Naan Grilled Cheese Sandwiches with Nectarine & Tomato Chutney

Naan Grilled Cheese Sandwiches

with Nectarine & Tomato Chutney

Group Created with Sketch. 25 min
Vegetarian 600 Calories Or Less i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 540 Cals/serving
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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.
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ingredients
Naan Grilled Cheese Sandwiches with Nectarine & Tomato Chutney
Title
  • 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
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 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. 

Assemble the sandwiches
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.

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 4 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!

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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 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.

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 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!

Finish & serve your dish