Indian-Style Grilled Cheese with Peach & Tomato Chutney

Indian-Style Grilled Cheese

with Peach & Tomato Chutney

25 MIN
14 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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From the Test Kitchen

Between slices of irresistibly golden brown naan (a classic Indian bread), a layer of melted monterey jack cheese finds sweet and savory complement from grated peach and spiced tomato chutney. The sandwiches are perfectly accompanied by a crisp, refreshing side salad of fresh veggies and crunchy almonds.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Indian-Style Grilled Cheese with Peach & Tomato Chutney
Title
time-saving
tips & techniques
Naan
Persian Cucumber
Peach
Radish
Monterey Jack Cheese
Almonds
Red Wine Vinegar
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the salad:
1 Prepare the ingredients & make the salad:

Wash and dry the fresh produce. Halve each piece of naan lengthwise. Thinly slice the cheese. Grate the peach on the large side of a box grater, discarding the pit. Halve the tomatoes. Medium dice the cucumbers. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl; add the vinegar and 1 teaspoon of olive oil. Season with salt and pepper; toss to coat. 

Assemble the sandwiches:
2 Assemble the sandwiches:

Place the halved naan on a work surface, brown side up. Divide the tomato chutney, grated peach, and sliced cheese between two pieces of halved naan; season with salt and pepper. Complete with the remaining halved naan. 

Cook the sandwiches:
3 Cook the sandwiches:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sandwiches. Cook 2 to 3 minutes per side, or until lightly browned and the cheese is melted. Transfer to a cutting board and immediately season with salt.

Finish & serve your dish:
4 Finish & serve your dish:

Carefully halve each cooked sandwich crosswise. Serve the sandwiches with the salad on the side. Garnish the salad with the almonds. Enjoy!

Tips from Home Chefs

Get Plans

Indian-Style Grilled Cheese

Prepare the ingredients & make the salad:
1 Prepare the ingredients & make the salad:

Wash and dry the fresh produce. Halve each piece of naan lengthwise. Thinly slice the cheese. Grate the peach on the large side of a box grater, discarding the pit. Halve the tomatoes. Medium dice the cucumbers. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a large bowl; add the vinegar and 1 teaspoon of olive oil. Season with salt and pepper; toss to coat. 

2 Assemble the sandwiches:

Place the halved naan on a work surface, brown side up. Divide the tomato chutney, grated peach, and sliced cheese between two pieces of halved naan; season with salt and pepper. Complete with the remaining halved naan. 

Assemble the sandwiches:
Cook the sandwiches:
3 Cook the sandwiches:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sandwiches. Cook 2 to 3 minutes per side, or until lightly browned and the cheese is melted. Transfer to a cutting board and immediately season with salt.

4 Finish & serve your dish:

Carefully halve each cooked sandwich crosswise. Serve the sandwiches with the salad on the side. Garnish the salad with the almonds. Enjoy!

Finish & serve your dish:
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