Pin It I discovered this sandwich completely by accident one rainy Tuesday when I had leftover rotisserie chicken, a wedge of brie that needed using, and my roommate had just brought home a fresh jar of Nutella. Skeptical doesn't begin to cover how I felt about mixing sweet hazelnut spread with savory chicken, but something told me to try it anyway. That first crispy, melting bite changed how I think about flavor combinations entirely. Now this sandwich has become my go-to when I want something that feels both indulgent and surprisingly balanced.
I made this for my sister during a weekend visit, and watching her expression go from "wait, chocolate and chicken?" to actually closing her eyes on the first bite was the entire reason I now make it regularly. She asked me to bring one to her office potluck, which should tell you everything about how this sandwich converts skeptics. It's become our thing now—whenever she visits, there's an unspoken agreement that at least one of these is happening.
Ingredients
- Sourdough bread: The tang plays beautifully against the sweetness, and it holds up to grilling without getting soggy like softer breads would.
- Unsalted butter: You need real butter here for that golden, crispy exterior—don't even think about the spread kind.
- Nutella: Use it straight from the jar; don't try to warm it or it becomes unpredictable.
- Brie cheese: The creamy texture becomes almost silky when melted, creating that bridge between the Nutella and chicken that makes this work.
- Cooked chicken breast: Slice it thin so it actually flavors every bite instead of being a separate layer.
- Fresh arugula or baby spinach: This optional layer adds a peppery note that cuts through the richness beautifully.
- Sea salt: Just a pinch, but it wakes everything up and makes you taste the other flavors more clearly.
Instructions
- Lay out your base:
- Spread Nutella on two bread slices, thinking less "evenly coated" and more "you're about to cook this into lava." About a tablespoon on each slice does the trick.
- Build the layers:
- Arrange brie slices directly over the Nutella so they start melting from the heat underneath, then layer your chicken on top. If you're using greens, nestle them in there and hit everything with a small pinch of sea salt.
- Close it up:
- Press the top slice of bread on gently—you want it sealed but not crushed. Now butter the outside of both sandwiches generously, like you're giving them a little spa treatment.
- Get it golden:
- Heat your skillet to medium (not high, or the outside will burn before the inside melts) and place both sandwiches buttered-side down. Let them sit for about 3-4 minutes without moving them around. You'll know they're ready when they make a soft sizzle and smell absolutely incredible.
- The flip and finish:
- Once that side is golden, flip carefully with a spatula and cook the other side for another 3-4 minutes, pressing down very gently once or twice to help the cheese meld everything together. When the exterior is crispy and dark golden, and you can see the cheese starting to ooze at the edges, you're done.
- Rest and serve:
- Let each sandwich cool for just two minutes—the interior is hotter than the surface suggests. Slice diagonally if you're feeling fancy, and watch the cheese pull in that satisfying way.
Pin It The moment this sandwich stopped being "that weird experiment" and became part of my regular cooking rotation was when my partner came home early one day, smelled them cooking, and didn't even ask questions—just sat down ready to eat. It's funny how a sandwich can signal to someone that you're paying attention, taking chances, and willing to put care into lunch.
Flavor Balance That Actually Works
The key to this sandwich not being overwhelming is understanding that Nutella isn't the star here—it's the seasoning. The warmth brings out its deeper notes while the brie carries the sweetness without letting it take over. Think of it like adding a tiny bit of chocolate to chili; you wouldn't taste it directly, but you'd notice something was making everything taste richer. Chicken is the grounding element that keeps the whole thing from floating into dessert territory. When these three things hit the hot pan together, they're having a conversation rather than competing.
Variations Worth Trying
Once you've made this a few times and found your rhythm, the rabbit hole opens up. Fontina instead of brie gives you a nuttier thing going on, almost like the Nutella is talking to itself. Camembert works if you want something richer and more decadent. I've experimented with adding paper-thin apple slices between the chicken and Nutella, which is absolutely not traditional but somehow makes sense. The honey drizzle mentioned in the original notes is genuinely incredible if you like things sweeter; add it after the second flip so it gets warm and syrupy.
Making It Your Own
The beauty of this sandwich is that it's already weird enough to give you permission to get weird with it. I've found my version includes a small handful of crushed toasted hazelnuts scattered inside because they echo the Nutella and add texture. Someone told me they add a thin layer of grainy mustard, which I haven't tried but respect the audacity of. The arugula is optional but I'd almost say mandatory because that peppery bite is what prevents this from feeling heavy.
- If you're meal prepping, cook the chicken early and slice it thin so assembly is literally just spreading and stacking.
- Room temperature butter is essential for spreading without tearing the bread, so take it out five minutes before you start cooking.
- Pair these with something acidic—sparkling cider, a crisp white wine, or even just cold lemonade makes the richness feel balanced instead of heavy.
Pin It This sandwich proves that the best food moments come from being willing to try something that sounds wrong on paper. Make it once with exactly the recipe as written, then make it a second time exactly how you want it.
Recipe Questions & Answers
- → Can I substitute brie with other cheeses?
Yes, similar creamy cheeses like fontina or Camembert work well to maintain a rich, melty texture.
- → What cooking method is best for this sandwich?
Cook on a nonstick skillet over medium heat, pressing gently until the bread is golden and the cheese is melted.
- → Is there a way to add extra crunch or flavor?
Adding crushed toasted hazelnuts or a drizzle of honey inside enhances both texture and flavor complexity.
- → Can I use different types of chicken?
Grilled, roasted, or rotisserie chicken breast slices all work well for this sandwich.
- → What drink pairs well with this sandwich?
Light Pinot Noir or sparkling cider complement the sweet and savory flavor profile nicely.