• 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 ⅓rd mint-mayo mixture, top with ⅓rd chicken, red onion slivers (if using), ⅓rd pepper jack cheese and ⅓rd 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