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Naan Grilled Cheese Sandwiches Fill 1 Created with Sketch.

with Pear & Tomato Chutney

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Between slices of irresistibly golden brown naan (a classic Indian bread), a layer of melted monterey jack cheese finds sweet and savory compliment from sliced pear and spiced tomato chutney. It’s the perfect partner for our creamy cilantro-dressed kale salad, packed with earthy beets, plump raisins, and crunchy almonds.

Get Cooking
fresh
ingredients
Naan Grilled Cheese Sandwiches with Pear & Tomato Chutney
Title
  • 2 Pieces Naan Bread
  • 1 Pear
  • 1 bunch Kale
  • ⅓ cup Cilantro Sauce
  • 2 Tbsps Savory Tomato Chutney
  • 4 oz Cooked Beets
  • 1½ Tbsps Golden Raisins
  • 2 oz Monterey Jack Cheese
  • 2 Tbsps Fromage Blanc
  • 2 Tbsps Sliced Roasted Almonds
tried-and-true
kitchen tools
step-by-step
instructions
Marinate the kale:
1 Marinate the kale:

Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, combine the cilantro sauce and fromage blanc; season with salt and pepper. Add the sliced kale. Drizzle with olive oil and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the kale marinates, halve each piece of naan lengthwise. Thinly slice the cheese. Grate the pear on the large side of a box grater, discarding the core. Place the grated pear in a double layer of paper towels and gently squeeze to remove any excess liquid; discard the liquid.

Assemble the sandwiches:
3 Assemble the sandwiches:

Place the halved naan on a work surface, brown side up. Divide the tomato chutney, sliced cheese, and grated pear between two pieces of halved naan; season with salt and pepper. Complete with the remaining halved naan.

Cook the sandwiches:
4 Cook the sandwiches:

In a large pan (nonstick, if you have one), heat a drizzle 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 (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve each sandwich crosswise.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the sandwiches cook, on a paper towel-lined cutting board, medium dice the beets. To the bowl of marinated kale, add the diced beets, raisins, and almonds. Toss to combine. Serve the cooked sandwiches with the salad. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Marinate the kale:
1 Marinate the kale:

Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, combine the cilantro sauce and fromage blanc; season with salt and pepper. Add the sliced kale. Drizzle with olive oil and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Prepare the remaining ingredients:

While the kale marinates, halve each piece of naan lengthwise. Thinly slice the cheese. Grate the pear on the large side of a box grater, discarding the core. Place the grated pear in a double layer of paper towels and gently squeeze to remove any excess liquid; discard the liquid.

Prepare the remaining ingredients:
Assemble the sandwiches:
3 Assemble the sandwiches:

Place the halved naan on a work surface, brown side up. Divide the tomato chutney, sliced cheese, and grated pear between two pieces of halved naan; season with salt and pepper. Complete with the remaining halved naan.

4 Cook the sandwiches:

In a large pan (nonstick, if you have one), heat a drizzle 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 (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve each sandwich crosswise.

Cook the sandwiches:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the sandwiches cook, on a paper towel-lined cutting board, medium dice the beets. To the bowl of marinated kale, add the diced beets, raisins, and almonds. Toss to combine. Serve the cooked sandwiches with the salad. Enjoy!