Brown Butter Garlic Naan Grilled Cheese (Printable Version)

Crispy naan toasted in brown butter with melted mozzarella and fresh garlic herbs

# What You'll Need:

→ Dairy

01 - 4 tablespoons unsalted butter
02 - 1.5 cups shredded mozzarella cheese

→ Bread

03 - 2 large naan breads

→ Herbs & Aromatics

04 - 2 cloves garlic, finely minced
05 - 2 tablespoons fresh parsley, chopped
06 - 1 tablespoon fresh cilantro, chopped

→ Seasonings

07 - 0.5 teaspoon sea salt
08 - 0.25 teaspoon freshly ground black pepper

# Directions:

01 - In a medium skillet over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma, approximately 3 to 4 minutes.
02 - Stir the minced garlic into the brown butter and cook for 30 seconds until fragrant. Remove the skillet from heat.
03 - Brush one side of each naan with the garlic-infused brown butter.
04 - Place one naan, buttered side down, on a cutting board. Evenly spread the mozzarella cheese over the naan, leaving a small border around the edges. Sprinkle with salt, pepper, parsley, and cilantro. Top with the second naan, buttered side up, pressing gently to seal.
05 - Heat the skillet over medium-low heat. Carefully transfer the filled naan sandwich to the skillet. Cook for 3 to 4 minutes per side, pressing gently, until the cheese is melted and the naan is golden and crisp.
06 - Remove from the skillet, let rest for 1 minute, then slice and serve warm.

# Additional Tips::

01 -
  • That nutty brown butter flavor elevates an already-beloved comfort food into something that feels restaurant-worthy but takes barely twenty minutes.
  • Naan has this natural softness that makes the cheese situation next-level gooey without any of the sogginess you'd get with regular bread.
  • One sandwich feeds two people happily or gives you seconds, depending on your mood and hunger level.
02 -
  • If your butter smells burnt or tastes acrid, start over—burnt butter will ruin the whole thing and there's no coming back from it.
  • Don't skimp on the resting time after cooking; that one minute makes the difference between a sandwich that holds together and one that falls apart the second you bite into it.
03 -
  • Brush your naan on the cutting board before assembling so the butter soaks in slightly and the bread doesn't slide around while you're trying to add cheese.
  • Keep the heat at medium-low for cooking—this isn't a race, and gentle heat gives you time to develop that crispy exterior while the cheese actually melts instead of separating.
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