Save It My toddler was having a meltdown over lunch when I spotted leftover naan on the counter. I had been browning butter for something else entirely, and the smell filled the kitchen like toasted hazelnuts. On a whim, I slapped cheese between two pieces, dunked them in that golden butter, and pressed the whole thing into a hot pan. The tears stopped mid-wail when I handed over a gooey, crispy wedge.
I made this for my neighbor once after she mentioned craving comfort food but being too tired to cook. She texted me an hour later asking if I had opened a secret sandwich shop. The garlic in the butter does something magical, it clings to the naan and perfumes every bite without overpowering the cheese. Now she asks for it by name whenever she visits.
Ingredients
- Unsalted butter: Browning butter brings out a nutty, caramelized sweetness that plain melted butter never achieves, watch it closely because it can tip from perfect to burnt in seconds.
- Shredded mozzarella cheese: Melts into those long, Instagram-worthy strings and has a mild flavor that lets the brown butter shine.
- Naan breads: Their soft, slightly charred texture is perfect for soaking up butter and crisping without turning into cardboard.
- Garlic, finely minced: Fresh garlic blooms in hot butter and adds a fragrant punch that dried garlic simply cannot match.
- Fresh parsley and cilantro: Bright, grassy notes cut through the richness and make each bite feel less heavy.
- Sea salt and black pepper: Just enough seasoning to wake up the cheese without stealing the show.
Instructions
- Brown the butter:
- Melt the butter in a medium skillet over medium heat, stirring frequently as it foams and transforms into a deep golden color with a nutty aroma, about 3 to 4 minutes. Keep your nose close, the smell will tell you when it is ready.
- Infuse with garlic:
- Stir the minced garlic into the brown butter and let it sizzle for 30 seconds until fragrant. Pull the skillet off the heat immediately so the garlic does not burn.
- Brush the naan:
- Use a pastry brush or the back of a spoon to coat one side of each naan with the garlic brown butter. Be generous, this is where all the flavor lives.
- Assemble the sandwich:
- Lay one naan buttered side down on a cutting board, then pile on the mozzarella, leaving a small border. Sprinkle with salt, pepper, parsley, and cilantro if using, then cap with the second naan, buttered side facing up.
- Cook low and slow:
- Heat the skillet over medium-low heat and gently transfer the sandwich into the pan. Cook for 3 to 4 minutes per side, pressing lightly with a spatula, until the cheese melts and the naan turns golden and crispy.
- Rest and slice:
- Remove the sandwich from the skillet and let it sit for a minute so the cheese sets slightly. Slice into wedges and serve while it is still warm and stretchy.
Save It One rainy Saturday, I made a double batch of these for my partner and me, and we sat on the floor with a movie and a plate between us. We did not talk much, just pulled apart wedges and let the cheese stretch between our hands. It is funny how something so simple can turn into a memory you return to when you need warmth.
Choosing Your Cheese
Mozzarella is my go-to because it melts into those satisfying strings, but fontina adds a creamy, slightly funky depth that pairs beautifully with garlic. Provolone brings a sharper bite if you want more punch, and I have even mixed in a handful of cheddar when I wanted something bolder. Just make sure whatever you use melts well, because a dry, crumbly cheese will leave you disappointed.
Serving Suggestions
This sandwich does not need much, but a little tomato chutney on the side turns it into something special, the sweetness and acidity cut right through the richness. A cooling yogurt dip with cucumber and mint is another favorite, especially if you added chili flakes. I have also served it with a simple green salad dressed in lemon and olive oil when I wanted to pretend I was being healthy.
Making It Your Own
Once you get the hang of browning butter and crisping naan, this becomes a template for whatever you are craving. I have tucked in sauteed spinach, caramelized onions, and even leftover roasted red peppers with excellent results. One friend swears by adding a smear of pesto before the cheese, and another dusts hers with za'atar for a Middle Eastern twist.
- Add a pinch of chili flakes to the cheese layer if you like a little heat.
- Try smoked mozzarella or gouda for a deeper, campfire-like flavor.
- Swap cilantro for basil or dill depending on what is in your crisper drawer.
Save It This is the kind of recipe that saves you on busy weeknights and impresses guests without any fuss. Make it once, and I promise it will become part of your regular rotation.
Recipe FAQs
- → Can I make the brown butter garlic mixture ahead of time?
Yes, prepare the brown butter garlic mixture up to 2 days in advance. Store in an airtight container in the refrigerator and gently reheat before brushing on the naan.
- → What cheese works best besides mozzarella?
Fontina offers excellent meltability with a nutty flavor that complements the brown butter. Provolone adds sharpness, while paneer provides a traditional Indian touch.
- → How do I prevent the naan from burning?
Keep the heat at medium-low and watch closely. The sugar content in naan causes it to brown quickly. Cook for 3-4 minutes per side, checking frequently for golden color.
- → Can I use homemade naan instead of store-bought?
Absolutely. Homemade naan works beautifully—just ensure it's fully cooled before assembling. The texture may be softer, requiring slightly longer cooking time to achieve crispiness.
- → What sides pair well with this sandwich?
Serve with tomato chutney for sweetness, cooling yogurt dip for contrast, or a simple cucumber salad. A bowl of mulligatawny soup also makes an excellent accompaniment.