Swap out regular sandwich bread for two naans in this chilli cheese toastie recipe that's finished with a wonderfully fragrant spice tempering
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Serves | 10 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 618 |
| Fat | 27.9g |
| Saturates | 9.9g |
| Protein | 25g |
| Carbs | 65g |
| Sugars | 0.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Place a medium-sized ovenproof non-stick pan over a medium heat and sauté the spices in the oil until fragrant and toasted. Place in a bowl to cool.
In a medium-sized bowl combine the cheese, peeled and finely chopped or grated ginger, deseeded and finely chopped chilli and season.
Spread the mayonnaise over one side of each piece of naan and sprinkle the toasted seeds over them.
Turn the slices over and spread the pickle on the other side and top with the cheese mix.
Heat up the ovenproof non-stick pan and fry the sandwich for 5 minutes a side or until golden and crisp.
Pop in the oven for another 5 minutes until the cheese has completely melted.
Slice and serve immediately.
