Name: Paneer Tikka Croque Monsieur with Szechuan Pickled Vegetables
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 8 slices bread (preferably sourdough or brioche); 12 ounces cheese (paneer or firm mozzarella, cut into 1/4-inch slices); 2 large tomatoes (sliced thin); 1 cup lettuce (shredded); 2 medium carrots (julienned); 1 medium beet (peeled and julienned); 4 medium radishes (thinly sliced); 1 cup green beans (trimmed and blanched); 1/2 cup pickles (chopped); 1/4 cup preserved vegetables (chopped, any Asian variety); 1/4 cup fresh parsley (chopped, divided); 2 tablespoons butter (for béchamel); 2 tablespoons all-purpose flour; 1 cup milk; 1/4 cup grated cheese (for béchamel); 2 teaspoons garam masala; 1 teaspoon turmeric powder; 1 teaspoon Szechuan peppercorns (crushed); 2 teaspoons red chili flakes; 3 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 tablespoon honey; 2 tablespoons vegetable oil; 1 teaspoon salt; 1/2 teaspoon black pepper

Paneer Tikka Croque Monsieur with Szechuan Pickled Vegetables

A bold fusion creation that reimagines the classic French croque monsieur with Indian paneer tikka spices and Chinese Szechuan-style pickled vegetables. This multi-layered sandwich features spiced cheese between crusty bread, topped with a creamy béchamel, and served with tangy quick-pickled vegetables for a perfect balance of rich, spicy, and acidic flavors.

45 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty6/10

Sour5/10

Umami5/10

Spicy7/10

🥄 Texture

The dish offers a delightful mix of textures, from the crispy, golden exterior of the spiced cheese and the creamy, rich béchamel sauce, to the crunchy, tangy pickled vegetables. The bread, toasted to just golden, provides a satisfying crunch that complements the soft, melt-in-your-mouth cheese and the fresh crispness of the vegetables.

👃 Aroma

The aroma profile is complex and inviting, featuring the warm, earthy spices of garam masala and turmeric, the tangy zest from the pickled vegetables, and the buttery richness of the béchamel sauce. The toasted bread adds a comforting, familiar scent that ties everything together.

🍷 Pairs Well With

A crisp, dry Riesling or a light, citrusy IPA would pair wonderfully with this dish, complementing its spicy and tangy flavors without overwhelming them.

🥗 Side Dishes

A light, refreshing cucumber salad or a simple dal soup would complement the rich and spicy flavors of the sandwich, providing a cooling contrast.

Ingredients(25 items)

18 slices bread (preferably sourdough or brioche)

212 ounces cheese (paneer or firm mozzarella, cut into 1/4-inch slices)

32 large tomatoes (sliced thin)

41 cup lettuce (shredded)

52 medium carrots (julienned)

61 medium beet (peeled and julienned)

74 medium radishes (thinly sliced)

81 cup green beans (trimmed and blanched)

91/2 cup pickles (chopped)

101/4 cup preserved vegetables (chopped, any Asian variety)

111/4 cup fresh parsley (chopped, divided)

122 tablespoons butter (for béchamel)

132 tablespoons all-purpose flour

141 cup milk

151/4 cup grated cheese (for béchamel)

162 teaspoons garam masala

171 teaspoon turmeric powder

181 teaspoon Szechuan peppercorns (crushed)

192 teaspoons red chili flakes

203 tablespoons rice vinegar

212 tablespoons soy sauce

221 tablespoon honey

232 tablespoons vegetable oil

241 teaspoon salt

251/2 teaspoon black pepper

Instructions

Prepare the Szechuan-style pickled vegetables: In a bowl, combine rice vinegar, soy sauce, honey, crushed Szechuan peppercorns, and 1 teaspoon red chili flakes. Add carrots, beets, radishes, green beans, chopped pickles, and preserved vegetables. Toss well and let marinate for at least 15 minutes.

Make the Indian-spiced cheese: In a small bowl, mix garam masala, turmeric, remaining red chili flakes, salt, and black pepper. Brush the cheese slices with vegetable oil and coat both sides with the spice mixture. Let sit for 10 minutes.

Prepare the French béchamel sauce: In a small saucepan, melt butter over medium heat. Add flour and whisk for 1-2 minutes until golden. Gradually add milk while whisking continuously. Cook for 3-4 minutes until thickened. Stir in grated cheese, 2 tablespoons parsley, and season with salt and pepper. Remove from heat.

Toast the bread: Lightly toast the bread slices in a dry pan or toaster until just golden on both sides.

Pan-fry the spiced cheese: Heat a non-stick skillet over medium heat. Cook the spiced cheese slices for 2-3 minutes per side until golden and slightly crispy. Remove and set aside.

Assemble the sandwiches: On 4 slices of toasted bread, layer the pan-fried spiced cheese, tomato slices, and shredded lettuce. Top with the remaining bread slices.

Finish with béchamel: Place sandwiches on a baking sheet. Generously spread the béchamel sauce over the top of each sandwich. Broil in the oven for 3-4 minutes until the top is golden and bubbly.

Serve: Transfer sandwiches to plates, sprinkle with remaining fresh parsley. Drain the pickled vegetables and serve alongside the sandwiches as a refreshing, tangy accompaniment.