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Curried Chicken Naan-wich

When is a sandwich unlike anything you've tried? When it's a Naan-wich—made with deli style Oven Roasted Chicken Breast tucked into naan bread and seasoned with Dijon mustard.

WHAT YOU NEED

  • 5 slices Sara Lee® Oven Roasted Chicken Breast
  • 2 slices wholegrain naan round bun
  • 2 slices of aged gruyere cheese
  • 2 cups zucchini rounds, very thinly sliced (about 1 small zucchini)
  • 1 cup red onion, thinly sliced
  • 2 tbsp. canola oil
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 6 tsp. old-fashioned dijon mustard
  • 3-4 slices cocktail tomatoes, thinly cut
  • 2 cups baby arugula

HOW TO MAKE IT

  1. Preheat barbecue to medium-high heat; place grilling basket on grill
  2. Spread dijon mustard on top and bottom of the naan
  3. Combine zucchini, red onion, oil, salt, and pepper in a bowl; stir well to coat. Transfer to grilling basket; cook, stirring often, for 4-5 minutes, or until golden and tender. Remove from heat; reduce barbecue to medium-low heat
  4. Arrange cheese evenly over naan bottom; fold chicken on the cheese, place grilled vegetables, and cover with naan top
  5. Carefully transfer sandwiches to grill; cover and cook for 2-3 minutes per side, or until cheese is melted and naan rounds have grill marks
  6. Remove from heat and open sandwich; add tomatoes and arugula. Serve immediately

MADE WITH

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