Brown Butter Garlic Naan Grilled Cheese (Print Version)

Golden naan toasted in brown butter, filled with gooey mozzarella, garlic, and fresh herbs for an irresistible Indian-American fusion sandwich.

# Components:

→ Bread & Dairy

01 - 2 large naan breads
02 - 2 cups shredded mozzarella cheese
03 - 4 tablespoons unsalted butter

→ Aromatics & Herbs

04 - 2 cloves garlic, finely minced
05 - 2 tablespoons fresh parsley, chopped
06 - 1 tablespoon fresh chives, chopped
07 - 1 teaspoon fresh thyme leaves
08 - 1/4 teaspoon crushed red pepper flakes

→ Seasonings

09 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a large skillet over medium heat, melt the butter. Continue cooking and swirling occasionally until the butter foams and turns golden brown with a nutty aroma, approximately 3 to 4 minutes. Add minced garlic and sauté for 30 seconds until fragrant. Remove from heat.
02 - Brush one side of each naan generously with the brown butter and garlic mixture.
03 - Place one naan buttered side down on a clean cutting board. Evenly distribute mozzarella cheese, parsley, chives, thyme, red pepper flakes, salt, and pepper. Top with the second naan buttered side up.
04 - Wipe out the skillet and return to medium heat. Carefully transfer the assembled sandwich to the skillet. Cook for 3 to 4 minutes per side while pressing gently, until the naan is crispy and golden and the cheese is fully melted.
05 - Remove from the skillet and let rest for 1 minute. Slice diagonally and serve warm.

# Expert Advice:

01 -
  • Brown butter transforms this from simple to sophisticated, tasting like you've been cooking all day when you've barely started.
  • The naan stays crispy on the outside while trapping melted cheese inside, which bread from a bag could never achieve.
  • It comes together in 20 minutes, so you can impress yourself on a random Tuesday night without any actual effort.
02 -
  • Brown butter is everything—don't try to rush it or skip the browning step, because regular melted butter tastes flat by comparison, and you'll feel the difference immediately.
  • The skillet temperature matters more than you'd think; too high and your naan burns before the cheese melts, too low and it comes out soft instead of crispy, so medium heat is actually where the magic lives.
03 -
  • If you can find it, use a blend of mozzarella and fontina cheese instead of just mozzarella—fontina browns beautifully and adds a depth that takes this from good to unforgettable.
  • Keep your heat at medium instead of medium-high; the slower cook means the cheese melts completely while the naan gets crispy instead of burning on the outside while the center stays cold.
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