Save Last Tuesday night I stood in front of the fridge staring at a container of leftover butter chicken from Sunday takeout. The sauce had thickened perfectly overnight and I remembered how my college roommate used to joke that Indian food leftovers were actually better the second day. I was craving something warm and cheesy but not another bowl of rice again. That is when it hit me to combine the two cravings into one sandwich.
My teenage son walked into the kitchen while I was assembling the first sandwich and looked at me like I had lost my mind. Five minutes later the entire house smelled like buttery toasted bread and aromatic spices and he was hovering over the stove asking if he could have the first one. Now this is the dinner he actually requests when we order Indian food just so we will have leftovers.
Ingredients
- 1 cup cooked butter chicken: Leftover butter chicken works beautifully here because the sauce has had time to develop deeper flavors overnight
- 2 tablespoons fresh cilantro: This bright herb cuts through the richness of the cheese and sauce
- 4 slices sturdy white or sourdough bread: You need a bread that will hold up to the weight of the filling without getting soggy
- 1 cup shredded mozzarella cheese: Mozzarella provides that incredible stretch factor everyone loves in a grilled cheese
- ½ cup shredded sharp cheddar cheese: The sharp cheddar adds a tangy contrast to the mild mozzarella
- 2 tablespoons unsalted butter: Softening the butter first makes it so much easier to spread evenly
Instructions
- Warm up the filling:
- Gently reheat refrigerated butter chicken in a skillet or microwave until just warm then stir in the chopped cilantro
- Prep your bread:
- Lay out all four bread slices and spread softened butter on one side of each slice
- Build the base layer:
- Place two slices buttered side down on your work surface then evenly distribute half of both cheeses on each
- Add the star ingredient:
- Top with warm butter chicken spreading it out evenly then sprinkle the remaining cheese over the chicken
- Close it up:
- Place remaining bread slices on top buttered side up to complete the sandwiches
- Get that golden crust:
- Cook in a nonstick skillet over medium heat for 3 to 4 minutes per side pressing gently until the bread is golden and cheese is melted
- The waiting game:
- Let the sandwiches rest for 1 to 2 minutes before slicing so the cheese sets slightly
Save This sandwich has become my go-to comfort food on rainy days when I want something that feels cozy but still a little special. There is something so satisfying about the way the creamy tomato sauce mingles with the melted cheese that makes it feel more like a restaurant meal than leftovers.
Make It Your Own
Sometimes I add thin slices of red onion or a few jalapeño rings before grilling for extra crunch and heat. Provolone or gouda can replace the mozzarella if you want a more pronounced cheese flavor profile. Paneer tikka works beautifully instead of chicken if you want to keep it vegetarian.
Serving Suggestions
A cool cucumber raita on the side helps balance the richness of the sandwich. I also love serving this with a simple green salad dressed with lemon vinaigrette to cut through the butter. On weekends I might pair it with a tomato soup for the ultimate comfort meal.
Make Ahead Strategy
You can assemble the sandwiches up to an hour before cooking and keep them covered in the refrigerator. Let them come to room temperature for about ten minutes before grilling for the best results. The butter chicken filling can be made up to three days ahead and stored in the refrigerator.
- Wrap cooked sandwiches in foil to keep them warm
- Cut them diagonally for easier handling
- Use a serrated knife for the cleanest cuts
Save Enjoy every bite of this delicious fusion creation.
Your Questions Answered
- → What type of bread works best?
Sturdy white or sourdough bread is ideal for holding the filling and achieving a crispy, golden crust when grilled.
- → Can I substitute the cheeses?
Yes, provolone or gouda can be used instead of mozzarella or cheddar for different flavor profiles.
- → How can I add extra spice?
Adding thinly sliced jalapeños or red onions before grilling introduces a pleasant kick and crunch.
- → What’s the best way to warm the chicken filling?
Gently reheat butter chicken in a skillet over low heat or microwave until just warm to preserve texture and flavor.
- → Are there vegetarian alternatives?
Paneer tikka or chicken tikka masala leftovers can be used as tasty substitutes in place of butter chicken.