Brown Butter Garlic Naan Grilled Cheese (Printable)

Crispy naan bread toasted in nutty brown butter, layered with melted mozzarella, garlic, and fresh herbs for a unique twist on a classic favorite.

# What You'll Need:

→ Dairy

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

→ Bread

03 - 2 large naan breads

→ Herbs and 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

# How to Cook:

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 bread 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.
05 - Top with the second naan, buttered side up, pressing gently to seal the sandwich.
06 - 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.
07 - Remove from the skillet, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • Brown butter transforms ordinary grilled cheese into something that tastes restaurant-quality with almost no extra effort.
  • The naan bread stays pillowy inside while getting crispy on the outside, which is genuinely hard to mess up.
  • It's ready in twenty minutes flat, making it perfect for when you want something indulgent but don't have time to fuss.
02 -
  • Brown butter can tip into burnt very quickly, so stay close and stir constantly once it starts foaming—walk away for thirty seconds and you could lose the whole batch.
  • If your mozzarella isn't melting evenly, lower the heat and cover the skillet briefly with a lid or even foil to trap steam, which speeds up melting without burning the bread.
03 -
  • If you're making two sandwiches, finish browning the butter and let it cool slightly before starting—this prevents the second sandwich from cooking before the first even hits the pan.
  • Medium-low heat is your friend here; too hot and the outside burns while the cheese stays cold, too low and everything gets soggy instead of crispy.
Go Back