Save One Tuesday night, I was staring at a container of leftover butter chicken in my fridge, wondering if I could do something more interesting than just reheating it with rice. I grabbed some cheese and bread out of habit, and within minutes realized I'd accidentally invented something that tasted like comfort food had been reinvented. That grilled cheese moment—when the cheese melted into the spiced sauce and the bread turned golden—felt like discovering something that should have existed all along.
I made this for my neighbor who'd given me half a container of her homemade butter chicken days before. When I brought the sandwich over warm and cut it so the cheese still stretched between the halves, she got that look people get when food surprises them in the best way. She's made it four times since then, and I think that's the highest compliment a recipe can get.
Ingredients
- Cooked butter chicken with sauce: Use about 1 cup, chopped or shredded—leftovers work perfectly, and the sauce is what makes this fusion actually work.
- Fresh cilantro: Just 2 tablespoons chopped, optional but it adds a brightness that cuts through the richness beautifully.
- Sturdy bread: Four thick slices of white, sourdough, or even challah—soft bread will fall apart under the press of the spatula.
- Mozzarella and sharp cheddar: Use 1 cup mozzarella mixed with ½ cup sharp cheddar for layered flavor and that perfect melt.
- Unsalted butter: Two tablespoons softened makes the bread golden, and softened is key so it spreads without tearing.
Instructions
- Warm the filling:
- If your butter chicken has been sitting in the fridge, gently reheat it in a skillet over medium or zap it in the microwave just until it's warm through. Stir in the cilantro and taste it—this is where you can adjust seasoning if it needs a pinch more salt or a grind of pepper.
- Butter the bread:
- Lay out all four slices and spread softened butter on one side of each, using about ½ tablespoon per slice. The goal is an even, thin layer that'll turn golden and crispy.
- Build the base:
- Place two slices buttered side down on your work surface, then divide half the mozzarella and half the cheddar evenly across each slice. You're creating a cheese bed that'll anchor the warm filling.
- Add the chicken:
- Spoon the warm butter chicken over the cheese layer, spreading it gently so it covers most of the bread but leaves a small border. Top with the remaining cheese mixture.
- Close the sandwich:
- Press the remaining two bread slices on top, buttered side up, with a gentle firmness. The butter-side-up matters because that's what'll kiss the skillet.
- Grill until golden:
- Heat a nonstick skillet over medium heat and let it warm for about 30 seconds. Place both sandwiches in the skillet and cook for 3 to 4 minutes without moving them, pressing gently with your spatula every minute or so. The bread should turn golden brown and feel crispy.
- Flip and finish:
- When the first side is golden, flip carefully and cook the other side for another 3 to 4 minutes until it matches the first side and you can feel the cheese has melted through. A little press here confirms the cheese is flowing inside.
- Rest and serve:
- Let the sandwiches rest on a plate for just 1 to 2 minutes—this prevents the cheese from pouring out when you cut into it and makes eating less of a molten adventure. Slice diagonally and serve while still hot.
Save There's a moment right when you bite into this sandwich and the warm, spiced sauce mingles with melted cheese and warm bread all at once—that's when you realize comfort food doesn't have to be simple or expected. This is what happens when two cuisines and a fridge full of leftovers decide to collaborate.
Making It Your Own
Once you've made this once, you'll start improvising. I've added thin slices of red onion for sharpness, jalapeños for heat, and even a spoonful of mango chutney to one side of the bread. Each variation shifts the flavor just enough to feel like a new dish. The skeleton of this recipe is forgiving—it wants you to play with it.
Cheese and Bread Combinations to Try
Mozzarella and cheddar is the foundation, but provolone brings a smokiness that pairs differently with butter chicken, and gouda adds an almost caramel sweetness. Sourdough gives tanginess, white bread offers neutral sweetness, and if you can find a brioche that won't fall apart, it's luxurious. The bread you choose shapes the entire experience as much as the cheese does.
What to Serve Alongside
This sandwich is rich, so it wants something cooling and bright on the side. Cucumber raita cuts through the spice with yogurt and cucumber, a simple green salad offers crunch, or even thinly sliced tomato with a pinch of salt works beautifully. Some people make a quick mint-cilantro chutney for dipping, which changes the whole experience.
- If you don't have butter chicken, leftover chicken tikka masala or even paneer tikka can step in perfectly.
- Make the butter chicken the day before so it's already cooled and you can work faster on grilling day.
- A nonstick skillet is worth it here—cast iron sticks and regular pans won't give you the same golden crust.
Save This sandwich is proof that leftovers and creativity are often better than following recipes exactly. Make it tonight, adjust it next week, and watch it become something you crave.
Recipe FAQs
- → Can leftover butter chicken be used for the filling?
Yes, gently reheat leftover butter chicken before assembling to keep it warm and flavorful.
- → What cheeses work best for this sandwich?
Mozzarella and sharp cheddar melt well, but provolone or gouda can be great alternatives.
- → How can the sandwich be made spicier?
Add thin slices of jalapeños or a sprinkle of chili flakes before grilling for extra heat.
- → What type of bread is ideal for grilling?
Sturdy white or sourdough breads hold up well to grilling and provide a crispy crust.
- → Are there recommended sides to serve with this sandwich?
Cooling accompaniments like cucumber raita or a simple green salad complement the rich sandwich nicely.