Savory Butter Chicken Grilled (Printable)

Rich spiced butter chicken and melted cheese come together in a golden toasted sandwich.

# What You 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

# Directions:

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

# Expert Hints:

01 -
  • It transforms leftover butter chicken into something that feels brand new and restaurant-worthy.
  • The contrast of crispy bread with creamy, spiced filling hits every craving at once.
  • Takes less time than ordering takeout, and tastes infinitely better.
02 -
  • Medium heat is not a suggestion—high heat burns the bread before the cheese melts, every single time.
  • Softened butter spread thin does more for even browning than cold butter or too much of it.
  • The gentle press with your spatula while cooking helps the cheese melt evenly without squishing the filling out the sides.
03 -
  • Keeping your butter softened at room temperature for 30 minutes before you start means you spread it without tearing the bread, and it browns more evenly.
  • If the cheese hasn't melted by the time the bread is golden, lower the heat to medium-low and cover the skillet with a lid for the last 30 seconds—steam does the rest.
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