Pin It The first time I made this was a rainy Tuesday when I had leftover butter chicken sitting in the fridge and zero motivation to cook anything elaborate. I slapped some cheese on bread, piled on the curry, and five minutes later my kitchen smelled like a cozy fusion of my childhood grilled cheeses and my favorite Indian takeout spot.
My roommate walked in mid bite, looked at my plate with total confusion, then demanded I make her one immediately. Now whenever we make butter chicken we deliberately cook extra just so we can have these sandwiches the next day for lunch.
Ingredients
- 1 cup cooked butter chicken: Leftovers are perfect here since the flavors have melded overnight
- 2 tablespoons fresh cilantro: Adds a bright pop that cuts through the rich cheese
- 4 slices sturdy white or sourdough bread: Flimsy bread will surrender under all that filling
- 1 cup shredded mozzarella cheese: Creates those ridiculous cheese pulls everyone secretly loves
- ½ cup shredded sharp cheddar cheese: Brings the tangy punch mozzarella lacks
- 2 tablespoons unsalted butter: Softened so it spreads evenly without tearing the bread
Instructions
- Prep the filling:
- Gently warm your butter chicken just enough to loosen the sauce then stir in the cilantro if you are using it
- Butter your bread:
- Spread softened butter on one side of each slice like you are making regular grilled cheese
- Build the base:
- Place two slices butter side down and divide half the cheese blend between them
- Add the curry:
- Pile on your warm butter chicken then sprinkle the remaining cheese on top so it melts down into the sauce
- Close it up:
- Top with the remaining bread slices butter side up
- Grill until golden:
- Cook in a hot skillet about four minutes per side pressing gently until the bread is crisp and cheese is oozing out the sides
- Let it rest:
- Wait a couple minutes before slicing so the cheese sets slightly and does not all run out
Pin It This became my go to for lazy Sunday dinners when I want something comforting but do not want to actually put effort into cooking.
Best Bread for the Job
Sourdough holds up beautifully but honestly any sturdy slice works as long as it can support all that filling without falling apart. Thin sandwich bread will turn into a sad soggy situation.
Cheese Combinations
Mozzarella and cheddar is my classic combo but provolone adds great smoke and gouda brings a nutty sweetness that plays nicely with the warm spices.
Serving Ideas
A cool cucumber raita on the side balances the heat perfectly. A simple green salad with lemon vinaigrette cuts through the richness too.
- Red onion slices add crunch and sharpness
- Jalapeños bring serious heat if you like spice
- Leftover paneer tikka works just as well as chicken
Pin It Hope this becomes your new favorite way to use up leftovers too.
Recipe Questions & Answers
- → What type of bread works best?
Sturdy white or sourdough bread holds the filling well and crisps nicely when grilled.
- → Can I use different cheeses?
Yes, provolone or gouda can substitute mozzarella or cheddar for varied flavor profiles.
- → How to reheat leftover butter chicken?
Gently warm in a skillet or microwave until just heated through to maintain moisture.
- → Are there ways to add extra flavor?
Thinly sliced red onions or jalapeños added before grilling enhance the sandwich’s zest.
- → What side dishes complement this dish?
Cucumber raita or a simple green salad provide fresh, cooling contrasts.