Save My neighbor stopped by on a rainy Tuesday with fresh naan from her freezer, and I'd just bought brown butter at the market because I was curious about that nutty, almost caramelized thing everyone raves about. Twenty minutes later, standing in my kitchen with melted cheese oozing between two golden slices, I realized I'd stumbled onto something that tasted far more elegant than its simplicity suggested. It became the kind of sandwich you make for yourself on days when you want comfort but also want to feel a little bit fancy.
I made this for my sister when she came over saying she was too tired to cook, and watching her close her eyes at that first bite told me everything. She asked for the recipe immediately, which, let's be honest, is the highest compliment anyone can give in that moment.
Ingredients
- Unsalted butter (4 tablespoons): This is your star player here, so use good butter and brown it slowly to catch that moment when it smells like hazelnuts and caramel.
- Shredded mozzarella cheese (1 ½ cups): The moisture in fresh mozzarella makes it stringy and dramatic, which is exactly what you want when it melts.
- Naan bread (2 large): Store-bought works beautifully, but if you have time to make it yourself, the texture becomes even more pillowy.
- Garlic (2 cloves, finely minced): Mince it small so it distributes evenly and won't burn in the brown butter.
- Fresh parsley (2 tablespoons, chopped): This brightens everything and adds a visual pop that makes the sandwich feel intentional.
- Fresh cilantro (1 tablespoon, optional): If you're a cilantro person, this is your moment to lean in.
- Sea salt and black pepper: Don't skip the seasoning step; it's the difference between good and actually memorable.
Instructions
- Brown the butter with intention:
- Melt butter in a medium skillet over medium heat, then keep your eyes on it as it foams and transforms into something golden and fragrant, about 3–4 minutes. You'll know it's ready when it smells like toasted nuts and looks like liquid caramel.
- Wake up the garlic:
- Stir in your minced garlic and let it cook for just 30 seconds until it releases its aroma, then immediately remove the skillet from heat so the garlic doesn't burn and turn bitter. This is the moment everything shifts from ordinary to aromatic.
- Butter the naan with a light hand:
- Brush one side of each naan with the garlic-infused brown butter using gentle, even strokes. You want every inch to have flavor, but not so much that it pools.
- Build your sandwich:
- Place one buttered naan on a cutting board with the buttered side facing down, then spread the mozzarella evenly across it, leaving a small border. Sprinkle with salt, pepper, parsley, and cilantro, then top with the second naan, buttered side up, and press gently to seal everything together.
- Toast until golden and melty:
- Heat the skillet again over medium-low heat and carefully transfer your sandwich onto it, then cook for 3–4 minutes per side while pressing gently with a spatula. The cheese will melt into gooey puddles and the naan will develop those crispy, golden edges that make it irresistible.
- Rest and serve:
- Remove from heat and let it sit for just 1 minute so the cheese sets slightly, then slice diagonally and serve while it's still warm and the cheese is at its most dramatic.
Save There's something about the moment when you cut into this sandwich and the cheese pulls in those long, glossy strings that makes you feel like you've actually accomplished something. That's when you know it's perfect.
The Brown Butter Moment
The smell of brown butter is something you can't replicate, and once you've made it intentionally, you'll understand why people get excited about it. It's toasty and rich and carries this subtle sweetness that regular melted butter simply doesn't have, and when you add garlic to it, you're creating an aromatic foundation that makes this sandwich taste like it took actual effort.
Why Naan Works Better Than Regular Bread
Naan has a natural airiness and slight chew that standard sandwich bread can't match, which means it holds up to melted cheese without getting soggy, and it develops these beautiful crispy-edged pockets when it hits the hot skillet. It's also sturdy enough to handle the weight of the filling without falling apart, but still soft enough to let the textures feel luxurious rather than heavy.
Making It Your Own
The beauty of this recipe is that it's genuinely flexible, and you can play with it based on what you have on hand or what you're craving. I've made it with fresh mozzarella that I drained really well, and I've also splurged on fontina because I wanted something with more depth, and both were incredible in their own way.
- A tiny pinch of chili flakes adds a surprising warmth without overpowering the nuttiness of the brown butter.
- Serve it alongside a cool yogurt dip or tomato chutney if you want to add another dimension to the bite.
- If you're feeling fancy, add thin slices of fresh tomato or a tiny handful of microgreens between the cheese and the top naan.
Save This sandwich proves that sometimes the most memorable meals come from small moments of curiosity in your own kitchen. Make it when you want something that feels both cozy and a little bit special.
Kitchen Q&A
- → Can I use homemade naan instead of store-bought?
Yes, homemade naan works beautifully and may yield even better results. Just ensure it's fully cooled before assembling to prevent sogginess. The dough should be rolled slightly thinner than usual for optimal crisping.
- → What other cheeses work well in this sandwich?
Fontina offers excellent melting properties with a nutty flavor, while provolone adds a mild sharpness. For extra indulgence, try combining mozzarella with gruyère or adding a sprinkle of parmesan to the butter mixture.
- → How do I prevent the naan from burning?
Keep the heat at medium-low and monitor closely. The brown butter gives the naan a golden color quickly, so visual cues can be tricky. Look for deep golden brown spots and ensure the cheese is fully melted before flipping.
- → Can I make this dairy-free?
Substitute the butter with vegan butter or olive oil, though you won't achieve the same nutty brown butter flavor. Use vegan mozzarella shreds and check that your naan is dairy-free. The texture will be slightly different but still enjoyable.
- → What sides pair well with this sandwich?
A cooling cucumber raita or yogurt dip balances the richness beautifully. Tomato chutney adds sweetness and acidity, while a simple side salad with citrus vinaigrette cuts through the buttery flavors. For heartier meals, serve alongside mulligatawny soup.