Pesto Pulled Chicken Grilled Cheese Naan

Homemade naan with fresh basil pesto, pulled chicken, lots of melted mozzarella cheese and sweet tomatoes, all pressed together into a grilled sandwich. You can swap out pita bread if you wish. But the naan bread gets really crispy almost like a panini. I’ll be making these all summer long!

Naan Bread

Ingredients

• 1/4 cup warm water
• 1 tbsp. honey
• 3/4 tsp. dry active yeast
• 3/4 cup warm whole milk
• 1 cup full fat greek yogurt
• 4 cups flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 4-5 tbsp. neutral oil for brushing onto the naan

n a bowl of a stand mixer with the dough hook attachment, combine the warm water, honey and yeast. Let that sit and activate and bubble up for about 5 minutes while you get everything else ready. 

Add in the milk, yogurt, flour, baking powder, baking soda, and salt into the bowl. Mix on low until the flour and everything is incorporated then turn up to medium speed and let mix for 2-4 minutes. The dough should clear the sides as well and should be a little sticky. Then pour out the dough onto a floured work surface and knead until it’s a smooth ball. Spray the bowl with nonstick spray and place inside the bowl, cover with a kitchen towel and let rise until doubled in size, in a warm spot for about an hour.

Once the dough has risen cut the dough into 8 equal pieces. Shape each into into a small dough ball, and using a rolling pin roll each one out into small ovals or circles about 6-8 inches big. Set aside and continue with the rest.

Heat up a grill pan or skillet to high heat. You want it pretty hot then can turn it down. But brush a little oil onto one side of the first naan. Place it oil side down into the pan, and brush the oil onto the other side, or pour a little bit into the pan. The naan will start to bubble up right away if the pan is hot enough. Let it cook for about 30 second and then flip and let it continue with the other side for another 30-45 seconds. Once cooked through remove from pan and continue with the rest of the naan.

Pesto

Ingredients

• 1/3 cup toasted pine nuts
• 2-3 garlic cloves, peeled
• 2 1/2-3 cups fresh basil leaves
• 1/2 cup grated parmesan cheese
• 3/4 cup olive oil
• salt and black pepper

Directions

In a food processor with a metal blade attachment add in the pine nuts and garlic and pulse together. Then add in the basil and parmesan cheese, then with the motor going add in the olive oil until it all starts to come together. Making sure to scrape down the sides. Season with salt and pepper and set aside.

Pulled Chicken

• 1 lb. chicken thighs, boneless and skinless
• 2 tbsp olive oil
• 1 tbsp butter
• salt and black pepper
• 1/3 cup chicken stock

Directions

Season both sides of the chicken with salt and pepper. Heat a skillet over medium high heat. Add in the olive oil and start to sear the chicken for about 4-5 minutes on one side, flip it over and continue cooking on the other side. Add in the butter and chicken stock and let it continue to cook all the way through. Once it’s cooked through use a fork and pull the chicken into shreds.

To assemble

• Naan
• Pesto
• pulled chicken
• mozzarella slices
• tomato slices

Slice the naan horizontally, and start to build the sandwiches. Starting with pesto then a couple slices of mozzarella, pulled chicken, tomatoes and another slice of cheese. Top with the naan. Place in a hot skillet with a little bit of oil. Cook for about 3-4 minutes on each side. Just until the naan is deep golden and the cheese is all heated and melted through. Remove from pan and cut into quarters enjoy!