Save My roommate came home one afternoon with a bag of fresh naan from the Indian market, and I was standing there with nothing but cheese and butter in my fridge. Instead of making the same old grilled cheese I'd eaten a hundred times, something clicked—what if I made it with brown butter and garlic? Twenty minutes later, we were splitting the most golden, crispy, impossibly cheesy sandwich either of us had ever tasted.
I made this for my friend who'd been living on takeout, and watching her face when she bit into that first slice—that moment when you taste something and it just works—made me realize grilled cheese doesn't have to be the same thing we've all made since we were kids.
Ingredients
- Naan breads (2 large): The thick, pillowy texture is essential here—regular bread won't give you that satisfying contrast between crispy edges and soft interior.
- Shredded mozzarella cheese (2 cups): Low-moisture mozzarella melts evenly without turning watery, though a blend with fontina gets you deeper flavor if you're feeling adventurous.
- Unsalted butter (4 tablespoons): Use good butter because browning it is where the magic happens, and quality matters when it's the star ingredient.
- Garlic (2 cloves, finely minced): Don't pre-mince from a jar—fresh garlic dissolves into that brown butter and becomes almost sweet.
- Fresh parsley (2 tablespoons, chopped): Adds brightness that keeps this from feeling heavy, though dried will work in a pinch.
- Fresh chives (1 tablespoon, chopped): Optional but worth it for that onion whisper that rounds out the flavors.
- Fresh thyme (1 teaspoon, optional): Changes the entire personality of the sandwich if you include it, leaning herbaceous instead of purely cheesy.
- Red pepper flakes (1/4 teaspoon, optional): A small pinch wakes everything up without making it spicy, just more alive.
- Salt and black pepper: Season to your taste before grilling, tasting the cheese mixture on your finger if you need to.
Instructions
- Brown that butter with intention:
- Melt the butter in your skillet over medium heat, then watch it closely as it foams and turns golden amber—you'll smell it before you see it, and that nutty aroma is your signal you're right where you need to be. Don't walk away or it'll burn, which I learned the hard way.
- Kiss the garlic with heat:
- Once the butter hits that perfect brown color, stir in your minced garlic and let it sit for just 30 seconds—any longer and it turns bitter instead of sweet. Immediately pull the pan off the heat so the residual warmth does the work without overdoing it.
- Brush like you mean it:
- Paint one side of each naan generously with that brown butter and garlic mixture using a pastry brush or the back of a spoon. You want enough to taste it in every bite, but not so much that it pools on the cutting board.
- Build your layers thoughtfully:
- Lay the first naan buttered side down, then scatter your mozzarella evenly across it like you're decorating, followed by parsley, chives, thyme if you're using it, pepper flakes, salt, and pepper. Toast the second naan buttered side up to complete the sandwich.
- Grill with patience and a gentle touch:
- Wipe out your skillet and return it to medium heat, then carefully transfer your assembled sandwich to the hot pan. Press down gently with your spatula, cooking 3 to 4 minutes per side until the naan is golden and crispy and you can see the cheese starting to ooze from the sides.
- Rest and slice with reverence:
- Pull it off the heat and let it sit for one minute so the cheese sets just slightly, then slice it in half and serve immediately while it's still warm and melty. The moment you bite into it is what makes all this worth doing.
Save There's something about pulling a grilled sandwich out of the pan when it's exactly right—golden, steaming, with cheese threatening to escape—that makes you feel like an actual cook instead of just someone heating things up. That feeling never gets old.
Flavor Combinations That Actually Work
The beauty of this sandwich is how adaptable it is without losing what makes it special. I've added thinly sliced tomatoes (pat them dry first or they'll make everything soggy), crumbled cooked bacon, wilted baby spinach, or even a thin spread of pesto on the naan before assembling. The brown butter and garlic are the non-negotiables, but everything else is your playground.
Why Naan Changes Everything
Regular sandwich bread or even sourdough would work, but naan brings something different to the table—it's thicker and sturdier, it gets legitimately crispy on the outside, and it has just enough structure to stand up to generous filling without falling apart. The texture is what separates this from every other grilled cheese you've ever made, and once you try it this way, you might never go back.
Making This Feel Like a Meal
I serve this with a bowl of tomato soup for dunking, but honestly, a simple green salad or even just some extra chutney on the side rounds it out nicely. It's filling enough to be dinner, especially if you add vegetables, but light enough to feel like lunch too.
- Make a quick tomato soup with crushed tomatoes, cream, and a hint of garlic for dunking perfection.
- Slice a tomato and dress it with good olive oil, salt, and fresh basil to eat alongside and cut through the richness.
- Keep a jar of your favorite chutney nearby because the combination of that tangy sweetness with brown butter and cheese is genuinely incredible.
Save This sandwich proved to me that sometimes the best ideas come from desperation and an open fridge, and that familiar dishes can feel brand new when you're willing to try something slightly different. Make it once and it'll become a regular rotation.
Recipe FAQ
- → What makes brown butter special in this dish?
Brown butter develops a nutty, caramelized flavor as the milk solids toast in the butter. This rich, aromatic base infuses the naan with depth that regular butter can't achieve, creating a more complex and indulgent sandwich.
- → Can I use store-bought naan?
Absolutely. Store-bought naan works perfectly for this preparation. Look for large, soft naan that will crisp up nicely when griddled. Fresh naan from the bakery section or frozen varieties both yield excellent results.
- → What cheese substitutions work well?
While mozzarella provides classic melt, try blending it with fontina for nuttiness, sharp cheddar for bite, or pepper jack for heat. A mix of mozzarella and parmesan adds savory depth. Just ensure any cheese you choose melts well.
- → How do I prevent burning the naan?
Cook over medium to medium-low heat rather than high. This allows the cheese to melt completely before the naan burns. Press gently and flip carefully—watch for golden brown color and listen for the cheese sizzling to gauge doneness.
- → What should I serve with this?
Classic tomato soup creates the perfect dipping experience. For an Indian-inspired twist, serve with mango chutney or mint-coriander chutney. A simple green salad with vinaigrette helps balance the richness, or try cucumber raita for cooling contrast.
- → Can I add vegetables inside?
Yes, thinly sliced tomatoes or a handful of baby spinach work wonderfully. Sautéed mushrooms or caramelized onions add savory depth. Just pat vegetables dry to prevent sogginess, and don't overstuff or the cheese won't melt properly.