Naan Grilled Cheese Sandwiches with Pear & Tomato Chutney

Naan Grilled Cheese Sandwiches

with Pear & 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.
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Naan Grilled Cheese Sandwiches with Pear & Tomato Chutney
Title
time-saving
tips & techniques
Naan
Monterey Jack Cheese
Golden Raisins
Fromage Blanc
How To: Safely Cut Round Vegetables
Kale
Beets
Pear
Almonds
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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! 

Tips from Home Chefs

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Naan Grilled Cheese Sandwiches

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! 

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