The humble flatbread… it seems like such a simple concept, but have you ever stopped to consider just how many different takes there are on this idea? Pita, roti, matzo, tortilla, lavash… perhaps it isn’t so humble after all. While I am not one to go so far as picking a favorite variety, there is no denying that I get a lot of mileage out of naan. The soft, chewy texture of this Indian classic makes it perfect as a side to dip into curries and other saucy dishes, use as a base for an impromptu pizza, or to simple snack on. It also makes killer sandwiches, especially when toasted or grilled.
The first time I made a grilled sandwich using naan, I thought I was an absolute genius. “It’s like a panini! But I used naan! It’s a naanini! I have to make this a thing!” I declared. A quick Google search for “naanini”, however, reveals that it is, indeed, already a thing. BUT… I am quite confident that what I have been filling my naaninis with is quite a ways removed from what most everyone else has done.
Back when Chele and I were perfecting our Kabocha Pancakes recipe, it was pretty much a given that we would have leftover mashed kabocha on hand. (Frankly, that hasn’t changed much since then, as kabocha has pretty much become a staple. Even Chele’s dog Abram has become a fiend for it – there’s no keeping him away from the kitchen if he smells it cooking!). One day while looking for a quick lunch, we decided throwing some on a sandwich would be a good way to use some up. Chele had wanted to try combining kabocha with sunflower butter for some time, so that was in. She also had some turkey bacon on hand, and I was suddenly reminded of the toasted peanut butter and bacon sandwiches my mother occasionally made when I was a kid. I had naan on hand, so a new “naanini” variety was born. (Chele was unfortunately unable to partake in the naan due to her celiac, but was quite happy with the version I made for her using some gluten-free sandwich bread).
This may seem like an unusual combination, but the salty/sweet/savory balance actually works very nicely, and is accented further by the crispy and chewy textures of the grilled naan. Getting the balance right is key, though. Going too light on the kabocha or too heavy on the sunflower butter can throw things off a bit. But then again, that may be a matter of personal preference, so feel free to tweak the amounts to find the flavor profile that suits you.
Turkey Bacon, Kabocha Squash, and Sunflower Butter Naanini
Ingredients
- 3 strips turkey bacon
- 1 piece naan
- 3 T cooked, mashed kabocha squash
- 2 T sunflower butter
- butter or ghee as needed
Instructions
- Heat a medium skillet or griddle over medium high heat. Fry turkey bacon strips until crispy. Set aside on paper towels to drain. Wipe skillet clean and return it to the heat.
- Cut the naan in half widthwise. Lightly spread one surface of each half with butter or ghee.
- Spread the kabocha on the unbuttered side of one piece of the naan. Do the same with the sunflower butter on the second piece. Arrange turkey bacon across the top of one half, then sandwich the two halves together (buttered side out, obviously).
- Lay the sandwich in the skillet and fry on both sides until golden and crispy (about 1 to 2 minutes per side). Before removing from the pan, press it down gently with your spatula/turner in order to make sure it holds together. (If you have a sandwich press or panini maker, you can use that instead).
Notes
- To make this gluten-free: simply swap the naan for your favorite gluten-free bread.
- To get the balance of flavors right, we advise going heavier on the kabocha than the sunflower butter (we didn’t use enough kabocha in the sandwich we made for our picture. Aim for a thicker layer than what is shown here). Of course that is our preference, so feel free to adjust to your own liking.
