Did you know naan pizza is one of this year’s hottest food trends according to Pinterest? I’m not surprised: we have been using naan to make pizza quite a bit lately. We are big fans of classic thick pizza dough, but sometimes we want something different and light, and this is when naan flatbreads come in handy. With their wholesome flavor and smooth texture, naans have captured our hearts and minds, and they are here to stay. Overload them with veggies and homemade sauces and dips, use them as canvas for pizzas and sandwiches, and they are sure winners – in our household, at least 🙂 So far, I have used store-bought naans to save time, but I hope a day will come when I’ll be able to master the art of naan making at home. My family likes naans with homemade vegetable sauce or roast red pepper dip. I made a big batch of the latter last week…
… and used it in the warm naan sandwich below. I started off by spreading the dip on the naans generously…
…and put spinach, Canadian bacon and medium cheddar cheese on naan #1. I added salt and pepper to taste and dried oregano for an exciting dash of Mediterranean flavor. My family and I think everything tastes better with oregano 🙂
I had a bunch of sweet mini peppers in the fridge and decided to use a few in my naan sandwich. Just look at those colors – so beautiful!
I added chopped mini peppers and halved grape tomatoes to naan #2, as well as another dash of dried oregano and salt and pepper to taste…
… and then topped it all up with sliced pastrami. I finished off by sprinkling shredded oaxaca cheese on both naans.
I put the flatbreads in the preheated oven to cook for about 20 minutes. Once the veggies are soft, the bread is golden brown and the oaxaca is bubbly and melting away happily, it’s time to take the flatbreads out of the oven! While still hot, you can sprinkle extra oaxaca cheese on top for an additional layer of gooey dairy deliciousness.
I finished off with chopped cilantro. The fresh cilantro provides a layer of crisp aromatic flavor which makes a big difference to the sandwich – so don’t hold back and add a generous handful!
I put naan #1 on top of naan #2 and pressed the resulting sandwich gently.
Lastly, I cut the naan sandwich in half and served it warm, with extra roast red pepper dip on the side.
The possibilities are endless when it comes to naan sandwiches. Just yesterday I made another one with olives of different origins, roasted peppers, red onions and cherry tomatoes, and the result was delicious. I’ll keep trying out various flavor combinations, and I suggest you do the same: find what works for you, but also keep experimenting. Warm naan sandwiches are so worth it 🙂
|Prep Time||20 minutes|
|Cook Time||20 minutes|
- 2 naan flatbreads
- 1/2 cup roast red pepper dip
- 8-10 spinach leaves
- 4 slices Canadian bacon
- 2 slices medium cheddar cheese
- 1/3 cup chopped mini peppers of various colors
- 5 grape tomatoes, cut in half
- 2 slices pastrami
- 1/2 cup shredded oaxaca cheese
- 1/2 tbsp dried oregano
- Handful chopped cilantro
- Salt and pepper to taste
- Preheat oven to 350F.
- Using a knife or a spoon, spread the roast red pepper dip on the naans evenly.
- On naan #1 add the following ingredients (in this order): spinach, Canadian bacon, medium cheddar cheese.
- Sprinkle oregano and salt and pepper to taste on naan #1.
- On naan #2 add the following ingredients (in this order): chopped mini peppers, grape tomatoes, dried oregano, salt and pepper, pastrami.
- Sprinkle half of the shredded oaxaca cheese on top of both naans.
- Put the naans in the preheated oven to cook for about 20 minutes or until the veggies turn soft and the bread is golden brown.
- Take the naans out of the oven and add the remaining oaxaca cheese.
- Distribute the chopped cilantro on both naans evenly.
- Put naan #1 on top of naan #2 and press gently.
- Cut the naan sandwich in half and serve warm, with extra roast red pepper dip on the side.
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