Naan Grilled Cheese Sandwiches Fill 1 Created with Sketch.

with Peach & Tomato Chutney

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories Group 22 Created with Sketch.
    Nutrition Label
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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.

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fresh
ingredients
Naan Grilled Cheese Sandwiches with Peach & Tomato Chutney
Title
  • 2 Pieces Naan Bread
  • 2 Persian Cucumbers
  • 1 Peach
  • 4 oz Grape Tomatoes
  • 3 oz Radishes
  • 2 oz Monterey Jack Cheese
  • 2 Tbsps Savory Tomato Chutney
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Red Wine Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
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. In a large bowl, combine the prepared tomatoes, cucumbers, and radishes. Add the vinegar and 1 teaspoon of olive oil; season with salt and pepper. Toss to combine. 

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; immediately season with salt.

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

Carefully halve each cooked sandwich crosswise. Top the salad with the almonds. Serve the sandwiches with the finished salad on the side. 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 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. In a large bowl, combine the prepared tomatoes, cucumbers, and radishes. Add the vinegar and 1 teaspoon of olive oil; season with salt and pepper. Toss to combine. 

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; immediately season with salt.

4 Finish & serve your dish:

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

Finish & serve your dish: