Name: Pesto Naan Sandwich recipe by Shubha Acharya at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Ingredients: Mini sized Tandoori naan (I used Tandoor baked Mini Naan from Stonefire flatbreads) : 6-8; Pesto sauce - 1 cup; Tomato : 2 medium (Thinly sliced); Red onions : 1 large (Thinly sized); Cucumber : 1 medium (Thinly sized); Cheese slices (I used Pepper jack cheese) : 3-4; Lettuce leaves

ABOUT Pesto Naan Sandwich RECIPE

A delicious vegetable sandwich with mini naans as the base and pesto sauce as the spread.

Ingredients Serving: 3

Mini sized Tandoori naan (I used Tandoor baked Mini Naan from Stonefire flatbreads) : 6-8
Pesto sauce - 1 cup
Tomato : 2 medium (Thinly sliced)
Red onions : 1 large (Thinly sized)
Cucumber : 1 medium (Thinly sized)
Cheese slices (I used Pepper jack cheese) : 3-4
Lettuce leaves

Instructions

Warm up the Naans in the oven preheated to 400 F (if using the naan at room temperature, heat them for 1 minute. If using refrigerated naans, then heat for about 2 minutes. If frozen, then about 4-5 minutes)
Now start assembling the ingredients. Take two pieces of warm naan pieces. Spread some pesto sauce on one side of both the pieces.
On one piece of naan, place the sliced veggies in layers. I first placed tomatoes, then onions, then cucumber then tomato again. Then, place a slice of cheese. Last add a fresh lettuce. Cover it with the other naan piece.
Using a knife cut it in to two pieces.
Vegetable Pesto naan sandwich is ready.

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