Tastiest& Easiest Veg Sandwich

Lay the two bread slices on a clean surface and spread a thin layer of butter on one side of each slice.

On the buttered side of the first slice, spread 1‑2 tbsp of veg mayo; on the buttered side of the second slice, spread 1 tbsp of tandoori mayo.

Evenly distribute the chopped onion, capsicum, sweet corn, and paneer cubes over the mayo‑covered slice.

Sprinkle the processed cheese evenly over the vegetables, then drizzle 1 tbsp of Schezwan sauce on top.

Season the mixture with 0.5 tsp chilli flakes, 1 tsp oregano, 1 tsp peri‑peri masala, and 0.5 tsp salt; give a gentle toss to coat everything.

Place the second slice on top, buttered side facing down, and press lightly to hold the filling together.

Pre‑heat a non‑stick skillet or sandwich press over medium heat (about 350°F/350°F).

Add a small knob of butter to the pan, then carefully transfer the assembled sandwich; cook for 3‑4 minutes until the bottom is golden brown.

Flip the sandwich and grill the other side for another 3‑4 minutes, or until the cheese melts and the bread is crisp. Remove, slice diagonally, and serve immediately.