Naan Chicken Sandwich Recipes

NAAN

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

STICKY CHICKEN NAAN SANDWICH

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.

NAAN CHICKEN SANDWICH

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.

TANDOORI CHICKEN PANINI

Steps:

• Place first 8 ingredients in a 3-qt. slow cooker. Cook, covered, on low until chicken is tender, 3-4 hours., Shred chicken with 2 forks. Stir in green onions., Spread chutney over 1 side of each naan. Top chutney side of 3 naan with chicken mixture; top with remaining naan, chutney side down., Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half.

CURRY NAAN GRILLED CHICKEN SANDWICH

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.