Brown Butter Garlic Naan Grilled Cheese (Printable version)

Crispy naan toasted in brown butter with melted mozzarella and fresh 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

# Step-by-step guide:

01 - In a large skillet over medium heat, melt the butter. Continue cooking, 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, red pepper flakes, salt, and pepper over the naan. Top with the second naan, buttered side up, to form a sandwich.
05 - 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 completely melted.
06 - Remove from the skillet, let rest for 1 minute, then slice and serve warm.

# Expert tips:

01 -
  • Brown butter transforms ordinary naan into something with an almost caramelized richness that regular butter simply cannot achieve.
  • It tastes like you spent way more time in the kitchen than the actual 20 minutes it takes, which is the best kind of kitchen magic.
  • The contrast between crispy bread edges and warm, gooey cheese inside hits that perfect texture sweet spot every single time.
02 -
  • Watch your brown butter temperature carefully—the line between nutty perfection and burnt-tasting butter is shorter than you'd think, usually by about 30 seconds.
  • If your naan starts browning too quickly before the cheese melts, lower the heat slightly; this sandwich rewards patience over high heat.
03 -
  • If you don't have a pastry brush, just use the back of a spoon to spread the brown butter mixture across the naan—it works just as well.
  • Medium-low heat might take longer, but it's your secret weapon for ensuring the cheese melts completely while the naan stays crispy rather than burnt.
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