Prepare the marinade by combining grated garlic, dried oregano, dried thyme, dried rosemary, red chilli flakes, lemon juice, olive oil, salt, and pepper in a bowl.

Heat oil in a pan and roast sliced red bell pepper and yellow zucchini until softened.

Add paneer slices and roasted vegetables to the marinade, toss, cover, and let it sit for 5 minutes.

Heat and grease a grill pan with olive oil.

Grill marinated paneer slices on high heat for 2 minutes on each side.

Slice the baguette horizontally.

Apply butter on both halves of the baguette.

Toast the baguette halves on the grill pan until golden brown and crisp.

Place a cheese slice on the lower half of the bread, followed by a layer of iceberg lettuce.

Add the grilled vegetables and paneer on top.

Drizzle with mustard sauce and remaining marinade.

Cover the sandwich with the other half of the baguette and serve.