Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
We’re filling golden brown naan with melty cheese, sweet peach, and savory tomato chutney, whose irresistibly tangy, sweet, and spicy flavor is classic in Indian cuisine. A vibrant side of simply dressed cucumbers, radishes, and seasonal tomatoes completes the dish with refreshing contrast.
Get PlansPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
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.
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.
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