Savory Butter Chicken Grilled Cheese (Printable Version)

Spiced butter chicken and melted cheese come together in a golden, buttery bread sandwich perfect for quick meals.

# What You’ll Need:

→ Butter Chicken Filling

01 - 1 cup cooked butter chicken with sauce, chopped or shredded
02 - 2 tablespoons fresh cilantro, chopped (optional)

→ Bread & Cheese

03 - 4 slices sturdy white or sourdough bread
04 - 1 cup shredded mozzarella cheese
05 - ½ cup shredded sharp cheddar cheese
06 - 2 tablespoons unsalted butter, softened

# Step-by-Step Guide:

01 - Gently warm refrigerated butter chicken in a skillet or microwave until heated through, then stir in chopped cilantro if desired.
02 - Butter one side of each bread slice evenly.
03 - Place two bread slices buttered side down, then divide half the mozzarella and cheddar cheese evenly over them.
04 - Layer the warm butter chicken over the cheese, spreading evenly, then sprinkle remaining cheese on top.
05 - Cover with remaining bread slices, buttered side facing up to form sandwiches.
06 - Heat a nonstick skillet over medium heat and cook sandwiches 3–4 minutes per side, pressing gently, until bread is golden and cheese melts.
07 - Remove sandwiches from skillet, let rest for 1–2 minutes, then slice and serve while hot.

# Additional Tips::

01 -
  • It transforms tired leftovers into something that tastes completely new and exciting.
  • You get that satisfying cheese pull and crispy exterior while the spiced filling keeps things interesting.
  • It comes together faster than ordering takeout, and tastes infinitely better.
02 -
  • Medium heat is your friend here; crank it up and your bread will char before the cheese finishes melting inside.
  • Pat your butter chicken slightly dry if it's very saucy, or you risk a soggy sandwich that falls apart, though a little sauce is what makes it special.
03 -
  • Always use a nonstick skillet or well-seasoned cast iron; it's the difference between a perfect sandwich and one that sticks and tears.
  • Press gently while cooking, but not so hard that you squeeze out all the cheese and filling; you want them sealed in, not forced out.
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