Best Naan Chicken Sandwich Recipes

Curry Naan Grilled Chicken Sandwich image

Provided by Fuichan

Time 30m

Yield 4 pies, 4 serving(s)

Number Of Ingredients 16

4 pieces naan bread, curry taste
16 ounces chicken thighs, boneless skinless
2 cups Simply Potatoes Traditional Mashed Potatoes
2 teaspoons milk
1/4 cup alfredo sauce
1/8 teaspoon cumin
2 pieces avocados
4 slices swiss cheese
4 slices American cheese
4 tablespoons tomato sauce
4 slices bacon
1 teaspoon garlic
2 teaspoons shallots
1/4 cup cilantro
2 tablespoons butter, unsalted
1/4 teaspoon salt

Steps:

(Direction for Garlic Herb Butter).
Put garlic, shallot and cilantro in food processor, chop all.
Add butter and salt, process well to mix well.
(Direction for Sandwich).
Preheat oven 350?F, spread garlic herb butter on Naan then toast lightly. Cut on half.
Season chicken with salt and pepper then grill, bake bacon to be crisp.
Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over cumin and Alfredo sauce and seasoning salt and pepper mixture. Bake until edges are bubbly.
Place Swiss cheese, tomato sauce, sliced avocado, chicken, mushed potato, American cheese and bacon on Naan then bake in the oven 3-4 minutes until cheese is melt.
Place another half piece of Naan on it, put on serving plate.

Naan Chicken Sandwich image

Provided by Debbwl

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

naan bread, 2 large (or 4 small)
3 tablespoons mango chutney
3 tablespoons tomato paste
1 cup rotisserie-cooked chicken, diced (not cold)
1 cup romaine lettuce, diced
2 tablespoons olive oil

Steps:

Preheat oven to 450*F. Place bread on baking sheet and cook 5 minutes.
Stir together chutney and tomato paste in a small bowl. Spread mixture over one piece of bread.
Toss together remaing ingedents in a medium bowl and pile over tomato mixture. Top with remaning bread and cut into four pieces.

Sticky Chicken Naan Sandwich image

Provided by Lori McLain

Categories Sandwiches

Time 10m

Number Of Ingredients 11

1 1/2 lb boneless chicken thighs, cut in 1" wide strips
1/4 c soy sauce
2 Tbsp honey
1/4 c sesame oil
1 Tbsp minced garlic
1 Tbsp rice wine vinegar
1/4 tsp ginger
1 pkg naan flatbreads (come two in a package)
1/4 c pepperoncini sandwich spread
1/4 c red pepper relish
1/2 c banana pepper rings, drained

Steps:

1. In a large resealable plastic bag, mix the marinade ingredients: soy sauce, honey, sesame oil, minced garlic, rice vinegar, ginger.
2. Place chicken thigh strips in bag of marinade. Seal and place in a flat pan in the fridge to marinate for 30-60 minutes.
3. Thread the chicken meat on pre-soaked wooden skewers or metal skewers. Grill over medium-high heat 9-10 minutes, until chicken is cooked through, turning about three times.
4. Heat naan slightly in the microwave or on the grill to soften slightly.
5. Cut each naan into 4 lengthwise pieces to fit sticky chicken strips.
6. Spread bottom pieces with a little pepperoncini spread, then pepper relish.
7. Top with sticky chicken removed from skewers, then pepper rings. Top with another naan strip.