Brown Butter Garlic Naan Grilled Cheese (Printable)

Crispy buttery naan filled with melted mozzarella and fragrant garlic herbs

# Ingredient List:

→ 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 - Melt butter in a large skillet over medium heat. 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 over the naan. Top with the second naan, buttered side up, to form a sandwich.
04 - Wipe out the skillet and return to medium heat. Carefully transfer the assembled naan sandwich to the skillet. Cook for 3 to 4 minutes per side, 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 and serve warm.

# Expert Tips:

01 -
  • Brown butter transforms an everyday sandwich into something that smells restaurant-worthy and tastes like you spent hours on it.
  • Naan gives you crispy edges and soft pockets that trap cheese and garlic in the best possible way.
  • It takes less time than deciding what to order for lunch, but feels infinitely more satisfying.
02 -
  • Brown butter can go from golden to burnt in seconds, so stay nearby and trust your nose over any timer.
  • Don't skimp on the butter in the pan when you grill—it's what creates those crispy, golden edges that make this sandwich worth eating.
03 -
  • If you're making this for multiple people, brown a bigger batch of butter and garlic, then keep it warm while you grill each sandwich separately so every one tastes equally good.
  • The key to avoiding burnt edges is using medium heat and actually paying attention—your presence matters here, not a timer.
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