Reinventing grilled cheese

October 5, 2009

shrimp naanwich

Did I mention to you that I’m on a diet? Yes, again. I’m truly the poster child for yo-yo dieting. I even have a string in the top of my head.

When I diet, I fantasize about my favourite foods. In fact, all weekend long I was tormented by dreams of crunchy, buttery, gooey grilled cheese sandwiches!

As much as I love old school, aged Cheddar melted between slices of sandwich bread (these are the sandwiches that I grew up eating for lunch), I’ve been known to experiment with my grilled cheese, too. In fact, in my 2007 cookbook Dana’s Top ten Table (Harper Collins), I featured this suppertime sandwich that combines tender naan bread, molten cheese and crunchy, sweet shrimp. Decadent, fast, easy and comforting:

Shrimp Toasty Naanwhich

Preparation time: 5 minutes
Cooking time: 5 minutes

1/2 lb (50 mL) thawed, frozen cooked shrimp, tails and shells removed
3 tbsp (45 mL) mayonnaise (light or regular)
1 small clove garlic, minced
1 green onion, finely chopped
4 slices havarti cheese
4 slices naan bread, halved crosswise
1 tbsp (15 mL) melted butter

Pat the shrimp dry on paper towels and then chop coarsely if large. Blend with the mayonnaise with the garlic and green onion. Lay two large naan out on a clean work surface; spread the shrimp mixture evenly over one slice. Top with the cheese slices and remaining bread.

• Spread the butter evenly over the outside of the naan. Preheat a panini maker, hinged grill or a large skillet or griddle to medium heat. Add the sandwich and cook for 4 to 5 minutes or until bread is golden on each side and cheese is melted. If cooking on the stovetop, turn the sandwich halfway through cooking. Makes 4 servings.

In case you’re uninitiated, naan is an East Indian, wheat flour, leavened bread that’s baked until pillowy, soft and golden in a tandoor oven. According to the Chicago Tribune, using naan for sandwiches is trending up. From Canada’s west coast chain Sabri Sandwiches that transform Indian entrées like butter chicken into hand held meals to old crocks like me, naan is a great way to perk up your sandwiches.

Do you use naan in non-traditional ways like sandwiches and pizza?


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