Brown Butter Garlic Naan Grilled Cheese (Print version)

Crispy naan toasted in brown butter with melted mozzarella and garlic, herbs

# What You 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

# Directions:

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

# Expert Advice:

01 -
  • The brown butter turns this into pure comfort, with that deep, toasty flavor that makes you close your eyes on the first bite.
  • It comes together in twenty minutes but tastes like you've been thinking about it all day.
  • Naan's soft interior creates the perfect contrast with crispy, golden edges and melted cheese that stretches like a dream.
02 -
  • Watch your heat carefully, because medium-low is non-negotiable; too high and your naan burns black before the cheese melts, but I learned this the hard way by turning my back for thirty seconds.
  • Don't skip the resting minute, because the residual heat continues to set the cheese, and that brief pause makes slicing cleaner and eating more satisfying.
03 -
  • Keep your skillet temperature consistent by using medium-low rather than medium; this gives the cheese time to melt while the exterior gets golden rather than burnt.
  • If your naan is very thick, you can gently flatten it slightly with your palm before assembling, so the heat penetrates more evenly and the cheese melts faster.
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