1 cup grated pepper jack cheese (or monterey jack)
1/2cup grated mozzarella cheese
6mini naans or 4 medium naans
Stir cashew mint chutney and mayonnaise together in a bowl and set aside.
If using mini naans,
Place 3 mini naans on the 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. Top with remaining 3 naans.
If using medium naans,
Place 2 medium naans on the 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 may use a small skillet to cook naanwich one at a time.