Tea sandwiches are always a favorite around the picnic table, but you can kick it up a notch by adding Chaat-Masala spiced paneer to your tea sandwiches.

Servings: Makes about 6 sandwiches

Recipe by: Shweta Garg (masalaandchai.com)

INGREDIENTS:

• 12 slices white bread

Chutney Egg Salad

• 3 eggs
• 2 tbsp mango chutney
• ½ tsp chili powder
• salt to taste
• 1 cup microgreens 

Paneer Tomato

• 6 oz Turmeric Twist Paneer
• 1 tbsp ghee or butter
• 1 small tomato
• 1 tbsp chaat masala

Cucumber Chutney

• 1 tbsp butter softened
• 1 cucumber
• 1 cilantro-mint chutney

INSTRUCTIONS:

1. Remove crust from the bread.
2. Bring a small pot to boil. Boil the eggs for 7-8 minutes and peel them. Chop up the eggs into bite-sized pieces and toss with mango chutney, chili powder, and salt to taste. Give everything a toss until completely combined.
3. To assemble: Spread the eggs and chutney on one side of the bread. Spread out the microgreens on another slice and combine the slices.
4. While the eggs are boiling, chop the cucumber into thin slices.
5. To assemble: On one slice, spread out the softened butter. Top it with 8-12 slices of cucumber. On the other slice, spread about a tablespoon of the cilantro-mint chutney. Combine the slices.
6. Thinly slices the paneer into rectangles. In a frying pan, melt ghee and fry paneer for 2-3 minutes on both sides until golden brown. Slice the tomato.
7. To assemble: Layer one slice of bread with 3 slices of paneer. Add 2-3 slices of tomatoes to the other side. Sprinkle about ½ tsp of chaat masala over the tomatoes. Combine the slices.
8. Cut each sandwich into half diagonally and serve.