Oats and Vegetable Sandwiches

Prep Time: 10 minutes

Cooking Time: 8-10 minutes

Serves: Two

For the Quaker Oats and Vegetable Spread

• ½ c roasted Quaker Oats
• 2 tbsp grated carrot
• 2 tbsp shredded cabbage
• ½ cup yoghurt
• ¼ tbsp oregano
• Salt and pepper, to taste

For the Sandwich

• 50 g paneer, thinly sliced
• 6 slices whole-wheat bread, toasted
• 1 tbsp green mint chutney
• 1 cucumber, sliced

To make the Quaker Oats and Vegetable spread

In a bowl, mix together the roasted Quaker Oats, grated carrot, shredded cabbage and yoghurt. Season with salt, pepper and oregano, and set aside while you prepare the rest of the sandwich. 

To make the Sandwich

Heat a non-stick tava. Put the thinly sliced paneer pieces in the pan, and cook them on one side for one or two minutes, until the paneer starts to turn brown. Then, turn the slices over and repeat the process. Remove from heat and set aside. Place one slice of the toasted bread on a plate. Spread a spoonful of the mint chutney on it. Then, spread some of the Quaker Oats and vegetables spread over the chutney.

Place a paneer slice on the spread, and sprinkle salt and pepper over it. To create the next layer, take another toasted slice, and spread the chutney on both sides. Do the same with the Quaker Oats and vegetable spread. Place this slice on top of the paneer. Arrange the cucumber over the second bread slice. Sprinkle salt and pepper, to taste, over the cucumber. Take a third toast slice  of bread, and apply the Quaker Oats mixture on one side. Place it on the sandwich, with the Oats side facing down. Press down on the sandwich so that it is sealed firmly. Cut the crusty edges. Cut diagonally to make two triangles and serve. Repeat with the other three slices.