Pin It There was this Tuesday when I had leftover butter chicken taking up space in my fridge, and I was tired of eating it straight from the container. I stood at the counter holding that container like it was a puzzle piece looking for its match, when the idea just clicked: what if I treated it like a grilled cheese filling? That first sandwich was messy, the cheese pooled in weird spots, but when I bit through that golden crust into the spiced, creamy chicken and melted cheese, I knew I'd accidentally created something that belonged in regular rotation.
I made this for my roommate on a random weeknight, and she sat at our tiny kitchen table just quietly eating, looking genuinely surprised between each bite. We ended up making three more the next day because her partner heard about them. It became the sandwich I'd mention to people who claimed they didn't like Indian food, and somehow those skeptics always came around.
Ingredients
- Cooked butter chicken with sauce: This is your foundation, so whether it's homemade or from last night's takeout, make sure it still tastes good on its own first.
- Fresh cilantro: Optional but worth the extra step, it adds a brightness that cuts through the richness without making the sandwich feel heavy.
- Sturdy bread: Sourdough, brioche, or even thick-cut white bread works, but thin, soft bread will fall apart under the cheese weight and skillet pressure.
- Mozzarella cheese: Use the shredded kind, not fresh, because fresh mozzarella gets oily and separates when it melts.
- Sharp cheddar cheese: This gives you that tangy bite that plays beautifully against the sweet, creamy butter chicken sauce.
- Softened butter: It spreads easier than cold butter, and you want an even coating so the bread toasts uniformly without burning in patches.
Instructions
- Warm the butter chicken gently:
- If it's been sitting in the fridge, the sauce will be thick and the chicken cold. A quick reheat in a skillet over medium-low heat, stirring occasionally, takes just a few minutes and makes it easier to spread evenly. Stir in fresh cilantro at the end if you're using it.
- Butter all the bread:
- Spread softened butter on one side of each slice, making sure you get into the corners and edges where the heat actually makes contact with the skillet. This is what creates that golden, crispy exterior you're after.
- Layer the cheese on the bottom slices:
- Place two buttered slices buttered side down on your work surface, then divide the mozzarella and cheddar between them, spreading it to the edges. The cheese creates a barrier that protects the bread from getting soggy.
- Add the butter chicken:
- Spread the warm chicken mixture evenly over the cheese on both slices, then top with the remaining cheese blend. This sandwich is all about balance, so don't go too heavy with the filling or it'll squeeze out when you press it in the skillet.
- Close the sandwiches:
- Place the remaining buttered bread slices on top, buttered side up. You want that butter facing outward so it can brown properly against the hot skillet.
- Grill with gentle pressure:
- Heat your skillet to medium, then place both sandwiches in it and cook for about 3 to 4 minutes on the first side, pressing down lightly with your spatula a couple of times. You're not trying to flatten it, just ensuring even contact with the heat so the bread browns uniformly and the cheese has a chance to melt.
- Flip and finish:
- Once the first side is golden brown, carefully flip each sandwich and cook the other side for another 3 to 4 minutes until it matches the first side. The butter on the top side will have melted into the pan by now, creating that perfect crust.
- Rest and serve:
- Let each sandwich sit on the cutting board for a minute or two so the cheese sets slightly and won't pour out when you cut it. Slice diagonally if you want it to look nice, then eat while the cheese is still warm and creamy inside.
Pin It The thing that made this recipe stick around in my regular rotation wasn't just how good it tasted, but the way it turned something I would have eaten standing up at midnight into something I actually sat down for. It became the sandwich I'd make when I wanted to feel like I was doing something special with just a few ingredients and a skillet.
The Beauty of Leftover Transformation
Indian takeout leftovers have this amazing window where they're still flavorful and tender, usually hanging around for a day or two before they start fading in your fridge. Instead of reheating the same meal twice, turning that butter chicken into a grilled cheese gives it new life and makes you feel creative in the kitchen without actually breaking a sweat. The spices are already doing all the heavy lifting in the filling, so all you need to worry about is the technique of getting the bread crispy and the cheese melted.
Cheese Selection Matters More Than You'd Think
I learned this the hard way by using only mozzarella the first time, and while it melted beautifully, the sandwich tasted kind of one dimensional. The sharp cheddar adds a tangy note that cuts through the richness of the butter chicken sauce and makes your palate want another bite instead of feeling heavy after the first one. If you don't have both cheeses, prioritize the cheddar because its flavor is bold enough to stand up to the spices, whereas mozzarella is really just there for that stretchy, melty texture.
Making It Your Own
The base formula here is flexible enough that you can make it different every time and it'll still work beautifully. Thin sliced red onions add a sharp crunch that contrasts with the creamy filling, fresh jalapeños bring heat that echoes the spices already in the butter chicken, and even a teaspoon of mango pickle mixed into the chicken filling gives it a sweet and sour punch that feels completely natural. If you don't have butter chicken, leftover tikka masala works just as well, and paneer tikka is honestly incredible in here too.
- Red onions and jalapeños go between the cheese and chicken so they don't slide around when you flip the sandwich.
- Provolone and gouda make excellent substitutes if you want to experiment with different cheese profiles.
- Serving this with cucumber raita or a crisp green salad on the side feels like a complete meal rather than just a sandwich.
Pin It This sandwich reminds me that some of the best food moments come from working with what you have on hand rather than planning something elaborate from scratch. It's the kind of dish that makes you feel clever in your own kitchen.
Recipe Questions & Answers
- → Can I use leftover butter chicken for this dish?
Yes, refrigerated butter chicken is ideal; gently reheat before assembling to retain moisture and flavor.
- → What cheeses work best for melting in this sandwich?
Mozzarella and sharp cheddar provide a creamy, rich melt, but provolone or gouda also pair well.
- → How do I achieve crispy, golden bread without burning?
Cook over medium heat and press gently for 3–4 minutes per side to attain a golden, crisp crust without charring.
- → Can I add extra flavors to this grilled sandwich?
Yes, try thin slices of red onion or jalapeños for added zest before grilling.
- → What sides complement this flavorful sandwich?
Serve alongside cucumber raita or a fresh green salad to balance the rich ingredients.