A play on the BLT, with an amazing flavour combination of salty smokiness, fresh salad vegetables and mayonnaise.
Stir together the yoghurt, ginger, garlic, dried spices, lemon juice, oil and season to taste. Grate in the cardamom (I use a fine microplane grater but a nutmeg grater will work too). You can also use a pestle and mortar.
Place the paneer in the marinade and leave to absorb the flavours for at least 20 minutes. Place a piece of foil on the floor of the grill and put the grill on high.
Place the paneer on the rack and grill for 10 minutes or until the edges are charring. Meanwhile, toast the bread. Stir together the mayo, yoghurt, lemon juice and milk and season lightly.
Spread the mayo over one piece of toast, add the red onions, then a layer of tomatoes and then lettuce and finally top with the paneer and the last toast. Slice in half and serve immediately.
If you buy shop bought paneer, it might be worth leaving it in boiling water for 15 minutes to soften lightly before marinating and cooking.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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