The Best Tandoori Chicken Naanwich

The best tasting naanwich made with leftover tandoori chicken and mint chutney!

Happy hump evening friends!

Meet my all-time-favorite grilled cheese!!!

Does this even qualify to be a grilled cheese? Well, it has a form of flatbread (instead of the traditional ones) and cheese meted in between. This sandwich aka naanwich has it all – slightly crisp crust on the outside encasing spicy tandoori chicken, creamy mint-mayo, hot melted cheese with a touch of bite from the red onions. I make more tandoori chicken than I need, just to make these naanwiches the next day. They are so darn delicious!!!

This naanwich is as easy as making a grilled cheese, as long as you have cooked tandoori chicken and mint chutney on hand. Both tandoori chicken and mint chutney freeze very well. So, go ahead and make double batch next time and freeze the leftovers or store in the refrigerator if you are gonna use in a couple of days. Naans also freeze well, have you started wondering if my freezer door even close shut? 😀😀😀 I love the mini naans from Costco, but the pack is more than my family of four might need for a meal. So, I place the mini naans in large freezer safe ziplock bag and freeze. When you need one or two, just pop them in your sandwich toaster (they are the perfect size) and you have hot, super-soft naans to enjoy. For this recipe, you will need thawed naans, chicken and chutney (if previously frozen).

The measurements here are just a guideline, because this is one such recipe where you go with what suits your boat.

-Spread some mint-mayo, tandoori chicken pieces, red onion slivers (if using), pepper jack and mozzarella cheeses between naans and cook on both sides to golden brown perfection (cook in low- medium heat, so the cheese has a chance to melt).

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Skill level – Easy

The Best Tandoori Chicken Naanwich

Ingredients:

1/3 cup prepared mint chutney, refer recipe

1/3 cup mayo

Cooked tandoori chicken pieces – about 15, refer recipe, chop or shred into smaller pieces

thinly slivered red onion, optional

1 cup grated pepper jack cheese, approximate

1/2 cup grated mozzarella cheese, approximate

6 mini naans or 4 medium naans

Preparation:

Stir mint chutney and mayo together in a small bowl, set aside.

If using mini naans,

Place 3 mini naans on a cutting board or kitchen counter, spread 1/3rd mint-mayo mixture, top with 1/3rd chicken,  red onion slivers (if using), 1/3rd pepper jack cheese and 1/3rd mozzarella cheese on each naan.Close naanwich with the remaining 3 naans.

If using medium naans,

Place 2 medium naans on a cutting board or kitchen counter, spread half mint-mayo mixture, top with half chicken,  red onion slivers (if using),  half pepper jack cheese and half mozzarella cheese on each  naan.Close naanwich with the remaining 2 naans.

To cook naanwich,

Heat a large skillet (that can fit all naanwiches in a single layer) over low- medium heat. When moderately hot, gently transfer naans to the hot skillet and cook until golden on both sides (at least 5 minutes total, for the cheese to melt). Cut into wedges and serve hot

You can use a small skillet and cook naanwiches one at a time.

Serves 3-4

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