Curried Chicken Naan-wich Sandwich

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What you Need

5 slices
Sara LeeĀ® Oven Roasted Chicken Breast
2 slices
wholegrain naan round bun
2 slices
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
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How to Make It

STEP 1
Preheat barbecue to medium-high heat; place grilling basket on grill.
STEP 2
Spread dijon mustard on top and bottom of the naan.
STEP 3
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.
STEP 4
Arrange cheese evenly over naan bottom; fold chicken on the cheese, place grilled vegetables and cover with naan top.
STEP 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.
STEP 6
Remove from heat and open sandwich; add tomatoes and arugula. Serve immediately.

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