Save It The first time I made this sandwich, I was rifling through my pantry looking for lunch inspiration and spotted a jar of Nutella next to some leftover roasted chicken. It seemed absurd at first—sweet hazelnut spread with savory chicken? But something about the combination felt right, and I remembered how my grandmother used to pair fruit preserves with roasted meats. One buttery pan sear later, I was completely sold. That moment of kitchen curiosity turned into something I now crave whenever I want to feel a little adventurous.
I made this for my sister during a lazy Sunday brunch, and watching her face when she bit into it was priceless. She expected a weird experiment and got genuinely delighted instead. Now she texts me recipes from her phone to make this for her own friends, and I love that I've accidentally created a secret weapon sandwich.
Ingredients
- Sourdough bread: The tang cuts through the richness of Nutella and brie beautifully, and it toasts to a perfect golden crisp without falling apart.
- Unsalted butter, softened: Softening it first means it spreads evenly on the bread before cooking, giving you a gorgeous, even brown crust.
- Nutella: Spread it thin—this stuff is intense, and you want the chocolate-hazelnut flavor to play alongside your other ingredients, not dominate them.
- Brie cheese, sliced: Buy a wedge and slice it yourself rather than pre-sliced; it melts more beautifully and tastes fresher.
- Cooked chicken breast, thinly sliced: Slice it against the grain so it stays tender, and use quality chicken—rotisserie is totally fine and honestly saves time.
- Fresh arugula or baby spinach: The peppery bite keeps this from feeling too sweet, and it adds a textural contrast you won't want to skip.
- Sea salt: Just a pinch awakens all the flavors and prevents the sandwich from tasting one-dimensional.
Instructions
- Build your canvas:
- Spread Nutella on two of your bread slices using a knife or small spatula, getting it into the corners but keeping it even. Think of it like spreading peanut butter—not too thick, just enough for every bite to have some.
- Layer with intention:
- Arrange brie slices directly over the Nutella, then fan your chicken slices on top. Add a small handful of arugula and that tiny pinch of salt—it sounds minimal, but it matters.
- Seal the sandwich:
- Press your remaining bread slices on top, then butter the outer surfaces generously. You want enough butter to create that golden, crispy exterior.
- Toast to golden perfection:
- Heat your skillet to medium and place the sandwich butter-side down. Listen for that satisfying sizzle, and let it go for 3 to 4 minutes until the underside is deep golden brown.
- Flip and finish:
- Using a spatula, flip carefully and cook the other side for another 3 to 4 minutes. A gentle press with your spatula helps the cheese melt faster and creates a slight press mark that looks intentional.
- Rest and serve:
- Let it cool for just 30 seconds so you don't burn your mouth, then slice it in half and watch that melted cheese stretch. Serve immediately while everything is still warm and gooey.
Save It There's something almost magical about how Nutella transforms in a hot pan, becoming slightly runnier and mixing with the melted brie into a luscious, creamy layer. It stopped being weird and started being something I genuinely look forward to making.
The Sweet-Savory Balance
This sandwich works because neither the sweetness nor the savory dominates. The Nutella brings a subtle chocolate note and creamy texture, the brie adds sophisticated funk and richness, and the chicken grounds everything in protein and umami. The arugula's peppery bite ties it all together and prevents the sandwich from tasting like dessert. It's less about each ingredient being complex and more about them respecting each other's space on the plate.
Why This Works for Guests
People expect grilled cheese to be familiar, and then this hits them with something they weren't quite expecting. It's adventurous without being intimidating, and it always starts a conversation. I've found it's one of those dishes that breaks the ice because it's surprising and delicious in equal measure, and it gives everyone something to talk about over lunch.
Customization and Variations
Once you nail the basic version, you can start playing around with it. Fontina or Camembert will give you different flavor notes if brie gets boring, and a tiny drizzle of honey added before toasting creates an almost caramel effect. Toasted hazelnuts stirred into a thin layer on top add a nice textural crunch, and if you're feeling fancy, a small smear of grain mustard underneath the brie brings a sophisticated edge.
- Swap rotisserie chicken for thin-sliced turkey or even crispy prosciutto if you want to go in a different direction.
- Fresh thyme leaves scattered inside add herbaceous notes that play beautifully with the hazelnut.
- Don't skip the salt—it's the secret ingredient that brings everything into focus.
Save It This sandwich proved to me that sometimes the best kitchen discoveries come from happy accidents and a willingness to try something that sounds a little strange. Make it once, and I promise it'll become a regular rotation in your kitchen too.
Common Questions About Recipes
- → What cheese pairs well with Nutella in this sandwich?
Brie provides a creamy, mild profile that balances Nutella's sweetness. Fontina or Camembert are great alternatives.
- → How do I achieve a crispy texture on this sandwich?
Spread softened butter on the bread's outer sides and cook in a nonstick skillet over medium heat until golden brown.
- → Can I use rotisserie chicken instead of grilled chicken?
Yes, rotisserie chicken works well and saves preparation time without sacrificing flavor.
- → What optional toppings complement the sandwich?
Fresh arugula or baby spinach add a peppery, fresh note that complements the richness of the fillings.
- → Are there suggested beverage pairings?
Light Pinot Noir or sparkling cider pair beautifully with the sandwich's sweet and savory flavors.