A delightful twist on a classic sandwich, combining the flavors of mango chutney and fresh greens with the warmth of grilled naan.
Preheat your grill pan over medium heat.
Ensure the grill pan is hot before placing the naan to achieve nice grill marks.
Grill the naan bread for about 2 minutes on each side until warm and slightly charred.
Press the naan gently with a spatula to ensure even grilling.
In a small bowl, mix the mango chutney and tomato paste until well combined.
Taste the mixture and adjust the ratio of chutney to tomato paste to your preference.
Spread the chutney mixture evenly over one side of each naan bread.
Use the back of a spoon for an even spread.
Layer the grilled chicken, romaine lettuce, red onion, and feta cheese on one piece of naan.
Arrange the ingredients evenly for a balanced bite in every piece.
Top with the second piece of naan, chutney side down, and cut into four portions.
Use a sharp knife to make clean cuts without squishing the sandwich.
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