Today’s post was going to be all about a yummy Moroccan-style stew but work got in the way yesterday, which meant that I had to whip up something quick for lunch.
I really love cooking but there are times when I simply don’t have the energy or time.
Thankfully, over the years, I’ve become much better at putting meals together in minutes to avoid pre-packaged stuff as much as I can and today’s post is just one example.
Yes, I certainly didn’t make the naan breads from scratch but sometimes you’ve just got to cheat your way to the good stuff!
Now – if you’ve only ever used naan breads as an accompaniment to curries, you really don’t know what you’re missing! Their soft and fluffy texture makes them ideal for hot sarnies and, just like in today’s post, they can also be used as a base for the most amazing open sandwiches and “pizzas”.
Just layer your favourite veggies on top, sprinkle with strong cheese and pop them under the grill. Easy peasy, lunch is sorted.
Makes 2 open sandwiches
Extra virgin olive oil
4 chestnut mushrooms, cut into thick slices
2 mini naans (I used plain but garlic & coriander would also work well)
6 baby plum or cherry tomatoes, halved
A large handful of your favourite cheese (I used extra strong cheddar)
A handful of fresh basil, chopped
Salt and freshly ground black pepper to taste
Cook the mushrooms in a little olive oil for a couple of minutes, stirring often. You want them to be cooked through but still firm. Season well with salt and pepper.
Layer the mushrooms and the tomatoes on your naan breads.
Top the naan breads with the cheese and add a generous sprinkle of black pepper.
Pop in the oven under the grill until the cheese is fully melted. Sprinkle with the chopped basil and dig in immediately!
Have you ever used naan breads as a base for an open sandwich or pizza? Share your ideas by leaving a comment below!