Save My colleague brought leftover butter chicken to the office one afternoon, and I found myself staring at the container wondering how to transform it into something exciting for lunch the next day. That evening, inspiration struck while I was buttering bread for a grilled cheese—what if I combined them? The first sandwich I made was almost by accident, but the moment that cheese melted into the spiced chicken, I realized I'd stumbled onto something special. It's become my go-to way to rescue takeout leftovers and create something that feels entirely new.
I made these sandwiches for my roommate on a rainy Saturday when neither of us wanted to leave the apartment, and watching her eyes light up after that first bite felt like a quiet victory. She kept asking if I'd made the butter chicken from scratch that morning, and I loved not telling her the truth right away. There's something satisfying about creating something that tastes so considered from ingredients that were technically leftovers.
Ingredients
- Cooked butter chicken with sauce: Use about 1 cup, chopped or shredded—the sauce is your secret weapon here, so don't drain it away.
- Fresh cilantro: Two tablespoons chopped adds brightness, but it's genuinely optional if you're not a cilantro person.
- Sturdy bread: White or sourdough both work beautifully; thick slices prevent the sandwich from getting soggy under the warm chicken and cheese.
- Mozzarella cheese: Use the shredded kind for even melting; it's mild enough to let the butter chicken flavors shine.
- Sharp cheddar cheese: The sharpness cuts through the richness and adds a welcome tang to each bite.
- Unsalted butter: Softened butter spreads smoothly without tearing the bread, and it gives you control over the salt level.
Instructions
- Warm the filling:
- If your butter chicken has been sitting in the fridge, give it a gentle reheat in a skillet or microwave until it's steaming but not bubbling—you want it warm enough to melt the cheese but not so hot that it dries out the bread. Stir in the cilantro now if you're using it.
- Butter the bread:
- Lay out all four slices and spread a thin, even layer of softened butter on one side of each slice. This is what creates that golden, crispy crust, so don't skip it.
- Build the base:
- Place two slices butter-side down on a clean surface and divide the mozzarella and cheddar between them, covering the bread evenly.
- Add the chicken:
- Spoon the warm butter chicken over the cheese, spreading it out so every bite gets that spiced, saucy goodness. Top with the remaining cheese blend.
- Close the sandwich:
- Place the other two bread slices on top, buttered side facing up, and gently press down to help everything stay together.
- Grill until golden:
- Heat your nonstick skillet over medium heat and carefully place the sandwiches in. Cook for 3 to 4 minutes per side, pressing gently with your spatula—you're looking for a golden-brown crust while the cheese melts into submission.
- Rest and serve:
- Let the sandwiches rest for a minute or two after they come off the heat so the cheese sets slightly and won't ooze out everywhere when you slice them.
Save There's a moment when you pull a grilled cheese out of the pan and you can already hear the cheese crackling inside, that little sizzle that promises something delicious is waiting. This sandwich became that for me—proof that the best meals sometimes come from standing in front of an open fridge and asking 'what if?'
Playing with Cheese Combinations
The mozzarella-cheddar blend I've given you is a solid foundation, but this sandwich is forgiving enough to play with. I once swapped in provolone and it brought a creamier texture, almost buttery on its own. Gouda adds a subtle smokiness that felt surprising and wonderful, especially if your butter chicken has a bit of heat to it. Even sharp aged cheddar alone works beautifully if that's what you have on hand.
Additions That Don't Require Permission
The first time I added thin slices of red onion before grilling, I was nervous it might be too much, but the crunch and slight tang felt like the sandwich was finally showing its full personality. Jalapeños work too, though I add them sparingly because the butter chicken already brings warmth. You could even scatter a few fresh cilantro leaves on top of the cheese for an extra layer of freshness, or add a whisper of chutney under the chicken if you want to lean into the Indian side of this fusion.
What to Serve Alongside
The richness of this sandwich asks for something cooling and bright on the side, which is why a small bowl of cucumber raita feels almost essential. A simple green salad dressed with lemon and a pinch of salt cuts through the cheese beautifully and makes the meal feel balanced rather than heavy. I've also served it with a small cup of extra butter chicken sauce for dipping, which might sound excessive but tastes like pure comfort.
- Make cucumber raita by whisking yogurt with grated cucumber, a pinch of cumin, and fresh mint.
- A squeeze of fresh lime juice over everything brings brightness that ties all the flavors together.
- If you have leftover bread, don't waste it—it makes perfect croutons or breadcrumbs for another day.
Save This sandwich lives in that beautiful space between leftovers and a meal worth making special, and it's taught me that the best cooking often happens when you're not trying too hard. Make it once and you'll find yourself waiting for butter chicken takeout just so you have an excuse to make it again.
Recipe FAQ
- → Can I use other cheeses?
Yes, swapping mozzarella or cheddar for gouda, provolone, or other melting cheeses changes the flavor profile deliciously.
- → How can I efficiently reheat the butter chicken?
Warm it gently in a skillet or microwave just until heated through to keep the texture tender and juicy.
- → What bread types work best?
Sturdy breads like sourdough or thick white slices hold the filling well and toast to a crisp golden crust.
- → Can I add vegetables to this dish?
Yes, thinly sliced red onions or jalapeños add crunch and spice, complementing the buttery and cheesy layers.
- → What sides pair well with this grilled sandwich?
Fresh cucumber raita or a simple green salad balance the richness with cool, crisp flavors.