These Cheesy Schezwan Paneer Sliders are filled with a spicy filing made with paneer, corn, peppers, and schezwan chutney. Topped with pepper jack cheese, and mayo mint chutney and these are easy to put together and great for entertaining! Pair it with another Indian fusion appetizer like the Indian Chaat Dip or the Paneer Tikka Corn Chaat for your festive parties.

Fusion recipes with paneer are always a hit like the Paneer Dip or the Paneer Lasagna so this year I thought of sharing with you guys yet another paneer Indo-fusion recipe and made these Schezwan Paneer Sliders.

These are an Indian spin on the classic American sliders. They are spicy, cheesy, packed with flavors and if you serve these at your Holiday party, your guests are sure to love it!

Ingredients

Dinner rolls: for this recipe, I have used King’s Hawaiian savory butter rolls. But you can use any rolls of choice. You can even use whole wheat rolls if you like.

Schezwan chutney: The flavor of the filling comes from the schezwan chutney and I like using Ching’s schezwan chutney for this which you can find at any Indian grocery store. It is quite spicy so be careful about the amount of chutney you add to the filling.

Cheese: Pepper jack cheese goes quite well with these flavors but you may use any cheese of choice. Medium cheddar would be nice here as well.

Veggies & Paneer: I have used onions, peppers and corn here in addition to paneer. If using frozen paneer, make sure to soak it in warm water for 15 minutes and then cut into small cubes.

Parts of This Recipe

There are two main parts to this paneer sliders recipe as far as the prep work is concerned.

The Sauces: First are the sauces. I have used two kinds of spreads- the mayo mint chutney and the schezwan mayo sauce. Use any mayonnaise that you like (I used a vegan one) and then mix it with homemade mint chutney and store-bought schezwan chutney to make the sauces. These sauces add a wonderful flavor to these sliders.

The Filling: the filling for these sliders is made with veggies and paneer and flavored with schezwan chutney. Now, I used store-bought schezwan chutney which is quite spicy so I added only 2 tablespoons of it to the filling. You can add more if you want to make it spicy. This was spicy enough for me.

How to Make Schezwan Paneer Sliders

1. Start by making the mayo chutney and the mayo schezwan sauce. For the chutney, mix together 2 tablespoons of mayonnaise (I used vegan mayo) with 1 tablespoons mint chutney. For the schezwan sauce, mix together 2 tablespoons mayonnaise with 1 tablespoon schezwan chutney (I used Ching’s schezwan chutney). Keep these aside.
2. For the filling, heat 1/2 tablespoon of oil in a pan on medium heat. Once the oil is hot, add 1/2 cup red onion (chopped), 1/3 cup each of chopped green and red pepper. Sauté for around 3 minutes until the onions and peppers soften a bit.
3. Then add 1/2 cup sweet corn (I used frozen corn and boiled it for 10 minutes before adding to the pan) and 200 grams of cubed paneer. Stir to combined
4. Then add 2 tablespoons of schezwan chutney, if you want the sliders to be more spicy, you can add an extra tablespoon.

5. Stir to combine the schezwan chutney with everything else.
6. Now, add 2 tablespoons chopped cilantro, 1/2 teaspoon chaat masala and 1/4 teaspoon salt. Remember schezwan chutney also has salt in it so we add accordingly. Mix everything for 1 more minute and your filling is ready. Remove the pan from heat. Preheat the oven to 375 F degrees.
7. Take dinner rolls (I used 12 King’s Hawaiian savory butter rolls but you can use any brand or rolls/buns you like) and place them on a baking sheet lined with parchment paper or silicone mat. I like to slice and make the buns on the baking sheet so that it can directly be transferred to the oven. Slice them in half lengthwise.
8. Spready the prepared mayo mint chutney on one side (the bottom part) and the mayo schezwan sauce on the other (the top part).

9. Now, spread the prepared paneer mixture on one side (the bottom side where you applied the mayo mint chutney).
10. Top with cheese slices. I used pepper jack cheese and used 5 slices to cover the surface. You can use more cheese slices and also use cheese of choice.
11. Cover the buns with the top part. Now take some melted butter (salted or unsalted), and brush the top with that. I also like to brush the sides a little.
12. Cover the buns with foil so that they don’t get too brown or hard in the oven. Transfer the baking sheet to the oven and bake at 375 F degrees for 20 to 25 minutes. Remove from the oven, remove the foil and then let it sit for 5 minutes and then dig right in!

Serving Suggestions

If you are serving these paneer sliders at a Diwali party, I would recommend serving them with the following sides:

• Chaat Dip
• Tandoori Mushrooms
• Dahi Puri (to balance the spiciness)!

Make Ahead Option

You can make the filling a day in advance and keep it refrigerated. On the day you plan to serve them, take the filling out of the fridge and reheat it and then use in the sliders.

The sauces can also be prepped in advance. This way, you would only need to assemble these sliders on the day of your party and bake.

Tips & Notes

• Pepper jack or medium cheddar cheese work best for this recipe in my opinion but you can use any cheese slices of your choice. Amul cheese slices would be good too.
• If serving these sliders to kids, I would really tone down on the schezwan chutney. It can get spicy for kids.
• Remember to cover the sliders with foil before baking else they can get brown and also a little hard while baking.
• If you can’t find the rolls that I have used, you can also use any buns of choice. The rolls just make it easier to assemble and bake the sliders.