- K&N’s PepO’Roni Slices - 48-50 slices
- Bread - 6-8 slices
- Butter - as required
- Red sauce - ½ cup
- Cheddar cheese - 1 cup; grated
- Green sauce - 1 cup
- Coleslaw - 1 cup
- Cilantro leaves - 1 cup
- Spinach - 2-3 leaves; boiled
- Green chilies - 3-4
- Garlic cloves - 4
- Curry leaves - 7-8
- Salt - 1 tsp
- Cumin seeds - 1 tsp
- Chaat masala - 1 tbsp
- Water - as required
- Cabbage - 1 cup; shredded
- Carrot - ½ cup; julienned
- Salt - ½ tsp
- Black pepper powder - ½ tsp
- Lemon juice - 1 tbsp
- Icing sugar - 1 tsp
- Mayonnaise - ¼ cup
For Green Sauce
For Coleslaw
Thaw K&N’s PepO’Roni Slices as per instructions on label.
Spread butter on a bread slice. Spread red sauce; add a layer of cheese and K&N’s PepO’Roni Slices. Cover with another bread slice.
Spread Butter and green sauce on top, add a layer of coleslaw, K&N’s PepO’Roni Slices and cover again with bread slice. Spread butter on top.
Grill sandwich on each side until golden brown in color.
Cheesy Grilled Pepperoni Sandwich is ready.
For Green Sauce
In a glass jar, add all the ingredients and blend well into a paste. Green sauce is ready. Set aside.
For Coleslaw
In a bowl, add cabbage, carrot, salt, black pepper powder, lemon juice, icing sugar, mayonnaise and mix well. Refrigerate for at least 2 hours.
- Kashmiri red chilies - 1 cup; soaked
- Red capsicum - ½ cup
- Red chilies - 4-5
- Garlic cloves - 3
- Salt - 1 tsp
- Cumin powder - 1 tsp
- Sugar - 1 tbsp
- Lemon juice - 2 tbsp
In a glass jar add soaked Kashmiri red chilies, red capsicum, red chilies, garlic cloves, salt, cumin powder, sugar, lemon juice and blend well into a paste. Red sauce is ready set aside.
