This recipe mixes ever so slight indian flavors with mango chutney for a delicious grilled panini. I served this tonight with oven-roasted potato wedges drizzled with olive oil and onion soup mix. The weather has been very warm lately so it was nice to have a light sandwich for dinner. My little girls also enjoyed the sandwiches so count this recipe in as family friendly.
Grilled Turkey and Cheddar Sandwiches with Mango Chutney
recipe and photo courtesy of Finecooking.com
1/4 c finely chopped fresh cilantro
1/2 c Major Grey's mango chutney
4 naan breads
12 oz sliced turkey breast
1 T unsalted butter, melted
1/2 t ground cumin
Heat a panini or sandwich press according to manufacturer's instructions. (Alternatively, heat a nonstick grill pan over medium-high heat and put a heavy pan on top of the sandwich while cooking, turning sandwich over once.)
While the press is heating, combine the cheese and cilantro in a small bowl and stir until blended. Spread the chutney inside one half of each of the naan breads. Top with the turkey and cheese mixture. Fold the naan in half to cover the sandwich filling. Combine the melted butter and cumin; brush on both sides of the sandwich. Put the sandwich on the press, pull the top down and cook until browned and crips, about 3-6 minutes.
Jayne's notes: Eat these hot off the grill or the bread will get soggy. Naan is a slightly puffy Indian-style flatbread that can be found in most grocery stores in the bakery section by pita breads. Other flatbreads can be substituted but I recommend they not be too thin or too dry or else it won't grill nicely and it might fall apart. Also, Major Grey's is the name of the mango chutney and not the brand. I did find this in the condiment section of my local grocer but I've also seen it in the international section of the store.