About the Recipe
I’m breaking down five essential pillars that define a truly good sandwich, and then applying them step by step to build a MAG Sandwich completely from scratch at home.
The 5 Pillars of a Good Sandwich:
1. Bread - The Foundation
A house-made bread with a crumb and crisp crust.
2. Protein - Structure and Body
A simply marinated, pan-seared paneer steak that holds its shape.
3. Creamy Element - Richness and Binding
An eggless garlic aioli, emulsified till smooth and stable.
4. Acid - Balance
Fresh sauerkraut to cut through the richness and keep the sandwich light.
5. Crunch / Freshness - Texture
Veggies like Tomato, Cucumber, etc., for a clean, fresh bite.
Ingredients
BREAD:
Poolish
Flour: 250 g
Water: 250 g
Yeast: 1 pinch
Final Dough
Flour: 250 g
Water: 150 g
Yeast: 2 g
Salt: 10 g
Oil: As required (for handling)
GARLIC AIOLI:
Garlic paste: 1 tbsp
Lemon juice: 2 tsp
Mustard: ½ tsp
Salt: To taste
Pepper: To taste
Milk: 100 ml
Oil: 200 ml
PANEER STEAK:
Paneer: 250 g
Oil: 1 tbsp
Garlic: 1 tsp (minced or paste)
Black pepper: to taste
Salt: to taste
Paprika / Oregano / Chilli flakes: As required
SAUERKRAUT:
Cabbage: 1 kg
Salt: 20 g (2% of cabbage)
Preparation
BREAD:
Step 1
Prepare the poolish by mixing flour, water, and yeast in a bowl until smooth. Cover and let it ferment at room temperature overnight.
Step 2
In a stand mixer bowl, add the poolish, flour, water, yeast, and salt. Knead well for about 5-7 minutes until the dough becomes elastic and cohesive. Let the dough rest for 60 minutes.
Step 3
Perform a stretch and fold, then rest the dough for another 60 minutes.
Step 4
Repeat the stretch and fold once more and rest again for 30 minutes.
Step 5
Divide the dough into two portions and allow them to proof for 40–60 minutes until airy and relaxed.
Step 6
Bake in a preheated oven at maximum temperature for 20-25 minutes or till beautifully golden brown from top.
GARLIC AIOLI:
Step 1
Add garlic, salt, mustard, lemon juice and milk to a beaker or bowl.
Step 2
Using an immersion blender, start blending and slowly drizzle in the oil until a thick, creamy emulsion forms.
Step 3
Taste and adjust seasoning if required. Transfer to a container and refrigerate until use.
PANEER STEAK:
Step 1
Season the paneer evenly with oil, garlic, salt, black pepper, paprika, oregano, and chilli flakes.
Step 2
Heat a skillet over medium-high heat and pan-sear the paneer until golden brown on both sides.
Step 3
Remove from the pan once cooked and serve immediately.
SAUERKRAUT:
Step 1
Wash and clean the cabbage properly. Grate them.
Step 2
After grating, wash them again and let them dry.
Step 3
Now, add salt to the grated cabbage and start pressing and squeezing it for around 10-15 minutes. You will see that it has started to reduce.
Step 4
Let it rest for around 45-60 minutes.
Step 5
You will see that it has reduced even more. Transfer to a glass container along with the water it has left behind. Ensure the cabbage is always below the water level. Store in a refrigerator and it has a pretty good shelf life.