Brown Butter Garlic Naan Grilled Cheese (Print Version)

Golden naan crisped 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

# How to Make It:

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.

# Expert Tips:

01 -
  • The brown butter transforms everything into something that tastes way more sophisticated than ten minutes of cooking should allow.
  • Soft naan actually stays tender inside while getting crispy on the edges, which is that perfect textural balance grilled cheese dreams are made of.
  • It's vegetarian, quick enough for a weeknight impulse, and impressive enough to serve when someone unexpected shows up hungry.
02 -
  • Brown butter can go from golden to burnt in about thirty seconds, so stay present and don't answer your phone—this learned the hard way when I got distracted and ended up with bitter butter.
  • The medium-low heat on the second cooking is non-negotiable; too high and your outside burns before the cheese finishes melting inside, and trust me, that's a disappointment.
03 -
  • If you want to prep ahead, brown the butter and garlic an hour or two before you're ready to cook, then gently reheat it just before assembly so it's still warm and pourable.
  • Use a cast iron skillet if you have one; it distributes heat more evenly and gives you a more consistent golden crust on both sides.
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