I was looking for a simple twist on the turkey sandwich and I think I have a winner in this one. This quick lunch was so very tasty and was a great way to fit in some healthy fats (avocado), fresh vegetables (tomatoes) and a gluten-free grain (gluten free naan bread).
The naan bread recipe is one I recently adapted and now I make it in big batches to freeze. The bread makes for a great quick pizza crust, “toast” to go with eggs on the weekends or in this case, for an open-faced sandwich. Here is the naan recipe I use:
- 2 1/4 tsp (or 1 (.25oz) package active dry yeast
- 1 cup warm water
- 1/4 cup sugar ( I use Aldi’s organic cane sugar)
- 3 Tbsp. milk
- 1 egg, beaten
- 2 tsp. salt (I use Himalayan pink salt)
- 4 1/2 cup gluten-free 1:1 flour (I like Bob’s Red Mill Gluten free 1 to 1 flour)
- Combine the yeast, warm water, 1/2 the sugar and let sit about 5 minutes or until the yeast becomes “frothy”.
- Add in the rest of the sugar, milk, egg, salt and enough flour to form a soft dough. (You may not use all the flour in recipe, that’s ok!)
- Knead the dough until smooth (3-4 minutes) and place dough in a well oiled bowl and cover with a damp towel.
- Let sit for 1 hour, dough will rise a little bit. *the dough with the gluten-free flour will not rise the same as with traditional flour but the end product is still very yummy!
- Break off pieces of dough and roll into balls, then flatten like pizza dough. Cook on a hot, oiled grill or grill top for stove until browned on either side.
You can make any size naan bread. Larger ones work great for pizza crust. Smaller ones are very useful for sandwiches and bread sticks. For this meal I toasted some naan in the toaster oven and topped with mayonnaise, turkey, avocado and kumatos (brown, sweet tomatoes). It was so delicious!
The only thing that could make the meal better is making it this summer when the tomatoes are coming fresh out of the garden!
Hope you enjoy this recipe!