Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Grilled Turkey and Cheddar Sandwiches with Mango Chutney

Scott Phillips

Servings: four.

Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won’t be sturdy enough to contain the filling. Major Grey’s chutney, available in the condiment or international section of the supermarket, adds moisture, sweetness, and spice.


  • 2 cups grated sharp Cheddar
  • 1/4 cup finely chopped fresh cilantro
  • 1/2 cup Major Grey’s mango chutney
  • 4 naan breads
  • 12 oz. sliced turkey breast
  • 1 Tbs. unsalted butter, melted
  • 1/8 tsp. ground cumin

Nutritional Information

  • Calories (kcal) : 660
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 105
  • Sodium (mg): 1890
  • Carbohydrates (g): 67
  • Fiber (g): 4
  • Protein (g): 36


  • Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)
  • While the press is heating, combine the cheese and cilantro in a small bowl and stir until well blended. Spread the chutney on one half of each of the naan breads. Top with the turkey. Spoon the cheese mixture over the turkey. Fold the naan in half to cover the sandwich filling. Combine the melted butter and cumin; brush on both sides of the sandwiches.
  • Put the sandwiches on the press, pull the top down, and cook until browned and crisp, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

For a salad with complementary flavors, try Spinach Salad with Apple, Dried Apricots & Pappadam.


If you don’t have a panini or sandwich press, you can use a nonstick grill pan or skillet. Put a heavy pan on top of the sandwiches as they cook to press them, and flip once.


Rate or Review

Reviews (6 reviews)

  • BeginnerCookLisa | 07/21/2020

    Very nice even though I burnt em and had to scrape the charcoal off! I'd recommend medium or low to melt the cheese and cook for longer period of time.

  • TheEarlofGrey | 11/28/2016

    Delicious! I made these for a crowd for a post-Thanksgiving lunch and everyone loved them. I made them about an hour ahead of time and kept them warm in the oven - worked perfectly. Will definitely make again.

  • Krispie | 05/30/2016

    This was easy and delicious. I folowed the recipe exactly and everyone loved it.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.