce and cook on medium flame for another 2–3 minutes or until the mushrooms are soft and properly cooked.
🌸 Add 30g baby spinach (if using regular spinach, blanch first), and cook for another minute.
Assembling →
🌸 Layer the prepared paneer-yogurt spread on both slices of bread (about 50g sourdough for two slices).
🌸 Add the sautéed mushrooms, 10g mozzarella, and some chili flakes.
🌸 Heat ½ tsp butter in a pan and toast the sandwich on both sides until golden and crusty.
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