Save My roommate tossed me a package of naan one Tuesday night and said, make something good. I had butter, cheese, and garlic, which felt like enough. What I didn't expect was how the butter would smell as it browned, nutty and almost caramel sweet, turning that soft naan into something I'd crave for weeks. It's the kind of recipe that sneaks up on you, simple enough to memorize but special enough to show off.
I made this for my sister when she came over exhausted from a double shift. She took one bite, closed her eyes, and said this is exactly what I needed. We ate standing at the counter, pulling apart the crispy, cheese-stringy halves and laughing about nothing in particular. Food like this doesn't need an occasion, it creates one.
Ingredients
- Naan breads: Use store-bought or homemade, the soft texture crisps up beautifully and holds all that melted cheese without falling apart.
- Shredded mozzarella cheese: Melts evenly and gets gooey fast, you can mix in fontina or cheddar if you want more sharpness.
- Unsalted butter: Browning it transforms the flavor completely, watch it closely so it doesn't burn past golden.
- Garlic, finely minced: Fresh is essential here, it blooms in the brown butter and perfumes the whole sandwich.
- Fresh parsley: Adds brightness and a pop of green that balances the richness.
- Fresh chives: Mild onion flavor that doesn't overpower, just lifts everything.
- Fresh thyme leaves: Optional but worth it, brings an earthy note that pairs perfectly with garlic.
- Crushed red pepper flakes: A pinch adds gentle heat, skip it if you prefer things mild.
- Salt and black pepper: Season to taste, the cheese is salty so go easy at first.
Instructions
- Brown the butter:
- Melt the butter in a large skillet over medium heat, swirling occasionally as it foams and turns golden with a nutty aroma, about 3 to 4 minutes. Watch it closely because it can go from perfect to burnt in seconds.
- Add the garlic:
- Toss in the minced garlic and let it sizzle for 30 seconds until fragrant, then pull the skillet off the heat. The residual warmth will keep cooking it gently without burning.
- Brush the naan:
- Generously brush one side of each naan with the garlicky brown butter. Don't be shy, this is where all the flavor lives.
- Assemble the sandwich:
- Lay one naan buttered side down on a cutting board, then pile on the mozzarella, parsley, chives, thyme, red pepper flakes, salt, and pepper. Top with the second naan, buttered side up.
- Grill until golden:
- Wipe the skillet clean, return it to medium heat, and carefully slide the sandwich in. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the naan is crispy and the cheese is fully melted.
- Rest and slice:
- Let it sit for a minute so the cheese sets just enough to slice cleanly. Cut into halves or quarters and serve warm.
Save The first time I served this at a casual dinner, someone asked if I'd ordered it from a restaurant. I just laughed and said nope, ten minutes and a skillet. That's when I realized how much joy comes from making something this good feel this easy.
Cheese Swaps and Flavor Twists
Mozzarella is mild and melts like a dream, but mixing in fontina adds creaminess and a hint of earthiness. Sharp cheddar brings tangy punch if you want something bolder. I've also thrown in a few crumbles of feta for a salty, briny contrast that works surprisingly well with the garlic and herbs.
Add-Ins That Actually Work
Thinly sliced tomatoes add juicy brightness, just pat them dry first so they don't make the naan soggy. A handful of baby spinach wilts right into the cheese and sneaks in some greens without changing the vibe. If you're feeling adventurous, a smear of pesto or a drizzle of hot honey before grilling takes it somewhere completely new.
Serving and Pairing Ideas
This pairs beautifully with a simple tomato soup for dipping, or a tangy mango chutney if you want to lean into the naan's origins. I've also served it alongside a crisp green salad dressed with lemon and olive oil to balance the richness. It's hearty enough to be dinner on its own, but it also works as a fun appetizer sliced into small wedges.
- Serve with tomato soup, chutney, or a fresh salad.
- Slice into wedges for a shareable appetizer.
- Pair with a cold beer or sparkling water with lime.
Save This is the kind of recipe that makes weeknight cooking feel like a win. You'll want to make it again and again, and every time it'll taste just as good as the first.
Recipe FAQs
- → Can I use store-bought naan for this dish?
Yes, store-bought naan works perfectly and saves time. Look for fresh naan in the bakery section or use frozen naan, thawed before cooking.
- → What cheese alternatives work well?
Try fontina, gruyere, or cheddar for different flavor profiles. A blend of mozzarella and sharp cheddar adds extra depth while maintaining the melt factor.
- → How do I prevent the naan from burning?
Use medium to medium-low heat and cook slowly to allow the cheese to melt completely. Press gently with a spatula for even browning without scorching.
- → Can I add vegetables to this sandwich?
Absolutely. Thinly sliced tomatoes, baby spinach, caramelized onions, or roasted red peppers all make excellent additions without overwhelming the garlic butter flavor.
- → How do I achieve perfectly brown butter?
Melt butter over medium heat and watch carefully as it foams. Once it turns golden brown with a nutty aroma (3-4 minutes), remove from heat immediately to prevent burning.
- → What pairs well with this sandwich?
Serve alongside tomato soup, mango chutney, or a fresh green salad. The rich, buttery flavors complement both Indian-inspired and classic American sides.