Toasted Tomato Paneer Sandwiches Food

PANEER CON TOMATE

Steps:

• Using the large holes of a box grater, grate the tomatoes directly over a serving plate, pressing down with your palm so that all of the pulp goes through, and you're left with just the thin outer skin. Get rid of the skin and season the pulp generously with the salt and pepper.
• Cut the paneer into strips about 1-inch thick, then rotate the block and cut the strips to make bite-size squares.
• Heat 1 tablespoon oil in a large nonstick pan over medium and add the paneer, letting it brown lightly, about 1 minute. Flip the pieces to get the other side a little brown, about 1 minute, then pile the paneer onto the tomato pulp.
• In the same pan, heat the remaining 2 tablespoons oil, then add the mustard seeds and cumin seeds. When the mustard seeds start to pop, crumple the curry leaves and add them to the pan, shaking it gently to sauté the leaves. Tip it all directly over the paneer and serve warm, or at room temperature.

TOMATO SANDWICHES

Steps:

• Toast the bread. Take each slice and rub one side all over with the cut side of the garlic clove. (The clove should start to disintegrate into the bread.) Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread. Drizzle bread with oil, then sprinkle with salt.
• Spread mayonnaise over the tomato pulp. Place the sliced tomatoes on top of 2 pieces of the bread. Cover tomato slices with onions and sprinkle with salt. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches. Eat over the sink.