Savory Butter Chicken Grilled (Print Version)

Spiced butter chicken and melted cheese unite in golden buttered bread for a flavorful, comforting meal.

# 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 refrigerated butter chicken in a skillet or microwave until just heated through. Stir in chopped cilantro, if desired.
02 - Spread softened butter evenly on one side of each bread slice.
03 - Place two bread slices buttered side down on a clean surface. Distribute half the shredded mozzarella and cheddar evenly over them.
04 - Layer the warm butter chicken over the cheese, spreading evenly. Sprinkle the remaining shredded cheeses atop the chicken.
05 - Cover with the remaining bread slices, buttered side facing up, to complete the sandwiches.
06 - Heat a nonstick skillet over medium heat. Cook sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden and cheese fully melted.
07 - Remove sandwiches from skillet, allow to rest 1 to 2 minutes, then slice and serve warm.

# Expert Advice:

01 -
  • It transforms yesterday's dinner into something that tastes completely new and exciting, no reheating sadness involved.
  • The contrast between crispy, buttery bread and warm, spiced chicken with melted cheese hits every craving at once.
02 -
  • Cold butter chicken straight from the fridge will make your bread soggy before it has time to get crispy, so always warm it first, even just for thirty seconds.
  • Medium heat is your friend here; high heat will char the bread before the cheese inside even thinks about melting.
03 -
  • The spatula press is gentle but firm; you're encouraging the cheese to melt and the bread to crisp, not squeezing the filling into the pan.
  • If the bread starts browning too fast but the cheese isn't melting, lower the heat and cover the skillet with a lid for thirty seconds to trap steam and help the cheese catch up.
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