Save My roommate dared me to put Nutella on a grilled cheese during finals week, and I thought she'd lost her mind. But I was hungry, curious, and had leftover chicken in the fridge, so I threw it all together with some brie I'd been saving. One bite and we both went silent. The sweet hazelnut cream melting into tangy cheese and savory chicken was so unexpected, so wrong and right at once, that we made two more rounds before midnight.
I made this for my brother when he visited last spring, and he laughed at me until he tasted it. He stood at the counter, sandwich in hand, shaking his head and muttering something about culinary genius. Now he asks for it every time he comes over, and I've stopped trying to convince him it was an accident.
Ingredients
- Sourdough bread: The tangy, sturdy crumb holds up beautifully to the rich fillings and gets perfectly crisp when buttered and grilled.
- Unsalted butter: Softened butter spreads easily and creates that golden, crackling crust we're after.
- Nutella: This hazelnut spread brings unexpected sweetness and a silky texture that ties everything together.
- Brie cheese: Creamy, mild, and a little funky, brie melts like a dream and balances the Nutella without fighting it.
- Cooked chicken breast: Thinly sliced grilled or roasted chicken adds savory depth and makes this sandwich surprisingly filling.
- Fresh arugula or baby spinach: Optional, but a handful of greens adds a peppery bite that cuts through the richness.
- Sea salt: Just a pinch sharpens all the flavors and makes the sweet notes pop.
Instructions
- Spread the Nutella:
- Smooth 1 tablespoon of Nutella over two slices of bread, edge to edge. Don't be shy, you want every bite to have that hazelnut sweetness.
- Layer the fillings:
- Arrange the brie slices over the Nutella, then add the chicken in an even layer. Tuck in some arugula or spinach if you're using it, and sprinkle a tiny pinch of sea salt over everything.
- Close the sandwiches:
- Top with the remaining bread slices and press gently to help everything stick together.
- Butter the outside:
- Spread softened butter generously on both outer sides of each sandwich. This is what turns them golden and crispy.
- Heat the skillet:
- Warm a nonstick skillet or grill pan over medium heat until a drop of water sizzles on contact.
- Grill the sandwiches:
- Place the sandwiches buttered side down and cook for 3 to 4 minutes, pressing gently with a spatula, until deep golden brown. Flip and repeat on the other side until the brie is melted and oozing.
- Rest and serve:
- Let the sandwiches cool for a minute so you don't burn your mouth, then slice and serve while still warm and gooey.
Save The first time I served this at a casual dinner party, people thought I was joking. But after one cautious bite, the room went quiet except for chewing and the occasional surprised laugh. It became the thing everyone wanted to talk about, the sandwich that broke the ice and made the night memorable.
Choosing Your Bread
Sourdough works beautifully here because its tangy flavor plays off the sweetness of the Nutella, and the thick slices hold up to grilling without falling apart. If you don't have sourdough, try a sturdy white bread or even a multigrain with some texture. Avoid anything too soft or it'll turn soggy under the weight of the fillings.
Swapping the Cheese
Brie is my favorite for this because it melts into a creamy, slightly funky layer that doesn't compete with the Nutella. But fontina gives you a nuttier, more elastic melt, and Camembert brings even more earthy richness. I've also tried it with goat cheese for a tangy twist, though it doesn't melt quite as smoothly.
Making It Your Own
Once you've nailed the basic version, this sandwich becomes a playground. A drizzle of honey inside adds floral sweetness, and crushed toasted hazelnuts give it crunch and echo the Nutella. I've also tucked in thin apple slices for a fresh, tart contrast, and swapped rotisserie chicken when I'm short on time.
- Try a sprinkle of cinnamon or cardamom in the Nutella for warmth.
- Use turkey instead of chicken if that's what you have on hand.
- Pair with sparkling cider, a light Pinot Noir, or even a cold lager to cut the richness.
Save This sandwich taught me that the best recipes often come from saying yes to weird ideas and trusting your taste buds over tradition. I hope it surprises you as much as it did me.
Recipe Questions
- → What type of bread works best for this sandwich?
Sourdough bread is ideal for its sturdy texture and tangy flavor, which complements the rich fillings and holds up well during grilling.
- → Can I use other cheeses instead of brie?
Yes, soft cheeses like fontina or Camembert offer a similar creamy melt and flavor profile, making them great alternatives.
- → How can I ensure the cheese melts evenly?
Cook on medium heat and press gently with a spatula to help the brie melt thoroughly while achieving a golden crust on the bread.
- → Is it possible to add extra flavor to this sandwich?
Adding a drizzle of honey or crushed toasted hazelnuts inside adds layers of sweetness and texture that enhance the overall taste.
- → What are some good beverage pairings?
Light red wines like Pinot Noir or sparkling cider pair well, balancing the sandwich’s sweet and savory elements.