Brown Butter Garlic Naan Grilled Cheese (Printable version)

Crispy naan bread with brown butter, garlic, and melted mozzarella creates an irresistible twist on classic grilled cheese.

# What You’ll Need:

→ 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, optional
08 - 1/4 teaspoon crushed red pepper flakes, optional

→ Seasonings

09 - Salt and freshly ground black pepper to taste

# Directions:

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

# Expert Advice:

01 -
  • Brown butter and garlic transform ordinary grilled cheese into something that smells like a French bistro married an Indian kitchen.
  • Naan's inherent fluffiness means you get a contrast between crispy exterior and soft interior that regular bread just can't match.
  • It comes together in less time than it takes to order takeout, which is dangerous knowledge to have.
02 -
  • The brown butter will continue to cook after you remove it from heat due to residual warmth, so pull it slightly before it hits the deepest brown or you'll cross the line into tasting burnt.
  • Pressing the sandwich gently while it cooks matters more than you'd think—it helps the cheese meld and keeps the layers from sliding around inside.
03 -
  • Make your brown butter ahead of time and let it cool slightly before assembling; this gives you more control and less stress in the moment.
  • If your naan seems dry, brush it lightly on both sides before you start—it should feel pliable, not crispy, before it enters the skillet.
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