Categories: sandwich
Ingredients
- 2 large chicken breasts
- 1 tablespoon Dijon mustard
- juice of half a lemon
- 1/4 teaspoon smoked paprika
- salt & pepper
- 2 red bell peppers, halved and cored
- 2 teaspoons extra-virgin olive oil
- 4 slices naan, cut in half (or other flatbread)
- 16 thin slices smoked gouda
- 12 basil leaves
Directions
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In a medium bowl, whisk together the mustard, lemon juice, paprika and salt and pepper. Add the chicken breasts and massage the marinade into the chicken. Allow to marinate in the refrigerator for about 30 minutes.
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Prepare a grill. Rub the red pepper halves with olive oil and sprinkle with salt and pepper. Grill the chicken breasts (until cooked through) and the red pepper (until softened and blackened in spots). Do not turn the grill off. Allow the chicken and the peppers to rest so they are cool enough to handle. Once cooled, slice the red peppers and chicken breasts into thin strips.
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Working with a pair of naan halves, pile on two slices of gouda, three basil leaves a quarter of the red peppers and a quarter of the chicken. Top with two more slices of gouda and the other naan halves. Repeat with the remaining three pairs of naan halves.
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Once the sandwiches are assembled, return them to the grill for a couple minutes per side, until the gouda has melted and the naan has toasted. Serve warm.