Save Some nights you just want to break the rules. I was staring into the fridge after a long shift, half a jar of Nutella on one shelf, leftover chicken on another, and a wedge of brie I'd been saving for no particular reason. Instead of playing it safe, I grabbed all three. What came out of that skillet twenty minutes later was messy, indulgent, and strangely perfect. I've been making it ever since whenever I need dinner to feel like an adventure.
The first time I served this to friends, they thought I was joking. One of them took a cautious bite, paused, then went completely silent until the sandwich was gone. Now it's the dish people ask me to make when they come over, the one that starts conversations and ends skepticism. It's become my signature move for proving that weird can be wonderful.
Ingredients
- Sourdough bread: The slight tang balances the sweetness and holds up to grilling without falling apart, plus it gets the crispiest golden crust.
- Unsalted butter: Softened butter spreads easily and gives you that rich, even browning on the outside without burning.
- Nutella: This hazelnut spread adds creamy sweetness and a hint of chocolate that somehow works with both the cheese and the chicken.
- Brie cheese: It melts beautifully and brings a mild, buttery richness that tempers the Nutella without competing with it.
- Cooked chicken breast: Thin slices are key so they warm through quickly and add savory protein to balance the sweet and creamy layers.
- Fresh arugula or baby spinach: A handful of greens adds a peppery bite and a little freshness to cut through the richness.
- Sea salt: Just a pinch on the chicken amplifies all the flavors and makes the sweet notes pop even more.
Instructions
- Spread the Nutella:
- Smooth 1 tablespoon of Nutella onto each of two bread slices, reaching all the way to the edges. This creates a sweet base layer that melts slightly as the sandwich cooks.
- Layer the brie and chicken:
- Arrange the brie slices over the Nutella, then top with the thinly sliced chicken. The order matters because the brie melts into the Nutella and the chicken stays tender on top.
- Add greens and season:
- Tuck in a few arugula or spinach leaves if you like, then sprinkle a tiny pinch of sea salt over the chicken. The salt brings out the savory side and balances the sweetness beautifully.
- Close and butter the sandwiches:
- Place the remaining bread slices on top, then spread softened butter evenly on the outer sides of each sandwich. This ensures a golden, crispy exterior.
- Heat the skillet:
- Warm a nonstick skillet over medium heat until a drop of water sizzles gently. You want steady heat so the cheese melts before the bread burns.
- Grill the sandwiches:
- Set the sandwiches buttered side down in the skillet and cook for 3 to 4 minutes, pressing gently with a spatula. Flip carefully and cook the other side until golden brown and the brie is melted and oozy.
- Cool and serve:
- Remove from the pan and let the sandwiches rest for a minute so the filling sets slightly. Slice in half and serve while still warm and gooey.
Save There was a rainy Saturday when I made these for my sister and her kids. The youngest took one look and said it sounded gross, then took a bite and went quiet. By the end of lunch, all three sandwiches were gone and they were asking if we could make it again for dinner. That's when I realized this recipe has a way of turning doubters into believers, one gooey, golden bite at a time.
Choosing Your Bread
Sourdough is my go to because the tangy flavor plays off the sweetness and the structure holds up under heat. If you don't have sourdough, a sturdy white or whole grain works fine, just avoid anything too soft or it will fall apart in the pan. Thicker slices give you a better ratio of crispy outside to melty inside, so don't go too thin.
Making It Your Own
Swap the brie for fontina if you want a milder, stretchier melt, or try Camembert for something a little funkier. A drizzle of honey inside adds floral sweetness, and crushed toasted hazelnuts bring crunch and echo the Nutella. If you have leftover rotisserie chicken, use it and save yourself the effort of cooking chicken from scratch.
Serving and Pairing Ideas
This sandwich is rich enough to stand alone, but a handful of lightly dressed greens on the side balances things out. A glass of light Pinot Noir or sparkling cider cuts through the richness and makes it feel like a real meal. Serve it right after it comes off the heat so the cheese is still molten and the bread is at its crispiest.
- Add a drizzle of honey or balsamic glaze for a sweet and tangy finish.
- Pair with a simple arugula salad tossed in lemon and olive oil.
- Slice into smaller pieces and serve as an appetizer at your next gathering.
Save This is the kind of recipe that reminds me why I love cooking in the first place. It is bold, a little unexpected, and always makes people smile.
Recipe Q&A
- → Can I use other cheeses instead of brie?
Yes, fontina or Camembert work well as alternatives, providing similar creaminess and melting properties.
- → What type of chicken is best for this sandwich?
Grilled or roasted chicken breast thinly sliced is ideal. Rotisserie chicken offers a convenient option with great flavor.
- → How do I prevent the bread from getting soggy?
Spread the Nutella evenly but avoid excess moisture. Buttering the outside of the bread before grilling helps create a crisp, golden crust.
- → Can I add greens for extra freshness?
Fresh arugula or baby spinach add a peppery note and balance the rich ingredients nicely.
- → What drinks pair well with this sandwich?
Light Pinot Noir or sparkling cider complement the sweet and savory flavors without overpowering them.