Keep paneer immersed in hot water until soft. Mean while you can prepare the required ingredients. Crumble the paneer once cooled down. In a pan, add oil and splutter cumin seeds in low flame. Add ginger garlic paste and give it a fry.
Add green chilli, carrot and capsicum. Fry for a minute to cook it but still retains it crunch.
Add turmeric, red chilli powder, garam masala, cumin powder and salt.
Add crumbled paneer, coriander leaves and mix for 2 minutes.
Once mixed well, add chaat masala, lemon juice and switch off the flame.
Mix well and transfer to a bowl.
Heat a sandwich maker until it is ready (green light goes on) and grease well with butter, both up and down. Spread the prepared paneer in a bread slice and cover it with another slice. Place in the sandwich maker and close it.
Once it is golden in colour, take off from the sandwich maker and divide into two to serve. I used griller plates, so I gave a quick double toast for extra crispy sandwiches.