Schezwan Paneer Sliders with Melty Cheese and Tangy Sauce

These Cheesy Schezwan Paneer Sliders are stuffed with a spicy filling of paneer, corn, peppers, and schezwan chutney. Topped with pepper jack cheese and a mayo-mint spread, they’re quick to assemble and perfect for entertaining. Serve them alongside other Indian-fusion appetizers for festive gatherings.

Paneer fusion dishes are always crowd-pleasers. Inspired by that popular trend, these sliders put an Indian twist on classic American slider sandwiches: spicy, cheesy, and full of bold flavors. They’re ideal for holiday parties or casual get-togethers—guests will ask for seconds.

Ingredients

Dinner rolls: Use soft dinner rolls—King’s Hawaiian savory butter rolls work well, but any small rolls or buns (including whole wheat) will do.

Schezwan chutney: The filling gets its kick from schezwan chutney. A store-bought brand is convenient; it’s spicy, so adjust the amount to taste.

Cheese: Pepper jack complements the spicy filling, but medium cheddar or other sliced cheeses are fine substitutes.

Veggies & paneer: This recipe uses onions, bell peppers, sweet corn, and paneer. If your paneer is frozen, soak it in warm water for 15 minutes before dicing.

Parts of This Recipe

Prep divides into two main steps:

1. Sauces: Prepare two spreads—a mayo-mint chutney and a mayo-schezwan sauce. Use your preferred mayonnaise and mix it with mint chutney for the first spread and schezwan chutney for the second. These add a cool and a spicy layer to the sliders.

2. Filling: Sauté onions and peppers, add corn and paneer, then season with schezwan chutney, cilantro, chaat masala, and salt. If using a spicy store-bought schezwan chutney, start with less and increase to taste.

How to Make Schezwan Paneer Sliders

1. Make the sauces: For mayo-mint chutney, mix 2 tablespoons mayonnaise with 1 tablespoon mint chutney. For mayo-schezwan sauce, mix 2 tablespoons mayonnaise with 1 tablespoon schezwan chutney. Set aside.
2. Heat 1/2 tablespoon oil in a pan over medium heat. Add 1/2 cup chopped red onion and 1/3 cup each chopped green and red bell pepper. Sauté 3–4 minutes until slightly softened.
3. Add 1/2 cup sweet corn (pre-boiled if frozen) and 200 g cubed paneer. Stir to combine.
4. Stir in 2 tablespoons schezwan chutney; add an extra tablespoon if you prefer more heat.
5. Add 2 tablespoons chopped cilantro, 1/2 teaspoon chaat masala, and 1/4 teaspoon salt. Mix for another minute, taste, and adjust seasoning. Turn off the heat.
6. Preheat the oven to 375°F (190°C). Place 12 dinner rolls on a parchment-lined baking sheet and slice them lengthwise.
7. Spread mayo-mint chutney on the bottom halves and mayo-schezwan sauce on the top halves.
8. Spread the paneer mixture evenly over the bottom halves, then top with cheese slices (about 5 slices to cover; add more if desired).
9. Replace the tops, brush the outsides with melted butter, and cover loosely with foil to prevent over-browning. Bake 20–25 minutes. Remove foil, let sit 5 minutes, then serve warm.

Serving Suggestions

These sliders pair well with cooling and tangy sides to balance the spice. Consider serving them with chaat-style dips, yogurt-based bites, or grilled tandoori-style vegetables for a full platter.

Make Ahead Option

Prepare the filling and sauces a day ahead and refrigerate. On the day you plan to serve, reheat the filling, assemble the sliders, and bake—this saves time and reduces stress during entertaining.

Tips & Notes

• Pepper jack or medium cheddar are my top picks, but use any meltable cheese you prefer.
• For kids, reduce the schezwan chutney—this recipe can be quite spicy.
• Cover the sliders with foil while baking to keep them soft and prevent excessive browning.
• If you can’t find the exact rolls mentioned, any small buns work—the rolls simply make assembly easier.