Naan Grilled Cheese Sandwiches with Peach & Tomato Chutney

Naan Grilled Cheese Sandwiches

with Peach & Tomato Chutney

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 560 Cals/serving
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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. A vibrant side of simply dressed cucumbers, radishes, and seasonal tomatoes completes the dish with refreshing contrast.

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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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!

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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. 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: