Broken Yolk Chutney and Cheddar Baked Naan Sandwiches

An extraordinary grilled cheese sandwich that utilizes some classic Indian ingredients. These Chutney and Cheddar Baked Naan Sandwiches are a union of sweet and savory flavors and a twist on the American marriage of cheddar and apples. Here, we’ll swap in mango chutney, fluffy naan bread, and even fried eggs for a super delicious twist on a classic sandwich. Read on for a few tips and tricks or simply jump ahead to the recipe itself.

I adore Indian food with my whole heart, yes I do. It’s one of my favorite cuisines on the planet and I really enjoy cooking with classic Indian flavors in my own kitchen. I tend to always have naan bread in my house and mango chutney is typically around as well. I think it’s always nice to find some new, fun ways to use staple ingredients, and these baked sandwiches are a great home for some chutney and naan.

The creamy, sharp cheddar cheese goes beautifully with the chutney – and is certainly an American twist – and the eggs add some interest and protein to the sandwiches as well.

What is Chutney?

Okay, so I’m asking you to purchase mango chutney for these sandwiches, so I’ll explain a bit about what this gorgeous, flavorful condiment is. For starters, “chutney” is a term used to describe spreads that are widely used across the Indian subcontinent, as well as in the South Pacific, Caribbean, and parts of Africa. Chutneys come in a variety of flavors and styles, from mint and peanut to yogurt and tomato, there is no one-size-fits-all chutney, so to speak.

I equate it a bit to using the term, “salsa.” There is not just one salsa but rather, so many different iterations of the sauce style depending on where you are and who is making it. It refers to almost more of a food group – a larger umbrella – under which many iterations live.

What is mango chutney?

Mango chutney, it would follow, is a fruity, Indian style chutney made from mangoes and fragrant spices. It is widely available in just about every American supermarket (the golden variety, more so than the green variety). As such, I encourage you to grab a jar and enjoy finding ways to incorporate it into your recipes when and where you can.

It would be great on my version of Indian Butter Chicken, Coconut Shrimp, and/or Sheet Pan Chicken Tikka Masala.

What You’ll Need for these Baked Naan Sandwiches:

Today we’re taking a basic grilled cheese sandwich (which is a wonderful thing by all accounts) and turning it on its head. We’re taking it on a holiday to India, and introducing some of my personal favorite Indian ingredients into the mix. Naan is my all-time favorite bread of the world, and I literally have some in my house at all times. So, finding fun and different ways to use this divine Indian flatbread is something I’m always doing. My favorite thing of late, is this sandwich. By using the naan as the anchoring component in a grilled (okay, actually it’s baked) cheese sandwich (an idea I didn’t invent) we get something that feels fresh and new.

I love the combination of cheddar cheese and apples, which is pretty American by all accounts, so we’re also sort of playing on that classic pairing here as well. But rather than apples, we’ll use some sweetly spiced mango chutney (another classic Indian condiment I always have in my fridge).

Spinach lends a verdant burst of freshness and an additional savory component, and I have listed cilantro as optional, but really it sort of makes the whole thing sing. Up to you there, though. I know not everyone digs cilantro.

INGREDIENTS

1 large garlic naan, halved, or 2 smaller naan

⅓ cup store-bought mango chutney (or you can make this homemade version)

1 cup baby spinach

¼ cup roughly chopped cilantro

4 slices sharp cheddar (white or yellow – it’s all the same)

Ghee or melted salted butter, for cooking

2 eggs

ALTERNATE SUGGESTIONS: Caramelized onions are wonderful in the filling, as well as a little fresh mint. A light sprinkling of ground coriander, whole, crushed cumin seeds and/or cardamom in the melting butter in the skillet adds great flavor to the naan as it toasts.

How to make this Baked Naan Sandwich:

So, after a few trial runs, I decided the easiest way to make a sandwich like this is to bake it – all but the top, that is. We’ll layer/spread our fillings on the bottom halves of our sandwiches and bake them until melted and bubbling. While that’s happening, we’ll make our naan “egg in a frames” or “toad in a hole” whatever you like to call them. Those will go right on top of the baked portions, completing the whole sandwich scene.

Now, you could bypass the tops altogether and serve a baked open-faced sandwich, with or without fried eggs on top (I say with, of course). You could also avoid the eggs altogether and fry the whole sandwiches on top on the stove (no oven required) just as you would a standard grilled cheese sandwich.

It’s the eggs in the bread that require this particular method of baking part of the sandwich and stovetop-cooking the other. It works best in the end, trust me.

DIRECTIONS

1. Preheat the oven to 400 degree F.
2. Put half of the naan on a baking sheet, top down, and slather with a thick layer of the mango chutney. Top with some spinach leaves, some cilantro, and jalapeños (if using). Season with salt and finish with 3 or 4 slices of cheddar (use as much of each ingredient as you like, this is YOUR sandwich after all).
3. Bake for 8 to 10 minutes, or until bubbly and toasty. Set aside for now.
4. Meanwhile, cut a 3-inch (give or take) circle out of each of the remaining naan halves. Add the butter/ghee to a large skillet set over medium heat. Working in batches as needed, place the naan in the pan, top down, (as well as the circle cut-outs!) and let them cook/brown for a minute or two.
5. Flip the naan over and then gently crack an egg into each hole and let them cook for a couple of minutes, with the lid on, until the whites are set; takes about 6 minutes or so.
6. Top the baked halves with the eggy fried naan halves and place back in the oven to finish the whites (if you need to) and to warm through. Serve right away with the cut-outs, topped with a sprinkling of S&P and extra cilantro, if desired.

If you like the looks of this Baked Naan Sandwich, you might also enjoy:

Jalapeno Crusted Turkey, Apple & Cheese

Honey Toasted Halloumi and Marinated Vegetable Sandwiches

Hot Honey Dripped Oven Fried Chicken Sandwiches

Pulled BBQ Spaghetti Squash Sandwiches

Print