2-3 large chicken breasts
2 tablespoon Dijon mustard
juice of half a lemon
1/4 - 1/2 teaspoon smoked paprika
salt & pepper
2 red bell peppers, halved and cored
2 teaspoons extra-virgin olive oil
slices of naan, cut in half (1 full slice per sandwich)
thin slices smoked gouda
12 basil leaves
1. In a medium bowl, whisk together the mustard, lemon juice, paprika and salt and pepper. Add the chicken breasts and massage the marinade into the chicken. Allow to marinate in the refrigerator for about 30 minutes.
2. Prepare a grill. Rub the red pepper halves with olive oil and sprinkle with salt and pepper. Grill the chicken breasts (until cooked through) and the red pepper (until softened and blackened in spots). The peppers will take just about as long as the chicken to grill. Do not turn the grill off. Allow the chicken and the peppers to rest so they are cool enough to handle. Once cooled, slice the red peppers and chicken breasts into thin strips.
3. Working with a pair of naan halves, pile on slices of gouda, three basil leaves, red peppers slices, and slices of the chicken. Top with more slices of gouda and the other naan halves. Repeat to complete each sandwich.
4. Once the sandwiches are assembled, return them to the grill for a couple minutes per side, over low heat until the gouda has melted and the naan has toasted. Serve warm.
Optional: Before adding marinade to chicken, reserve a bit of the marinade to later use as a spread on naan. Spread on naan before adding other layers.