Naan Grilled Cheese Sandwiches

with Nectarine & Tomato Chutney

25 MIN

2 Servings

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From the Test Kitchen

We’re filling golden brown naan with melty cheese, sweet nectarine, and savory tomato chutney, whose irresistibly tangy and spicy flavor is classic in Indian cuisine.
CLICK FOR RECIPE CARD

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian 600 Calories or Less

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pieces Naan Bread
2 Persian Cucumbers
3 oz Radishes
4 oz Grape Tomatoes
1 Nectarine
2 Tbsps Savory Tomato Chutney
2 oz Monterey Jack Cheese
2 Tbsps Sliced Roasted Almonds
1 Tbsp Sherry Vinegar

step-by-step

instructions

Cook Along

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 nectarine 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. In a large bowl, combine the halved tomatoes, diced cucumbers, and halved radishes; 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. Assemble the sandwiches using the halved naan, tomato chutney, grated nectarine, and sliced cheese; season with salt and pepper.

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 4 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!