In a medium non-stick pot, over medium-low heat, evenly spray cooking oil for 2 seconds. Add beef, ginger garlic paste and sear for 2 minutes; add water and bring to a rapid boil. Turn down the heat to the lowest setting, cover and cook for 3 to 31⁄2 hours until beef is tender and shreds easily.
Shred beef with a fork.
In a medium non-stick skillet, over medium-low heat, evenly spray cooking oil for 2 seconds. Add onions, green bell peppers and cabbage and sauté for 2 minutes. Add shredded beef and cook for another 2 minutes. Divide mixture into four parts.
Evenly spread a thin layer of margarine on a slice of bread; add beef filling and sprinkle with cheese and top with another slice of bread.
Over low heat, in a large non-stick skillet, or using a Panini maker, place the sandwich on the skillet (or in the Panini maker) and heat until golden brown.
Enjoy with Apricot Chutney.
Serving Size 1 Sandwich (142g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.