zucchini rounds, very thinly sliced (about 1 small zucchini)
red onion, thinly sliced
freshly ground black pepper
old-fashioned dijon mustard
cocktail tomatoes, thinly cut
How to Make It
Preheat barbecue to medium-high heat; place grilling basket on grill.
Spread dijon mustard on top and bottom of the naan.
Combine zucchini, red onion, oil, salt and pepper in 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.
Arrange cheese evenly over naan bottom; fold chicken on the cheese, place grilled vegetables and cover with naan top.
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.
Remove from heat and open sandwich; add tomatoes and arugula. Serve immediately.
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