Brown Butter Garlic Naan Grilled Cheese (Printable Version)

Buttery naan with melted mozzarella, garlic, and herbs toasted to golden perfection in brown butter.

# 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

# 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. Add the minced garlic and sauté for 30 seconds until fragrant. Remove from heat.
02 - Brush one side of each naan generously with the brown butter and garlic mixture. Place one naan, buttered side down, on a cutting board. Evenly distribute the mozzarella cheese, parsley, chives, thyme if using, red pepper flakes if using, salt, and pepper over the naan. Top with the second naan, buttered side up, to form a sandwich.
03 - 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.
04 - Remove from the skillet and let rest for 1 minute. Slice and serve warm.

# Additional Tips::

01 -
  • The brown butter adds a nutty, toasted richness you won't find in regular grilled cheese.
  • Naan crisps beautifully and gives you that chewy, pillowy texture in every bite.
  • It comes together in 20 minutes with ingredients you probably already have.
  • The garlic and herbs make it feel gourmet without any extra effort.
02 -
  • Brown butter can burn fast, pull it off the heat the moment it smells nutty and looks amber.
  • Press gently while grilling so the naan crisps evenly without squeezing out all the melted cheese.
  • Let the sandwich rest for a minute before slicing or the cheese will run everywhere.
03 -
  • Use medium or medium-low heat so the cheese melts fully before the naan burns.
  • Brush the naan all the way to the edges so every bite is golden and flavorful.
  • Make extra brown butter and garlic, it keeps in the fridge and is amazing on pasta, vegetables, or toast.
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