Save I stumbled on this combination during a late-night fridge raid after a long shift. There was leftover roasted chicken, half a wheel of brie going soft, and my roommate's Nutella stash I promised I'd replace. What started as desperation turned into something I've been making on purpose ever since. The first bite confused me, then completely won me over.
I made this for my sister on a rainy Saturday when she showed up unannounced. She looked at me like I'd lost it when I described what I was grilling, but she finished both halves and texted me for the non-recipe the next morning. Now it's her go-to when she wants to impress someone without admitting how simple it really is.
Ingredients
- Sourdough bread: The tang cuts through the sweetness and crisps up beautifully under butter, so don't swap it for plain white bread.
- Unsalted butter: Softened butter spreads evenly and browns without burning, which is key for that golden crust.
- Nutella: Use the real stuff, not a generic spread, the hazelnut depth matters here.
- Brie cheese: It melts creamy and mild, letting the Nutella shine without competing.
- Cooked chicken breast: Thinly sliced and already seasoned saves time, rotisserie works perfectly.
- Fresh arugula or baby spinach: Optional but adds a peppery bite that balances the richness.
- Sea salt: Just a pinch wakes up all the flavors and keeps it from tasting like dessert.
Instructions
- Spread the Nutella:
- Smear a tablespoon on two slices of bread, edge to edge so every bite gets some. Don't be shy, it needs to match the brie.
- Layer the brie and chicken:
- Place the brie slices directly on the Nutella, then fan out the chicken on top. The warmth will soften everything together.
- Add greens and salt:
- Tuck in a handful of arugula if you want contrast, then sprinkle sea salt over the chicken. It sounds weird but trust it.
- Close and butter:
- Top with the remaining bread and spread softened butter generously on both outer faces. This is what makes it golden.
- Grill the sandwiches:
- Set them in a preheated skillet over medium heat, buttered side down, and press gently with a spatula. Cook three to four minutes per side until deep gold and the cheese oozes.
- Rest and slice:
- Let them sit for a minute so the filling sets slightly, then cut in half and serve warm. The interior should be gooey but not molten.
Save The first time I served this at a potluck, people assumed it was a joke until they tasted it. One friend went quiet, then asked if I was secretly a chef. I'm not, but I did learn that strange pairings often come from happy accidents and hunger.
Choosing Your Bread
Sourdough holds up under heat and adds a subtle sour note that keeps the sandwich from feeling too sweet. I've tried brioche and it turned into dessert, and whole wheat made it taste virtuous in a bad way. Stick with a sturdy, crusty loaf that can handle the weight and the grill.
Cheese Swaps That Work
Fontina melts even smoother than brie and has a buttery, nutty flavor that plays well with hazelnut. Camembert is earthier and more pungent, which some people love and others find too strong. I'd avoid sharp cheddar here, it fights the Nutella instead of blending.
Serving and Pairing Ideas
This sandwich doesn't need much on the side, maybe a handful of lightly dressed greens or some crisp apple slices to cleanse your palate between bites. I've paired it with a chilled Pinot Noir that had enough fruit to echo the sweetness, and once with sparkling cider that worked surprisingly well. Keep it simple so the sandwich stays the star.
- Drizzle honey inside for extra floral sweetness.
- Scatter crushed toasted hazelnuts over the chicken for crunch.
- Serve with a small side salad dressed in lemon vinaigrette.
Save This recipe taught me that the best food comes from curiosity, not caution. Give it a try when you're feeling brave, and don't apologize for how good it tastes.
Recipe FAQs
- → What type of bread is best for this sandwich?
Sourdough bread works well for its sturdy texture and tangy flavor, which complements the sweet and savory layers.
- → Can I substitute the brie cheese?
Yes, cheeses like fontina or Camembert offer a similar soft, creamy profile and melt nicely.
- → How should the sandwich be cooked?
Butter the outer bread slices and grill over medium heat using a nonstick skillet until golden and cheese is melted.
- → Are there any suggested additions to enhance flavor?
Adding a drizzle of honey or crushed toasted hazelnuts inside adds extra sweetness and crunch.
- → What beverages pair well with this sandwich?
Light red wines like Pinot Noir or sparkling cider complement the sandwich’s sweet and savory notes.