Grilled Paneer and Watermelon Sandwiches

In his new cookbook Mad Love: Big Flavors Made to Share, from South Asia to the West Indies, Canadian chef and TV personality Devan Rajkumar (also known as Chef Dev) describes this recipe as ‘sunshine on a plate.’ “The flavour combo will blow your mind,” he writes. “Salty paneer, charred sweet watermelon and a vibrant pesto come together as an exciting filling in this refreshing summer sandwich you never knew you needed. To get the best grill results, pat the watermelon dry before grilling.”

Grilled Paneer and Watermelon Sandwiches

Chef Devan Rajkumar's recipe for grilled paneer and watermelon sandwiches with pesto.

Print Recipe Pin Recipe

Course lunch, sandwich

Cuisine Indian

Servings 2

Ingredients

  

Herb Lemon Mayo

• 1 clove garlic finely chopped
• 1 cup mayonnaise
• 2 tsp lemon zest
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped dill
• 1 tbsp finely chopped parsley
• 1 tbsp finely chopped cilantro
• 2 tsp fresh lemon juice
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

Grilled Paneer and Watermelon Sandwiches

• 4 tsp grapeseed oil
• 8 oz paneer cut into 2 x 3-inch slices, ⅓ inch thick
• 4 slices watermelon about ½ inch thick, patted dry
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp butter
• 2 hamburger buns
• 1 cup arugula
• ¼ red onion sliced
• Herb-Lemon Mayo to serve

Cilantro Pesto

• 2 cloves garlic
• 1½ cups packed cilantro leaves
• ⅓ cup grated Parmigiano-Reggiano
• 2 tbsp pine nuts
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp fresh lemon juice
• ⅓ cup extra-virgin olive oil

Instructions

 

Herb Lemon Mayo

• Combine all ingredients in a measuring jug.
• Using an immersion blender, blend for 10 to 15 seconds at the base of the vessel, then gently move up and down until mixture is completely emulsified. Store in an airtight container in the fridge for up to a week.

Grilled Paneer and Watermelon Sandwiches

• Preheat the BBQ to high heat.
• Brush oil over paneer and watermelon. Season with salt and pepper. Add paneer and watermelon to the grill and sear for 2 to 3 minutes, until charred on both sides.

Cilantro Pesto

• Combine all ingredients, except oil, in a food processor or blender. Pulse until incorporated and slightly chunky. Slowly drizzle in oil until emulsified. (Take care not to overblend it; otherwise, you’ll heat the pesto.)

Assembly

• Lightly butter the cut sides of the hamburger buns. Place on the grill, buttered side down. Toast for 1 to 2 minutes, until golden brown.
• Transfer buns to plates. Brush cut side of bottom bun with pesto and cut side of top bun with herb-lemon mayo. To the bottom bun, add the paneer, watermelon, arugula and red onion slices. Cover with top bun. Serve warm.

More recipes from Devan Rajkumar

Masala Street Corn

Devan Rajkumar's recipe for charred masala-spiced street corn, inspired by childhood trips to Toronto's Little India.

Get the recipe

Peanut Punch

Devan Rajkumar's recipe for Caribbean peanut punch made with coconut milk and banana.

Get the recipe

Excerpted from Mad Love: Big Flavors Made to Share, from South Asia to the West Indies–A Cookbook  by Devan Rajkumar. Photography by Suech and Beck. Copyright © 2023 by Devan Rajkumar. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.