Save The first time I made this sandwich, I was standing in my kitchen on a Tuesday afternoon, staring at a container of rotisserie chicken and a jar of Nutella, wondering if I was about to make a terrible mistake. My roommate had left a wedge of brie on the counter, and something clicked—what if sweet and savory weren't enemies but just waiting to meet on toasted bread? That first bite changed everything, and now I can't stop making it.
I remember making these for my sister when she was skeptical about the whole concept. She took one cautious bite, then immediately asked for another one. We sat at my kitchen counter in comfortable silence, just eating and occasionally catching each other's eye like we'd discovered something we'd been missing. That's when I knew this recipe was keeper.
Ingredients
- Sourdough bread (4 slices): The tanginess cuts through the sweetness and gives you a sturdy base that won't fall apart—avoid ultra-soft white bread here.
- Unsalted butter, softened (2 tablespoons): Softened means it spreads without tearing the bread and browns evenly in the pan.
- Nutella (2 tablespoons): The star that makes people question their assumptions about grilled cheese—use the real stuff, not an imitation.
- Brie cheese, sliced (100 g): Creamy brie melts into the chicken without overpowering it, and its mild flavor lets the Nutella shine.
- Cooked chicken breast, thinly sliced (150 g): Already-cooked chicken saves you time and adds protein that balances the sweetness perfectly.
- Fresh arugula or baby spinach (optional): A handful adds a peppery contrast and a little freshness that makes this feel less heavy.
- Sea salt (pinch): Just a whisper on the greens to brighten everything up.
Instructions
- Set up your canvas:
- Lay out two slices of bread and spread a thin layer of Nutella on each one—you want coverage but not a thick glob. Think of it like you're brushing a watercolor, not painting a wall.
- Build the sandwich:
- Layer brie slices over the Nutella, then arrange your chicken on top. If you're using greens, toss them in lightly and pile them on before they wilt.
- Season and cap it:
- Give the greens a tiny pinch of sea salt, then crown your creation with the remaining bread slice.
- Butter the outside:
- Spread softened butter generously on the top and bottom of both sandwiches—this is what creates that golden crust you're after.
- Heat and cook:
- Get your nonstick skillet to medium heat, then place both sandwiches butter-side down. Cook for 3 to 4 minutes until the bottom is golden and crispy, pressing down gently with a spatula so the cheese starts melting into the bread.
- Flip and finish:
- Carefully flip, butter-side down on the other side, and cook for another 3 to 4 minutes. The kitchen will smell like toasted hazelnut and melted cheese—you'll know it's done when the brie is soft and oozing slightly when you press it.
- Rest and slice:
- Let the sandwiches cool on a cutting board for a minute or two so the filling stays inside when you bite it. Slice diagonally and serve while it's still warm.
Save I made these for a dinner party once when I was nervous about impressing people, and it became the unexpected star of the night. No one expected a grilled cheese to be the most talked-about thing, but here we were, all defending our favorite bite like it was a personal achievement. Food has this quiet power to catch people off guard with joy.
Flavor Balance Is Everything
The magic of this sandwich lives in the tension between sweet and savory, but it only works if every element gets space to breathe. The brie and chicken ground the Nutella so it doesn't taste like a dessert sandwich, while the Nutella adds just enough richness to make the chicken feel luxurious. If you've made it and something feels off, you're probably using too much Nutella or not enough salt—both mistakes I've made at least once.
Ingredient Swaps That Actually Work
I've experimented with this recipe more times than I should admit, and some variations are genuinely better than the original. Fontina has a nuttier edge that plays beautifully with the hazelnut, and Camembert adds an earthy depth that's incredible. Rotisserie chicken is the obvious shortcut, but leftover roasted turkey or even grilled chicken thighs are delicious if you have them on hand.
Pairing and Serving
This sandwich is bold enough to stand alone as a meal, but it's even better with something light on the side. I usually serve it with a simple arugula salad dressed with lemon vinaigrette, or just a small pickle on the side to cut through the richness. The sweetness pairs surprisingly well with sparkling cider or even a light pinot noir if you're feeling fancy for a weeknight.
- Slice it diagonally if you want it to feel special—I know it's silly, but it actually tastes better that way.
- If you're meal prepping, you can assemble these the night before and cook them in the morning, though the bread will absorb some moisture.
- Leftovers can be reheated gently in a low oven, but they're honestly best enjoyed fresh.
Save This sandwich has become my proof that the best recipes are the ones that make you smile when you think about making them again. It's unpretentious, forgiving, and utterly delicious.
Recipe Questions & Answers
- → What type of bread works best for this sandwich?
Sourdough bread is ideal as it crisps well and has a mild tang that complements the sweet and savory layers.
- → Can I use other cheeses instead of brie?
Yes, creamy cheeses like fontina or Camembert can be used for a similar melt and flavor profile.
- → How should the chicken be prepared?
Grilled or roasted chicken breast thinly sliced works best to keep the sandwich tender and flavorful.
- → Is it necessary to butter the outside of the bread before cooking?
Yes, buttering the exterior helps achieve a golden, crispy crust when cooking in a skillet.
- → What optional ingredients enhance the sandwich's flavor?
Fresh arugula or baby spinach add a peppery freshness, and a sprinkle of sea salt brightens the overall taste.