Pin There was this Tuesday when I had a container of leftover butter chicken taking up space in my fridge, and I was tired of eating it straight from the bowl. My roommate had just brought home fresh sourdough, and I thought, why not treat this like a grilled cheese? The first bite was a revelation, spices melting with melted cheese in this entirely unexpected way. It became the thing I make whenever I want something that feels both comforting and exciting.
I made this for my friend who was skeptical about mixing Indian food with American comfort food, and watching her face when she tasted it was worth every second. She actually asked for the recipe, which never happens. Now she makes it when she's got leftover tikka masala or paneer tikka, and she texts me photos.
Ingredients
- Butter Chicken Filling: Use 1 cup of cooked butter chicken with its sauce, chopped or shredded so it spreads evenly through the sandwich without creating thick, uneven pockets.
- Fresh Cilantro: Add 2 tablespoons chopped cilantro if you have it, though this is completely optional and the sandwich works without it.
- Sturdy Bread: Four slices of white or sourdough bread work best because they hold up to the weight of filling and the pan without falling apart.
- Mozzarella Cheese: Use 1 cup shredded because it melts smoothly and helps everything bind together without overpowering the spices.
- Sharp Cheddar Cheese: Half a cup adds a little tang that cuts through the richness and makes the whole thing less one-dimensional.
- Unsalted Butter: Two tablespoons softened, which creates that golden crust and keeps the bread from sticking to the pan.
Instructions
- Wake Up Your Filling:
- If your butter chicken has been in the fridge, warm it gently in a skillet or microwave just until it's hot enough that the cheese will melt into it. Stir in cilantro if you're using it, then set aside.
- Butter Your Bread:
- Lay out all four slices and spread softened butter on one side of each, going right to the edges so you get an even golden color when it hits the pan.
- Build Your Base:
- Put two slices buttered side down on a clean surface and divide half your mozzarella and cheddar between them, spreading it out so there are no bare patches.
- Add the Star:
- Spoon the warm butter chicken over the cheese on each slice, spreading it as evenly as you can so every bite has some filling. Top with the remaining cheese so it creates a seal.
- Close It Up:
- Place the remaining bread slices on top, buttered side up, pressing down gently so everything stays together but not so hard you squeeze the filling out.
- Get That Golden Crust:
- Heat your nonstick skillet over medium heat and place both sandwiches in, cooking for 3 to 4 minutes until the bottom is deep golden and the cheese has started melting. Flip carefully with your spatula, press gently again, and cook the other side the same way.
- Rest and Serve:
- Pull the sandwiches off heat and let them rest for a minute or two, which helps everything set slightly so the filling doesn't spill out when you cut into it.
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My dad, who generally doesn't understand fusion food, ate one of these in silence and then asked if there was another one. I think that moment more than anything convinced me this wasn't just a creative leftover solution, it was actually something special.
Playing With Your Fillings
Butter chicken is wonderful, but this sandwich format works with any Indian curry you have hanging around. I've done leftover tikka masala, paneer tikka, even a very non-traditional butter paneer because that's what was in the fridge. The key is that whatever filling you use should have enough sauce to keep things from drying out and enough spice to stand up to melted cheese.
Cheese Combinations That Work
Mozzarella and cheddar is my go-to, but the moment you start experimenting is the moment this stops being a recipe and becomes your thing. Provolone adds a smoky depth, gouda brings almost a sweetness, and even pepper jack works if you want heat that actually comes from the cheese instead of the filling. I once did half mozzarella and half gruyere when I was feeling fancy and it was transcendent, though I try not to make a habit of it or my grocery bills get weird.
- The cheese should be shredded fresh or at least not the pre-shredded stuff with anti-caking powder if you can avoid it.
- Amount matters more than type, so whatever combination you choose, stick to that 1.5 cups total so the balance feels right.
- Cold cheese melts slower, so if you're pulling it from the fridge, let it sit out for five minutes before assembling.
Sides That Make It Complete
These sandwiches are rich and spiced, so a cool contrast on the side really makes the whole meal feel balanced. Cucumber raita is the obvious choice because the cooling yogurt and cucumber are basically made to go with anything Indian-spiced. A simple green salad with lemon dressing is less traditional but somehow cleaner on the palate, and I've also done sliced tomatoes with a sprinkle of salt and lime juice when I wanted something really minimal.
Pin This is one of those dishes that makes you realize the best recipes aren't always the complicated ones, they're the ones that happen when you're brave enough to put two things together and see what happens. I hope it becomes your leftover solution too.
Recipe Questions & Answers
- → Can I use other cheeses besides mozzarella and cheddar?
Yes, provolone or gouda can be excellent substitutes, offering unique flavor profiles and meltability.
- → How do I reheat leftover butter chicken for this dish?
Gently warm the butter chicken in a skillet or microwave until just heated through to maintain its texture and flavor.
- → What bread types work best for this sandwich?
Sturdy white bread or sourdough slices hold the filling well and toast nicely for a crispy exterior.
- → Can I add fresh herbs or spices to enhance flavor?
Chopped fresh cilantro adds a bright note, and thinly sliced jalapeños or red onions provide extra spice and crunch.
- → Is there a recommended side to serve with this dish?
A cucumber raita or simple green salad pairs well, balancing richness with freshness.