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1
Preheat oven to 350°F degrees.
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2
Spray a 8 inch baking dish with non stick cooking spray; add the corn and spray the surface with non stick cooking spray.
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3
Sprinkle the corn with the salt & pepper blend then put the pan into the oven to roast for 15-20 minutes then set aside to cool.
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4
Meanwhile, heat a stove top grill pan or non stick skillet over medium temperature and lightly spray with non stick cooking spray.
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5
Sprinkle the chicken thighs on both sides with Tandoori masala seasoning; place the chicken on the grill pan and cook each side for 5-6 minutes per side or until center internal temperature when pricked with a thermometer reads 165°F degrees.
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6
While the chicken cooks, prepare the mayonnaise by adding it, along with the steak sauce and roasted corn to a food processor; pulse mixture until smooth, stir in the chopped scallions to blend and set aside.
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7
Remove chicken from grill, set aside for five minutes and thinly slice.
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8
Wipe the grill pan off with paper towels; place the naan on grill pan to heat for 20 seconds per side.
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9
Assemble the sandwiches by spreading one side of the naan with the roasted corn mayonnaise; layer the spinach on the bread and top with sliced chicken.
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10
Fold the bread over and secure with a pick; serve on individual plates with extra corn mayonnaise for dipping, if desired.
