Savory Butter Chicken Grilled Cheese (Printer-Friendly)

Golden grilled cheese loaded with spiced butter chicken and melted mozzarella-cheddar blend.

# 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

# How To Make It:

01 - Gently warm the refrigerated butter chicken in a skillet or microwave until just heated through, then stir in chopped cilantro if using.
02 - Spread softened butter evenly on one side of each bread slice.
03 - Place two bread slices buttered side down on a clean surface and distribute half the mozzarella and cheddar evenly over each slice.
04 - Top the cheese layers with the warm butter chicken, spreading evenly, then sprinkle remaining shredded cheese over the filling.
05 - Cover with the remaining bread slices, buttered side up, to form sandwiches.
06 - Heat a nonstick skillet over medium heat. Place sandwiches in the pan and cook 3 to 4 minutes per side, pressing gently, until the bread is golden and cheese melts.
07 - Remove sandwiches from skillet, let rest for 1 to 2 minutes, then slice and serve hot.

# Expert Suggestions:

01 -
  • The way the warm spiced sauce melts into the cheese creates an incredibly rich and satisfying bite
  • It transforms leftover butter chicken into something completely new and exciting
  • The whole thing comes together in about twenty minutes flat
02 -
  • Cold butter chicken directly from the fridge will not melt the cheese properly so take the time to warm it first
  • Pressing gently with your spatula while cooking helps everything meld together beautifully
  • A medium low heat setting prevents the bread from burning before the cheese has time to melt
03 -
  • Mayonnaise can be used instead of butter on the outside of the bread for an extra crispy golden crust
  • Place a weighted pan or bacon press on top while cooking for evenly compacted sandwiches
  • Buttering the bread all the way to the edges prevents the crust from drying out
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