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Garlic Naan Grilled Cheese Recipe
Ben Carraoli

Garlic Naan Grilled Cheese Recipe

I still remember the first time I made this garlic naan grilled cheese—it was one of those “why didn’t I do this sooner?” moments. I wanted something comforting, cheesy, and a little different from the usual sandwich. When I swapped regular bread for soft garlic naan, everything changed.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • Naan bread – Use fresh or store-bought; fresh naan gives a softer more flavorful sandwich.
  • Garlic herb butter – Combines fresh garlic and herbs for a rich aromatic flavor.
  • Sharp cheddar cheese – Grate fresh for better melting and stronger taste.
  • Havarti cheese – Adds a creamy buttery texture that balances the sharp cheddar.
  • Honey optional – A drizzle at the end enhances flavor with a subtle sweetness.
  • Flaky sea salt optional – Sprinkled on top to elevate flavors and texture.

Method
 

  1. In a small bowl, I mix the softened butter with grated garlic and chopped herbs. This step infuses the butter with flavor. I make sure everything is evenly combined so each bite tastes the same. This garlic butter is what makes the naan irresistible.
  2. I place one naan flat side up and sprinkle a generous layer of mozzarella and cheddar on top. I then add chili flakes if I’m in the mood for heat. The second naan goes on top, flat side down, pressing gently so the cheese stays in place.
  3. Using a knife or spoon, I spread the garlic butter over the top surface of the naan. I don’t rush this part because even coverage means even browning. This butter is key to that golden, crispy finish.
  4. I heat a skillet over medium heat and carefully place the naan butter-side down. As it cooks, I listen for a gentle sizzle. After about 3–4 minutes, the bottom becomes golden and crisp.
  5. I spread more garlic butter on the top side before flipping the sandwich. Then I cook it for another 3–4 minutes until the cheese melts completely. I sometimes cover the pan briefly to help the cheese melt faster.
  6. Once done, I remove the sandwich from the pan and let it rest for a minute. This helps the cheese settle slightly. Then I slice it into halves or quarters and serve it warm.

Notes

  • I always use medium heat so the naan doesn’t burn before the cheese melts.
  • I grate the cheese fresh because pre-shredded cheese doesn’t melt as smoothly.
  • I sometimes brush the pan lightly with butter for extra crispiness.
  • I let the sandwich rest briefly before slicing to avoid losing all the melted cheese.