Save Last summer, I had a container of butter chicken taking up space in my freezer, and I was tired of eating it the same way for the third day running. Standing there at lunch, staring at my options, I spotted a wheel of sharp cheddar and thought—why not lean into the indulgence? Ten minutes later, I was biting into something that tasted like a secret, like two favorite dishes had finally met and decided to stay together. That grilled cheese changed how I see leftovers.
I made this for my neighbor one rainy afternoon when she'd been helping me move boxes. She took one bite and got this look on her face like she'd discovered something unexpected in her own kitchen. Sometimes the best recipes are the ones that make people pause mid-chew and smile.
Ingredients
- Butter chicken filling: Use about one cup of cooked butter chicken with its sauce, chopped or shredded depending on how chunky you like your bites.
- Fresh cilantro: A small handful chopped and stirred in adds brightness, though it's totally optional if you prefer to keep things simple.
- Sturdy white or sourdough bread: Pick a bread that won't fall apart when it hits the heat; thin slices will make this soggy before the cheese even melts.
- Shredded mozzarella cheese: This is your melt base, keeping things creamy and cohesive inside the sandwich.
- Shredded sharp cheddar cheese: The flavor workhorse, adding that tangy punch that makes the butter chicken taste even richer.
- Unsalted butter, softened: Two tablespoons is enough to coat all four slices evenly for that golden crust you're after.
Instructions
- Warm your filling gently:
- If your butter chicken has been sitting in the fridge, bring it back to life in a skillet or microwave just until it's steaming. Stir in cilantro now if you're using it, so the flavor spreads through every bite.
- Butter your bread:
- Lay out all four slices and spread softened butter on one side of each, as if you're protecting them from the pan.
- Build the base:
- Place two slices buttered side down on your work surface, then scatter half the mozzarella and cheddar across each one, creating a bed for what comes next.
- Add the star:
- Spoon warm butter chicken evenly across the cheese, then sprinkle the remaining cheese on top so it has something to melt into.
- Seal it up:
- Top each sandwich with a second slice of bread, buttered side up, pressing gently so the layers know they belong together.
- Get the sear:
- Heat your nonstick skillet over medium heat until a drop of water sizzles on contact. Place the sandwiches in and let them cook three to four minutes per side, pressing down gently with a spatula so the cheese melds into the bread and the crust turns golden.
- Rest and serve:
- Slide the sandwiches onto a plate and let them sit for a minute or two so the cheese sets slightly before you slice and eat.
Save My partner walked into the kitchen as one of these was finishing its sear, and the smell alone stopped him mid-step. He didn't need to taste it first—he was already halfway through his own before I'd even plated mine. That's when you know a recipe works.
Making the Most of Leftovers
This sandwich is the answer to the question nobody asks until they're standing in front of the refrigerator with half a container of butter chicken and no appetite for the same thing again. Every kitchen has those moments when leftovers need rescuing, and this is the kind of transformation that makes you feel clever for thinking of it. The spices are already built in, the sauce is already there—you're just giving everything a warm, cheesy hug and letting the pan do the work.
Variations That Keep Things Interesting
Once you understand how this works, the possibilities branch out in different directions. I've made versions with thin red onion slices and fresh jalapeño slivers scattered under the chicken, which adds a sharp, cooling contrast that plays beautifully with the spices. I've also swapped the cheeses around—provolone instead of mozzarella gives it a more sophisticated edge, and smoked gouda leans into the richness. The notes from the original recipe mention that paneer tikka or leftover chicken tikka masala work just as well, and they absolutely do; the formula stays true.
Pairing and Serving Ideas
This sandwich is rich and complete on its own, but it loves company in the form of something cool and tangy on the side. A small bowl of cucumber raita or a simple green salad with a sharp vinaigrette cuts through the warmth and makes the meal feel balanced and bright. I've also served it with a cold beer or iced tea when we've been eating on the porch, and there's something about the temperature contrast that makes the whole thing feel even more satisfying.
- Cucumber raita cools things down and adds a creamy, yogurt-based counterpoint to the spices.
- A crisp green salad with lemon vinaigrette keeps your palate fresh between bites.
- Serve it hot right out of the skillet so the cheese is still melting as you eat.
Save This is the kind of sandwich that reminds you why cooking at home matters—not because it's complicated, but because you can turn something simple into something that makes people happy. That's all there is to it.
Kitchen Guide
- → Can I use leftover butter chicken for this dish?
Yes, leftover butter chicken works perfectly, offering convenience without compromising flavor. Just gently reheat before assembling.
- → What cheeses work best in this dish?
A mix of mozzarella and sharp cheddar melts well and balances creaminess with sharpness, but provolone or gouda are tasty substitutes.
- → How do I get the bread crispy without burning the cheese?
Grill over medium heat and press gently for 3-4 minutes per side to achieve golden, crispy bread while ensuring the cheese melts smoothly.
- → Can I add extra ingredients for flavor?
Yes, thinly sliced red onions or jalapeños add a nice kick, and fresh cilantro enhances freshness.
- → What are good side dishes to pair with this?
A crisp cucumber raita or a simple green salad complements the rich, savory sandwich perfectly.