Brown Butter Garlic Naan Grilled Cheese (View Print Version)

Crispy naan toasted in nutty brown butter with melted mozzarella and aromatic garlic

# 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

# Method:

01 - In a medium skillet over medium heat, melt butter. Continue cooking, stirring frequently, until foaming and golden brown with nutty aroma, approximately 3-4 minutes.
02 - Stir minced garlic into brown butter and cook for 30 seconds until fragrant. Remove skillet from heat.
03 - Brush one side of each naan with garlic-infused brown butter.
04 - Place one naan, buttered side down, on cutting board. Evenly spread mozzarella cheese over naan, leaving small border around edges. Sprinkle with salt, pepper, parsley, and cilantro.
05 - Top with second naan, buttered side up, pressing gently to seal.
06 - Heat skillet over medium-low heat. Carefully transfer filled naan sandwich to skillet. Cook 3-4 minutes per side, pressing gently, until cheese melts and naan is golden and crisp.
07 - Remove from skillet, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • Brown butter transforms the most humble ingredients into something that tastes like you actually tried.
  • It's ready in 20 minutes, which means you can satisfy a serious craving without the whole afternoon commitment.
  • The naan stays soft inside while getting those golden, crispy edges that make every bite interesting.
02 -
  • Brown butter can go from golden to burnt in what feels like 10 seconds, so watch it carefully and know that it's better to pull it off the heat slightly early.
  • Medium-low heat for cooking the sandwich is essential because rushing it on high heat will burn the outside while the cheese stays cold in the middle.
03 -
  • Make your brown butter ahead of time and let it cool slightly; it stays pliable and brushes on more easily than when it's piping hot.
  • Use a pastry brush for the butter because it gives you control and prevents pooling, plus you'll feel very intentional while you're doing it.
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