Brown Butter Garlic Naan Grilled Cheese (Printable View)

Crispy naan brushed with nutty brown butter, stuffed with gooey mozzarella and fragrant garlic. Ready in 20 minutes.

# 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 Make It:

01 - In a medium skillet over medium heat, melt butter and continue cooking while stirring frequently until it foams and turns golden brown with a nutty aroma, approximately 3 to 4 minutes.
02 - Stir minced garlic into the brown butter and cook for 30 seconds until fragrant. Remove 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 mozzarella cheese over naan, leaving a small border around edges. Sprinkle with salt, pepper, parsley, and cilantro.
05 - Top with second naan buttered side up, pressing gently to seal the sandwich.
06 - Heat skillet over medium-low heat. Carefully transfer filled naan sandwich to skillet. Cook 3 to 4 minutes per side, pressing gently, until cheese melts and naan becomes golden and crisp.
07 - Remove from skillet, let rest for 1 minute, then slice and serve warm.

# Best Practices:

01 -
  • That nutty brown butter flavor elevates the whole thing from simple to something you'll crave on random Tuesdays.
  • It comes together faster than you can convince yourself to order takeout, and tastes infinitely better.
  • The naan gets this perfect crispiness outside while staying soft inside, which regular bread just doesn't pull off the same way.
02 -
  • If your brown butter tastes bitter instead of nutty, you've cooked it too far—start again, it's quick, and it matters.
  • Don't use a skillet that's too hot or the naan exterior will blacken before the cheese even thinks about melting inside.
03 -
  • Use a medium-low heat when cooking—high heat is the enemy of even melting and the friend of burnt exteriors.
  • If you're making this for guests, brown your butter and mince your garlic ahead of time so you're only assembling and cooking when they arrive.
Go Back