Save I stumbled onto this grilled cheese by accident one Thursday night when I had leftover butter chicken and suddenly craved something warm and melty. Instead of reheating it plain, I thought, why not crisp it between buttery bread like a proper sandwich? Twenty minutes later, I bit into something that tasted like a culinary mashup of my favorite comfort foods, and I haven't looked back since. It's become my go-to way to transform yesterday's curry into something entirely new that feels like a celebration.
Last summer, I made these for my neighbors after they helped us move, and watching their faces light up when they took the first bite was worth more than the effort. One of them asked if I'd learned to make it from some fancy cooking school, and I had to laugh and admit it was born from leftovers and impatience. Since then, it's become the sandwich I make whenever I want to feel a little proud of myself without spending hours in the kitchen.
Ingredients
- Cooked butter chicken with sauce: This is the soul of the sandwich, so choose leftovers that are well-seasoned and saucy; if you have dry butter chicken, add a splash of cream or yogurt to loosen it up.
- Fresh cilantro: A optional garnish that brightens the spiced filling, though skip it if you're not a fan.
- Sturdy white or sourdough bread: This matters more than you'd think because flimsy bread will tear and turn soggy; thicker slices give you the structural integrity to press and flip without falling apart.
- Mozzarella and sharp cheddar cheese: The mozzarella melts smoothly while the cheddar adds a tangy bite that plays beautifully against the butter chicken spices.
- Unsalted butter, softened: Spreading it on the bread before grilling creates that golden, crispy exterior that makes every bite satisfying.
Instructions
- Warm your filling:
- If your butter chicken has been chilling in the fridge, heat it gently until it's warm to the touch, stirring in fresh cilantro if you're using it. Cold filling will ruin the whole experience, so this step is worth the two minutes.
- Butter your bread:
- Spread a thin layer of softened butter on one side of each bread slice; this is the surface that will hit the skillet and create that golden-brown magic.
- Build the base:
- Place two bread slices buttered-side down, and divide half of your cheese blend evenly across each one. Think of it as creating a cheese cushion that will help bind everything together.
- Add the star filling:
- Spread the warm butter chicken evenly over the cheese, then top with the remaining cheese blend. The heat from the filling will start softening the bottom layer of cheese even before you hit the pan.
- Close it up:
- Top each sandwich with a remaining bread slice, buttered-side up, pressing gently to seal everything in place.
- Get the pan ready:
- Heat your nonstick skillet over medium heat for about a minute; you want it hot enough to sizzle gently when the sandwich touches down, not so hot that the bread burns before the cheese melts.
- The flip and press:
- Place the sandwiches in the skillet and let them cook for three to four minutes per side, pressing down gently with your spatula as they cook to encourage even browning and cheese distribution. You'll hear a subtle sizzle and smell the butter toasting, which is your signal that something delicious is happening.
- Rest and serve:
- Remove from heat and let the sandwiches sit for a minute or two so the cheese sets slightly before you slice them, then cut diagonally and serve immediately while everything is still warm and the cheese is at its most gooey.
Save There's a moment right when you press that spatula down and hear the bread crust deepen its crackle that feels like you've done something clever with just butter and leftover curry. It's that simple alchemy that keeps me making this sandwich, the way it transforms yesterday into something people actually want to eat.
Cheese Choices and Flavor Combinations
I've experimented with swapping out the mozzarella and cheddar pairing more times than I can count, and each change shifts the whole personality of the sandwich. Provolone adds a smokier depth that echoes the spices in the butter chicken, while gouda brings an almost buttery sweetness that feels decadent. One winter, I tried a combination of fontina and muenster and couldn't replicate it afterwards, which taught me that there's no single right answer here. You're not locked into the original pairing; treat it as a starting point and adjust based on whatever cheese is calling to you from your fridge.
Upgrading with Add-Ins
The beauty of this sandwich is how willingly it accepts additions that would otherwise feel out of place. I've pressed thin slices of red onion directly onto the butter chicken for a sharp bite that cuts through the richness, and I've added jalapeños when I wanted something with a little heat. A friend once suggested caramelized onions, and that version became permanently better in my rotation because the sweetness played against the spice in a way I didn't expect. Leftover paneer tikka or chicken tikka masala work just as well as the butter chicken if you're cleaning out different containers from your fridge.
What to Serve Alongside
This sandwich stands alone beautifully, but pairing it with something cool and fresh lifts the whole meal. A simple green salad with lemon dressing cuts through the richness and feels balanced, while cucumber raita (the yogurt-based side that already lives in Indian cuisine) feels like it was made for this exact purpose.
- Make a quick raita with plain yogurt, grated cucumber, a pinch of cumin, and fresh mint for an easy complement.
- A simple arugula or spinach salad dressed with lemon juice and olive oil provides a refreshing contrast to the warm, melted sandwich.
- Cold mango lassi or even just ice water helps reset your palate between bites if the spices get intense.
Save Every time I make this sandwich, it reminds me that the best cooking often happens when you stop following rules and start improvising with what you have. It's comfort in its truest form.
Kitchen Guide
- → How do I reheat leftover spiced chicken before assembling?
Gently warm the chicken in a skillet or microwave until just heated through to retain moisture and flavor.
- → Can I substitute the cheeses for other types?
Yes, provolone or gouda can replace mozzarella or cheddar for a different but delicious flavor profile.
- → What bread types work best for this sandwich?
Sturdy white or sourdough bread hold up well to grilling and the rich fillings.
- → How do I achieve a crispy, golden crust on the sandwich?
Spread softened butter on the bread and grill on medium heat, pressing gently until golden brown on both sides.
- → Are there optional flavor additions to enhance this dish?
Thin slices of red onion or jalapeño add extra zest before grilling, and fresh cilantro brightens the filling.