Cheese Burst Pizza Sandwich Recipe | Chef Sanjyot Keer

Ingredients
PROCESSED CHEESE 150 GRAMS (GRATED)
BUTTER 1 TBSP
MILK 100 ML
PANEER 100 GRAMS (DICED)
SWEET CORN 1/2 CUP (BOILED)
CAPSICUM 1 LARGE
ONION 1 LARGE (CHOPPED)
GREEN CHILLI 2 NOS. (CHOPPED)
PIZZA SAUCE 4 TBSP
KETCHUP 2 TBSP
OREGANO 1/2 TSP
RED CHILLI FLAKES 1/2 TSP
SALT A PINCH
PROCESSED CHEESE 50 GRAMS (GRATED)
SANDWICH BREAD SLICES 3 NOS.
BUTTER AS REQUIRED (SOFT)
Method:
Set a small stock pot over high flame with boiling water in it & place a large bowl on the stock pot & lower the flame, this set-up is called a double boiler.
Further add the processed cheese, butter & milk in the bowl & whisk it until smooth & creamy for 5 minutes.
Once it gets smooth & creamy transfer it into a bowl & cool it down
Your cheesy dip is ready.
To make the filling add all the ingredients into a bowl & mix gently.
Make the sandwich by applying soft butter on a bread slice, add an even layer of the filling, then apply the generous amount of the cheesy sauce on other slice of bread, make sure you leave 1-2 cm of the sides empty so that the sauce doesn’t drip out, place this slice of bread on the filling upside down, keep the cheesy side up.
Then close the sandwich by place the last slice of bread on the top & apply some butter on the surface.
Place the layered sandwich in a hand toaster, apply butter on the other side & toast over medium high flame until crisp & golden brown.
Once toasted transfer it out onto a plate or a chopping board.
Cut & serve with dips of your choice or have it as is.