Created by:

Anna Davis — Humble, TX

Introducing the Taj Mahal of sandwiches. This vibrant masterpiece is piled high on naan bread with tandoori chicken, cilantro-mint chutney and four Wisconsin cheeses.


Place chicken thighs and tandoori marinade in zip-top bag. Seal, shaking to distribute marinade. Refrigerate at least 6 hours, shaking bag occasionally to redistribute marinade.

To make cilantro-mint chutney, place cilantro, mint, jalapeño, onion, salt, sugar, cumin, lemon juice, garlic and Greek yogurt in blender beaker. Pulse until smooth. Pour into airtight container; refrigerate until ready to use, up to 2 days.

Preheat olive oil in large skillet over medium-high heat. Remove thighs from refrigerator. Pat with paper towels to dry and add to skillet; cook 5-6 minutes per side, or until chicken is cooked through and juices run clear. Set aside.

Halve 4 naan bread pieces. Butter outsides of bread pieces. Divide cilantro-mint chutney and spread on opposite sides of naan pieces. Top four pieces, chutney-side-up, with a fourth of the mozzarella and fontina cheese slices, 1 chicken thigh, and a fourth of havarti chese, butterkäse cheese slices and artichoke hearts. Top with remaining naan bread pieces, buttered-side-up.

Preheat a skillet and brown sandwiches over medium heat, flipping once. Grill until naan is golden brown and cheese is bubbly. Let sandwiches rest for a minute before cutting in half to serve.


  • 4 boneless, skinless chicken thighs
  • 1 cup purchased tandoori marinade
  • 1 cup cilantro, lightly packed
  • 1/2 cup fresh mint, lightly packed
  • 1 jalapeño chile, seeds and veins removed, minced
  • 1/3 cup yellow onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon cumin
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon olive oil
  • 4 pieces naan bread
  • 1-2 tablespoons butter, softened
  • 4 1-ounce slices Wisconsin Mozzarella cheese
  • 3 ounces Wisconsin Fontina cheese, sliced
  • 3 ounces Wisconsin Havarti cheese, sliced
  • 3 ounces Wisconsin Butterkäse cheese, sliced
  • 4 artichoke hearts, quartered
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