Save I was skeptical when my friend described this sandwich to me—sweet Nutella with chicken sounded like a culinary gamble I wasn't ready to take. But watching her slice into one at her dinner party, seeing that golden crust give way to melted brie and the hazelnut richness mingling with savory roasted chicken, I knew I had to try it. That first bite changed how I think about flavor combinations entirely, proving that sometimes the most unexpected pairings are the most memorable.
The real magic happened when I made this for my nephew during his picky-eater phase. He took one bite and actually paused, looking at his plate like it had betrayed him with something delicious. His eyes went wide, and suddenly he understood that food could be surprising in the best way. That moment reminded me why cooking isn't really about following rules—it's about creating little moments of wonder on a plate.
Ingredients
- Sourdough bread, 4 slices: The tang cuts through the richness of Nutella and brie, keeping the sandwich from feeling overly sweet—don't skip the sourdough just because it's a "grilled cheese."
- Unsalted butter, 2 tablespoons: Softened before spreading ensures even coverage and that gorgeous, even golden crust without burnt edges.
- Nutella (hazelnut spread), 2 tablespoons: This is your sweet anchor, so spread it thin and even—too much overwhelms the delicate flavors, too little and it disappears.
- Brie cheese, sliced (100 g or 3.5 oz): The creamy texture is essential; it acts as a buffer between the bread and fillings, creating that melt that holds everything together.
- Cooked chicken breast, thinly sliced (150 g or 5 oz): Pre-cooked rotisserie chicken saves time without sacrificing quality—the thinner the slices, the better they distribute flavor.
- Fresh arugula or baby spinach (optional): A small handful adds peppery brightness and prevents the sandwich from tasting too heavy.
- Sea salt, a pinch: This tiny detail elevates everything, making flavors pop without announcing itself.
Instructions
- Prep your canvas:
- Lay out two slices of sourdough and spread one tablespoon of Nutella evenly over each, like you're painting rather than spreading—you want every spot to get a hint of hazelnut.
- Build your layers:
- Start with brie slices directly on the Nutella, then arrange your chicken slices on top, slightly overlapping. If you're using greens, tuck them in now; they'll crisp up slightly as the sandwich cooks.
- Season and seal:
- Sprinkle that pinch of sea salt over the chicken, then cap the sandwich with the remaining bread slices, Nutella-side down so you get the full experience on first bite.
- Butter the exterior:
- Using softened butter, spread a thin, even layer on the outside of each sandwich—this is what creates that golden crust, so don't be shy but don't drowse it either.
- The perfect sear:
- Heat your skillet over medium heat until a drop of water sizzles gently, then place your sandwiches butter-side down. Let them sit for 3–4 minutes without moving them around; this is how the crust forms.
- The gentle flip:
- When the bottom is deep golden brown, flip carefully with your spatula, pressing down gently as you do. Apply light pressure as the other side cooks for another 3–4 minutes, watching for that same beautiful color.
- The rest:
- Remove the sandwiches to a cutting board and let them cool for a minute—this prevents the filling from sliding out when you slice. Diagonal cuts look prettier and feel more intentional.
Save My partner walked into the kitchen while I was making this and immediately said, "That's not going to work." Ten minutes later, he was asking for seconds. Sometimes food teaches us more about trust and openness than any conversation could, and this sandwich became a small ritual between us—a weekly reminder that the best things in life happen when you're willing to take a chance.
The Brie Effect
Brie is the unsung hero here, not because it's fancy, but because it has an almost magical ability to meld opposing flavors. The creamy richness doesn't clash with Nutella's sweetness; instead, it creates a luxurious middle ground that lets the chicken shine without getting lost. I learned this by accident when I first tried this sandwich with a harder cheese and it was brittle, resistant—the whole experience fell apart. Now I always choose brie or similar soft cheeses when I'm bridging flavors like this.
Timing and Temperature
Medium heat is genuinely your friend here, even though it feels slower. The first time I cranked the heat to high thinking I'd speed things up, the bread turned almost black while the cheese inside was barely warm. Patience transforms this into something beautiful—the butter foams slightly, the bread develops an even tan, and the cheese reaches that perfect flowing state. It's a good reminder that rushed cooking rarely tastes as good as intentional cooking.
Flavor Play and Variations
This sandwich is a starting point, not a final destination. Some days I add a drizzle of honey for extra sweetness, other times a few crushed toasted hazelnuts for crunch. I've swapped brie for fontina when I want something earthier, or Camembert for a more aromatic experience. The beauty is that the core combination—Nutella, brie, and chicken—is flexible enough to handle your creative impulses.
- Honey or hot sauce drizzled inside creates an interesting sweet-spicy-savory moment.
- Crispy bacon or prosciutto adds a salty note that plays beautifully against the Nutella.
- Toasted hazelnuts scattered inside echo the Nutella flavor and add textural contrast.
Save This sandwich taught me that cooking is ultimately about being brave enough to try something that sounds a little strange to everyone else. Now it's my go-to when I want to remind people that their palates are capable of more adventure than they think.