Naan Grilled Cheese Sandwiches with Peach & Tomato Chutney

Naan Grilled Cheese Sandwiches

with Peach & Tomato Chutney

25 MIN
2 Servings
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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.
Carb Conscious
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600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
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30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
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Nutritionist's Pick
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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Nutrition Label
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fresh
ingredients
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tips & techniques
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

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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