Save I made this sandwich on a rainy Tuesday when the fridge was half-empty and my mind was half-curious. I had leftover chicken, a wedge of brie going soft, and a jar of Nutella I'd been eyeing all week. The idea felt ridiculous at first, but one bite in, I understood what happens when sweet meets savory in the best possible way. It's been my guilty-pleasure lunch ever since.
The first time I served this to a friend, she stared at her plate in silence for a full ten seconds. Then she took a bite, closed her eyes, and said nothing until the sandwich was gone. Sometimes the best compliment is just quiet chewing and a request for the recipe.
Ingredients
- Sourdough bread: The slight tang balances the sweetness of the Nutella, and it crisps up beautifully without getting too hard.
- Unsalted butter: Softened butter spreads evenly and gives you that golden, crispy exterior without burning.
- Nutella: Use the real stuff, it melts into a silky layer that clings to the brie and chicken like a warm hug.
- Brie cheese: Go for a ripe wedge, the creamier it is, the better it melts and mingles with the hazelnut spread.
- Cooked chicken breast: Thin slices work best, they heat through quickly and don't overpower the other flavors.
- Fresh arugula or baby spinach: A handful of greens adds a peppery bite that cuts through the richness.
- Sea salt: Just a pinch wakes up the sweetness and makes every flavor pop.
Instructions
- Spread the Nutella:
- Slather 1 tablespoon of Nutella on each of two slices, going all the way to the edges so every bite gets a taste. Don't be shy, this is where the magic starts.
- Layer the brie and chicken:
- Arrange the brie slices over the Nutella, then lay the chicken on top in an even layer. If the chicken is cold, let it sit at room temperature for a few minutes so it warms up faster in the pan.
- Add greens and salt:
- Tuck in the arugula or spinach if you're using it, then sprinkle a small pinch of sea salt over everything. The salt is subtle but it makes a difference.
- Top and butter:
- Place the remaining bread slices on top, then spread softened butter generously on the outer faces of each sandwich. Make sure the butter reaches the corners so the bread toasts evenly.
- Heat the skillet:
- Warm a nonstick skillet over medium heat until a drop of water sizzles gently. Too hot and the bread burns before the cheese melts, too cool and it gets soggy.
- Cook the sandwiches:
- Set the sandwiches in the pan buttered side down and press gently with a spatula. Cook for 3 to 4 minutes until the bottom is deep golden, then flip and repeat on the other side.
- Rest and slice:
- Let the sandwiches cool for a minute or two so the cheese sets just enough to hold together. Slice in half and watch the melted brie and Nutella ooze out.
Save I remember packing one of these for a picnic and wrapping it in foil while it was still warm. By the time we sat down under the trees, the cheese had settled into the Nutella and the bread had softened just enough to feel luxurious. It tasted like a secret we were sharing with the afternoon.
Flavor Tweaks
A drizzle of honey inside the sandwich adds floral sweetness that plays beautifully with the hazelnut. I've also scattered crushed toasted hazelnuts over the brie for crunch, and it felt like eating something from a café I couldn't afford. If brie isn't your thing, fontina melts like a dream and Camembert brings a funkier edge.
Pairing and Serving
This sandwich is rich enough to stand alone, but a handful of lightly dressed greens on the side cuts through the sweetness. I've served it with a glass of light Pinot Noir, and the fruitiness of the wine echoed the Nutella in a way that felt intentional. Sparkling cider works just as well if you want something non-alcoholic and celebratory.
Make It Your Own
Rotisserie chicken is a weeknight lifesaver, just shred or slice it thin and you're halfway done. If you want to go leaner, turkey works too, though it's a bit less juicy. I've even made this with leftover pork tenderloin, and the slight sweetness of the meat made the Nutella feel almost savory.
- Try adding a thin layer of fig jam under the Nutella for a jammy, complex sweetness.
- Swap sourdough for brioche if you want something buttery and soft.
- Grill it in a panini press if you have one, the ridges make it look professional and the heat is perfectly even.
Save This sandwich is proof that the best ideas come from curiosity and a little bit of chaos in the kitchen. Make it once, and you'll never look at your pantry the same way again.
Recipe FAQs
- → Can I use other types of cheese?
Yes, brie can be swapped for fontina or camembert to offer different creamy and mild profiles that melt well.
- → What chicken preparation works best?
Grilled, roasted, or rotisserie chicken breast thinly sliced works perfectly for layering inside this sandwich.
- → Is it possible to add greens?
Fresh arugula or baby spinach can be added for a fresh, slightly peppery contrast to the rich ingredients.
- → How do I achieve a crispy exterior?
Spread softened butter evenly on the outside of the bread and cook on medium heat in a skillet until each side is golden and crisp.
- → What optional toppings enhance the flavor?
A drizzle of honey or crushed toasted hazelnuts inside the sandwich adds extra sweetness and texture.