Turkey Bacon, Kabocha Squash, and Sunflower Butter Naanini
A simple - but far from ordinary - twist on the classic panini. Chewy, crispy grilled naan flatbread sandwiches a salty-savory-sweet trio of turkey bacon, kabocha squash, and sunflower butter.
Servings: 1 sandwich
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.