My Dad’s mint jelly is the best translucent green and minty sweet. He brings me a jar every year or so and I add it to all kinds of dishes. You can also buy it. President’s Choice has a really good one available. Paneer is a fresh, slightly salty, Indian cheese that comes in a block that I sometimes find on sale and can’t resist. This recipe came about when I had to make a quick lunch and I didn’t have too much in the fridge other than condiments and paneer. You could try it on 1/2 a piece of Naan instead of whole grain bread, too. It looks impressive, but takes no time at all and tastes fantastic – my favourite kind of recipe!

Tattooed Paneer & Mint Jelly Sandwiches

For 2:

• 2 slices of thick cut whole grain bread
• 4 slices of paneer cheese (cut about ¼ inch thick)
• Pinch of garam masala
• 8 fresh mint leaves, whole
• Extra virgin olive oil for frying

For the sauce:

• 2 Tbsp. mint jelly
• 1 tbsp. water
• 1 tsp. butter

In a small frying pan, heat a thin layer of olive oil over medium high heat.

Rinse mint leaves under cold water and shake a bit to remove excess water. The mint leaves will be the “tattoo” and will stick better to the cheese if the leaves are slightly damp. Lightly press 2 mint leaves onto each slice of paneer and sprinkle with a bit of salt, freshly cracked pepper, and the garam masala.

When the oil is hot, add the paneer slices (mint-side down) and fry until golden brown. Carefully flip the paneer over as to not break the mint leaf and fry on other side until golden. It should only take 2 or 3 minutes per side.

Meanwhile, toast the bread and in a small saucepan, over medium-low, heat the mint jelly, water and butter. When it starts to bubble, cook it for another 5 minutes and stir occasionally.

When the paneer is ready place 2 pieces on each slice of bread, tattooed side up. Drizzle each open-faced sandwich with the mint jelly sauce. Serve as is or with a side of sliced and seasoned tomatoes.