Save A friend dared me to make this after a late-night conversation about the weirdest food combinations we secretly loved. I laughed it off at first, but the next afternoon I found myself standing in my kitchen with a jar of Nutella, leftover grilled chicken, and a wedge of brie I'd been saving. The first bite stopped me mid-chew—it shouldn't have worked, but somehow the creamy hazelnut sweetness and the savory richness of melted brie made perfect sense together. I've been making it ever since, usually when I want to surprise someone or shake up a boring lunch routine.
I made this for my cousin one rainy Saturday when she stopped by unannounced. She raised an eyebrow when I told her what was in it, but after one bite she went silent for a moment, then nodded slowly and said it reminded her of a fancy crepe she'd had in Paris. We sat on the couch with our sandwiches and talked for hours, the warmth of the kitchen lingering in the air. It became our thing after that—whenever one of us needed cheering up, we'd text a hazelnut emoji and meet up to make these.
Ingredients
- Sourdough bread: The slight tang balances the sweetness of the Nutella beautifully, and it crisps up like a dream when you butter and grill it.
- Unsalted butter: Always use softened butter so it spreads evenly without tearing the bread, and you get that perfect golden crust.
- Nutella: Don't be shy with it—the hazelnut richness is what makes this sandwich unforgettable, and it melts into the warm brie like magic.
- Brie cheese: Choose a ripe brie that feels soft when you press it gently; it melts faster and has a creamier, more luxurious texture.
- Cooked chicken breast: Leftover grilled or roasted chicken works perfectly here, sliced thin so every bite has a bit of everything.
- Fresh arugula or baby spinach: A handful adds a peppery bite that cuts through the richness and makes the whole thing feel a little less decadent (even though it totally is).
- Sea salt: Just a tiny pinch wakes up all the flavors and keeps the sweetness from overwhelming your palate.
Instructions
- Spread the Nutella:
- Grab two slices of bread and spread a generous tablespoon of Nutella on each, going all the way to the edges so every bite has that hazelnut sweetness. Don't worry if it looks like too much—it melts down beautifully.
- Layer the brie and chicken:
- Arrange your brie slices over the Nutella, then add the thin slices of chicken on top. If you're using arugula or spinach, tuck a small handful in now and finish with a light sprinkle of sea salt.
- Assemble and butter:
- Place the remaining bread slices on top to close your sandwiches. Spread softened butter evenly on the outer sides of each sandwich, making sure you cover every corner for that even golden crust.
- Heat the skillet:
- Set a nonstick skillet or grill pan over medium heat and let it warm up for about a minute. You want it hot enough to sizzle gently when the butter hits, but not so hot that the bread burns before the cheese melts.
- Grill the sandwiches:
- Place your sandwiches buttered side down in the skillet and cook for three to four minutes, pressing gently with a spatula to help everything meld together. Flip carefully and cook the other side until it's golden and the brie has gone soft and gooey inside.
- Cool and serve:
- Slide the sandwiches onto a cutting board and let them rest for a minute or two so you don't burn your tongue. Slice them in half and watch the melted cheese and Nutella ooze out just a little—that's how you know it's ready.
Save The first time I served this at a casual dinner party, someone took a bite and immediately asked for the recipe with wide eyes. We ended up in the kitchen together making another batch while everyone else hovered around the stove, debating whether sweet and savory sandwiches were genius or madness. That night it stopped being just a quirky experiment and became a conversation starter, a little piece of kitchen bravery I was proud to share.
Choosing the Right Bread
Sourdough is my go-to because its tangy flavor balances the sweetness, but I've also used a good crusty ciabatta when I wanted extra chew. Avoid anything too soft or fluffy—it'll get soggy under the weight of the Nutella and cheese. A sturdy, artisan-style loaf with a tight crumb holds up best under the heat and gives you that satisfying crunch on the outside.
Making It Your Own
Once you've nailed the basic version, you can play around with add-ins like a drizzle of honey, a few crushed toasted hazelnuts, or even thin apple slices for a hint of fruit. I've swapped brie for fontina when I wanted something milder, and Camembert when I was feeling fancy. The beauty of this sandwich is that it's forgiving—you can adjust the ratios and ingredients based on what's in your fridge and it'll still taste incredible.
Serving Suggestions and Pairings
This sandwich is rich enough to be a full meal on its own, but I like to serve it with a simple green salad dressed in lemon vinaigrette to cut the richness. A light Pinot Noir or a crisp sparkling cider complements the sweet and savory notes beautifully without overwhelming them. If you're making it for brunch, a strong cup of coffee or a chai latte on the side rounds out the experience perfectly.
- Serve it with a handful of lightly dressed greens or a handful of sweet potato chips for contrast.
- Pour a chilled rosé or a fruity white wine if you're entertaining and want to elevate the moment.
- Keep extra Nutella and brie on hand—people always ask for seconds and you'll want to be ready.
Save Every time I make this sandwich, I'm reminded that some of the best recipes come from saying yes to something a little wild. It's become my secret weapon for turning an ordinary afternoon into something memorable, one crispy, melty, sweet-savory bite at a time.
Recipe Guide
- → What type of bread works best?
Sourdough bread provides a sturdy and flavorful base that crisps nicely when grilled, complementing the rich fillings.
- → Can I substitute brie cheese?
Yes, soft cheeses like fontina or Camembert offer similar creamy textures and mild flavors ideal for melting.
- → How should the chicken be prepared?
Grilled or roasted chicken breast sliced thin works best, offering tender meat with a smoky, savory taste.
- → Is it necessary to butter the bread before grilling?
Butter on the outer sides ensures a golden, crunchy crust and enhances the sandwich’s rich flavor.
- → What optional additions enhance flavor?
Fresh arugula or spinach adds a peppery bite, while crushed toasted hazelnuts and a drizzle of honey bring extra depth.