A quintessential dish, the sandwich, and panini, is being celebrated this month, August, but this is food that enjoys patronage through the year.
Bread, vegetables, and more are always a good idea. Whether it is a convenience snack or something you can have on a picnic, a sandwich, panini, or whatever you want to call it, is always a favorite. Sandwiches offer an excellent balance of healthful and simple ingredients, packing in robust flavor.
Millet Panini Sandwich with Zucchini & Greens, courtesy of Umesh Kumar SS, Executive Chef, Niraamaya Life
This millet panini sandwich is a vibrant and health-forward creation. “It features a hearty filling of zucchini, broccoli, spinach, and garlic sautéed gently in olive oil. The medley of yellow zucchinis, green capsicum, and a buttery glaze adds both flavor and flair—making this sandwich a perfect balance of nourishment and visual appeal,” says Umesh Kumar SS, Executive Chef, Niraamaya Life.
Ingredients
- 2 slices of millet bread (or any millet-based loaf)
- ½ zucchini (sliced, use yellow and green for color)
- ¼ cup broccoli florets
- ½ cup spinach leaves
- 1 garlic clove, minced
- 1 tsp olive oil
- 1 tsp butter (optional, for richness)
- Salt and black pepper to taste
Method
- Heat olive oil in a pan. Add garlic and sauté until fragrant.
- Add zucchini and broccoli. Cook for 3–4 minutes until tender but vibrant.
- Toss in spinach and let it wilt. Season with salt and pepper. Finish with a touch of butter for shine.
- Layer the warm filling between two slices of millet bread.
- Grill in a panini press or toast on a pan until golden and crisp.
- Serve warm—best enjoyed with a light herb dip or on its own.
Greek Sandwich courtesy Shivani Sharma, Chefpreneur and Founder, Gourmestan
“The Greek sandwich is refreshing and light, filled with sliced cucumbers, tomatoes, and onions, as well as pesto and tangy feta cheese. The sandwich is well-rounded and often includes a layer of crisp lettuce for a satisfying crunch in every bite,” says Shivani Sharma, chefpreneur and founder of Gourmestan.
Ingredients
- Slice bread, 2 pcs
- Pesto sauce 1 tablespoon
- Feta cheese 1-2 tablespoons
- Red onion (diced or sliced), one slice
- Tomato (diced or sliced): one slice
- Cucumber (diced or sliced) one slice
- Salt & pepper as per taste
- Lettuce as per size of the bread
Method
- Cut the focaccia bread in half and heat it slightly to warm it through.
- Spread basil pesto generously on the base.
- Layer it with fresh arugula or iceberg lettuce. In a bowl, prepare a Greek salad by combining cubes of cucumber, tomato, and onion.
- Add olive oil, salt, pepper, and lemon juice to the mix. Stir in black sliced olives and crumbled feta cheese.
- Place this salad mixture over the lettuce layer on the bread.
- Cover with the top half of the focaccia and gently press.
- Cut the sandwich diagonally into triangles. Serve with a side of basil pesto.
Pesto Tomato Mozzarella Toast courtesy of Shirin Kapadia, nutritionist and founder of Parama Wellness
A quick, delicious, high-protein snack is ready; this is ready in 10 minutes. This pesto tomato mozzarella toast is the perfect mix of fresh, cheesy, and satisfying. “Made with homemade basil pesto, juicy tomatoes, and melty mozzarella on crisp toasted bread, it is a 10-minute high-protein snack that feels gourmet but is super easy to whip up. One can use a pan to toast it or air fry it; this one is a must-try for busy days when you want something quick, healthy, and absolutely delicious,” says Shirin Kapadia, nutritionist and founder of Parama Wellness.
Ingredients (Makes two toasts)
For the Pesto Sauce
- Fresh basil leaves, 1 cup or 30 grams (packed)
- Almonds 10 g or 5-6 pieces soaked
- Garlic 1 clove
- Mozzarella Cheese 20g
- Olive oil 2.5 tbsp
- Lime juice 1 tsp
- Salt ½ tsp
- Black pepper ¼ tsp
For the Toast
- Whole grain or sourdough bread, 2 slices
- Fresh tomato, 1 medium, thinly sliced
- Mozzarella cheese ¼ cup (shredded or sliced)
- Olive oil 1 tsp
- Salt a pinch
- Butter 1 tsp (optional, to grease bread)
Method
- Make the pesto. Blend basil leaves, almonds, garlic, cheese, lime juice, salt, and pepper. Slowly drizzle in olive oil while blending until smooth and creamy. Taste and adjust seasoning.
- Prep the tomatoes. Slice the tomato, brush with olive oil, and sprinkle with a little salt. Set aside.
- Assemble the toast. Lightly butter the bread slices. Spread the pesto, layer the tomato slices, and top with mozzarella.
- Toast it. In a pan, place it on a heated pan, cover with a lid, and cook on low until the cheese melts. If you are using an air fryer, air fry at 180°C (350°F) for 5–6 minutes until bubbly and golden.
- Serve hot—enjoy fresh and melty!
