Naan Grilled Cheese Sandwiches with Pear & Tomato Chutney

Naan Grilled Cheese Sandwiches

with Pear & Tomato Chutney

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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

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! 

Browse Steps
1 of 5