Paneer Hoagie Roll

(A) Hoagie Roll

Step 1

Mix milk, yeast, malt, and sugar together.

Step 2

In a bowl combine flour and salt. Add the wet mixture and form a shaggy dough. Slowly incorporate oil and knead for 10 minutes.

Step 3

Rest the dough for 30 minutes.

Step 4

Knead again for 10 minutes and perform a windowpane test. Continue kneading until the dough passes the test.

Step 5

Allow the dough to rise until doubled in size (about 1 hour).

Step 6

Punch down the dough and divide into 4 equal portions (approximately 178 g each). Shape into 10-inch logs and seal the seams properly.

Step 7

Transfer to a baking tray and proof for 45–60 minutes.

Step 8

Apply milk wash and score the rolls. Bake at 200°C for approximately 20 minutes.

Step 9

Allow to cool completely before use.

(B) Base Mayonnaise

Step 1

Add milk, vinegar, salt, sugar, and mustard to a jar.

Step 2

Blend everything together.

Step 3

Slowly drizzle in the oil while continuously blending.

Step 4

Add xanthan gum if required for additional stability.

Step 5

Blend until thick and creamy. Your base mayonnaise is ready.

(C) Spicy Schezwan Mayonnaise

Step 1

Soak Kashmiri red chillies until softened.

Step 2

Blend into a smooth paste.

Step 3

Heat oil in a pan and add garlic. Cook on low heat for 2-5 minutes.

Step 4

Add the chilli paste and cook until the raw smell disappears.

Step 5

Turn off the heat. Add sugar, MSG, vinegar, salt, and black pepper.

Step 6

Mix well and allow the mixture to cool completely.

Step 7

Blend the prepared chilli mixture with mayonnaise.

Step 8

Your schezwan mayonnaise is ready.

(D) Ranch Dressing

Step 1

Combine mayonnaise and hung curd in a 2:1 ratio.

Step 2

Add garlic, lemon juice, oregano, dill, coriander, onion powder, salt, and black pepper. Add sour cream if required.

Step 3

Mix thoroughly until smooth. Your ranch dressing is ready.

(E) Fajita Veggies

Step 1

Slice onions and capsicum.

Step 2

Heat a pan until very hot.

Step 3

Toss the vegetables on high heat for approximately 2 minutes.

Step 4

Turn off the heat. Add salt, pepper, garlic, oregano, and lemon juice if desired.

Step 5

Mix well. Your fajita vegetables are ready.

(F) Pickled Jalapeños

Step 1

Wash and slice the jalapeños.

Step 2

Add vinegar, water, sugar, and salt to a saucepan. Bring to a boil.

Step 3

Cook for approximately 2 minutes until everything dissolves.

Step 4

Allow the liquid to cool to approximately 50°C.

Step 5

Transfer the jalapeños to a clean jar. Pour the pickling liquid over them.

Step 6

Allow to pickle before use. Your pickled jalapeños are ready.

(G) Paneer Steak

Step 1

Prepare a warm salt-water brine. Place the paneer in the brine for approximately 15 minutes.

Step 2

Remove the paneer and make shallow slits.

Step 3

Mix black pepper, chilli paprika, garlic paste, onion powder, salt, and oil.

Step 4

Coat the paneer evenly with the seasoning mixture.

Step 5

Pan-fry using butter until golden and cooked through. Your paneer steak is ready.

Final Assembly

Step 1

Slice the hoagie roll horizontally. Place cheese slices and toast the bread. 

Step 2

Add lettuce along with the fajita vegetables. 

Step 3

Place paneer steak pieces evenly over the veggies.

Step 4

Add pickled jalapeños.

Step 5

Drizzle the ranch dressing and spicy schezwan mayonnaise. 

Step 6

Close the sandwich, serve with a side of chips or french fries and enjoy.

Tips and Tricks: 

• Always perform a windowpane test for softer hoagie rolls.

• Allow all sauces to cool completely before storage.

• Use freshly cooked fajita vegetables for better texture.

• Brining the paneer helps retain moisture and improves texture.

• Store pickled jalapeños in an air-tight glass jar in the refrigerator.

• Lightly toast the hoagie roll before assembly for additional crunch.