Brown Butter Garlic Naan Grilled Cheese (View Print Version)

Buttery naan toasted with garlic and melted mozzarella cheese for an irresistible Indian-American fusion.

# 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
08 - 1/4 teaspoon crushed red pepper flakes

→ Seasonings

09 - Salt and freshly ground black pepper to taste

# Method:

01 - In a large skillet over medium heat, melt the butter and continue cooking, swirling occasionally, until it 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, red pepper flakes, 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 melted.
04 - Remove from the skillet and let rest for 1 minute. Slice and serve warm.

# Expert Advice:

01 -
  • Brown butter transforms ordinary ingredients into something that smells like autumn and tastes like pure comfort.
  • It's ready in 20 minutes, making it perfect for those nights when you want something fancy-tasting but actually simple.
  • The combination of crispy exterior and gooey, herb-flecked cheese inside keeps people coming back for seconds.
02 -
  • Don't let your brown butter go past golden brown or it tastes burnt instead of nutty, and the whole dish suffers for it.
  • The second you smell the garlic, pull it off the heat, because even 10 extra seconds can turn fragrant into acrid.
  • Medium heat is your friend here, not high heat, because you need time for the cheese to melt before the outside burns.
03 -
  • Have all your herbs chopped and ready before you start cooking, because once the butter is brown, you're moving fast.
  • If your naan is cold or stiff, warm it gently in a dry skillet first so it becomes pliable and easier to work with.
  • Invest in a good pastry brush if you cook often, because it makes spreading brown butter evenly so much easier and faster than using a knife.
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