Five Ingredient Grilled Cheese & Tomato Naan with Sun Dried Tomato Pesto

Just five simple ingredients, but these naan grilled cheese sandwiches are out of this world! This easy Meatless Monday recipe can be on your table in under 30 minutes, too.

Heeeeey, guys. So you know how you really can’t go wrong with naan pizza? Well, today I was lunch hangry, and that got me to thinking: I bet that naan would also make for some super awesome grilled cheese sandwiches.

Who among us can have this kind of thought and successfully resist, I ask you? So I rummaged around my cupboards and fridge, pulled a pack of naan out of the freezer, and Grilled Cheese and Tomato Naan with Sun Dried Tomato Pesto was born!

So why does the ingredient photo below show enough for just one naan grilled cheese sandwich? Well this is because, after I threw together and started eating mine, the rest of the household came wandering in with big eyes and empty stomachs — so I ended up churning out one grilled cheese naan after another as their short order cook this afternoon. (Yes, this was actually Mr. 11’s second lunch, but that’s a pre-teen boy thing!)

Their appreciation made me think I should write up the recipe for all to enjoy. But to save you some time on your end: If there is anyone else in the house with you, go ahead and just make the whole batch of naan grilled cheese sandwiches at once. You’ll thank me in the end, thus I’ve written the recipe below to serve four. 😉

Grilled Cheese and Tomato Naan with Sun Dried Tomato Pesto

Ingredients

4 pieces of naan
Butter
Sun dried tomato pesto, to taste
10 slices of havarti or mozzarella cheese
4 Roma tomatoes, sliced

Directions

Cut each piece of naan into quarters (for easy flipping). Preheat a large skillet over medium heat, while you lightly butter the bubbly side of each piece of naan.

Working in two batches (you should be able to fit four quarters into a large skillet), place four naan quarters butter-side down into your pre-heated skillet. Spread the top of each with pesto, to taste.

Top each quarter piece of naan with 1.5 pieces of deli-sliced cheese and half a sliced tomato, then top each with a second piece of naan, butter-side up.

Cook your naan grilled cheese over medium heat for a few minutes until nicely browned, then flip and brown the other side. Remove from pan when both sides are browned and cheese is melted, and serve!

Note: Use a large pancake turner to make it easier to flip these over while keeping them intact.

Naan Grilled Cheese makes for a killer sandwich…

All right, technically naan grilled cheese might look pretty much like naan pizza with a lid, but let’s not quibble over semantics when we’re making something this good. I used Havarti here because I love how it melts in grilled cheese, but mozzarella would also be nice if you want to play up the naan pizza grilled cheese angle — while Mr. 11 went with classic cheddar and no pesto on his.

Just five simple ingredients, but these grilled cheese sandwiches are out of this world! Allow about 15 minutes to make one or two, but 25 minutes if you’re making four naan grilled cheese to allow time for two batches. Grilled Cheese and Tomato Naan is a great vegetarian choice for Meatless Monday dinner along with some fruit or a simple green salad, or it makes for a filling quick lunch on a long summer’s day.

Looking for more? Browse through the Meatless Monday category to find additional vegetarian dinner ideas.

Grilled Cheese and Tomato Naan with Sun Dried Tomato Pesto, printable recipe

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Grilled Cheese and Tomato Naan with Sun Dried Tomato Pesto

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Just five simple ingredients, but these grilled cheese sandwiches are out of this world! Allow about 15 minutes to make one or two, but 25 minutes if you're making four naan grilled cheese to allow time for two batches.

Course dinner, lunch

Total Time 25 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 4 pieces of naan
• Butter
• Sun dried tomato pesto to taste
• 10 slices of havarti or mozzarella cheese
• 4 Roma tomatoes sliced

Instructions

• Cut each piece of naan into quarters (for easy flipping). Preheat a large skillet over medium heat, while you lightly butter the bubbly side of each piece of naan.
• Working in two batches (you should be able to fit four quarters into a large skillet), place four naan quarters butter-side down into your pre-heated skillet. Spread the top of each with pesto, to taste.
• Top each quarter piece of naan with 1.5 pieces of deli-sliced cheese and half a sliced tomato, then top each with a second piece of naan, butter-side up.
• Cook your naan grilled cheese over medium heat for a few minutes until nicely browned, then flip and brown the other side. Remove from pan when both sides are browned and cheese is melted, and serve!

Notes

Use a large pancake turner to make it easier to flip these over while keeping them intact.

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