Nutella Grilled Cheese Chicken (Print Version)

Sweet and savory layers of chicken, brie, and Nutella on buttery, crisp sourdough bread.

# What You'll Need:

→ Bread & Spreads

01 - 4 slices sourdough bread
02 - 2 tablespoons unsalted butter, softened
03 - 2 tablespoons Nutella hazelnut spread

→ Cheese

04 - 3.5 ounces brie cheese, sliced

→ Chicken

05 - 5 ounces cooked chicken breast, thinly sliced

→ Optional Garnishes

06 - Fresh arugula or baby spinach
07 - Pinch of sea salt

# How to Make:

01 - Spread 1 tablespoon of Nutella evenly over two slices of sourdough bread.
02 - Layer sliced brie over Nutella, then top with thin slices of cooked chicken breast.
03 - Place fresh arugula or baby spinach if desired, then sprinkle with a pinch of sea salt.
04 - Cover with the remaining slices of sourdough bread.
05 - Spread softened unsalted butter on the exterior surfaces of each sandwich.
06 - Preheat a nonstick skillet over medium heat.
07 - Place sandwiches buttered side down in skillet and cook for 3–4 minutes per side, pressing gently, until golden brown and cheese melts.
08 - Remove sandwiches from skillet, let cool slightly, then slice and serve.

# Expert Advice:

01 -
  • It takes everything you think you know about grilled cheese and flips it into something unexpectedly delicious.
  • The creamy brie and Nutella melt together in a way that feels indulgent but never cloying.
  • It comes together in under 20 minutes, which means you can make it on a whim and feel like a culinary rebel.
02 -
  • Medium heat is your friend, rushing this on high will give you burnt bread and cold centers.
  • Softened butter spreads without tearing the bread, and it toasts more evenly than melted butter poured in the pan.
  • If your brie is too cold, it won't melt properly, let it sit out for 10 minutes before you start.
03 -
  • Press gently while cooking, not hard, you want the cheese to melt without squeezing out all the Nutella.
  • Let the sandwich rest for a full minute before slicing, it keeps the filling from sliding out onto the plate.
  • Use a serrated knife to cut it, the crispy crust won't crumble and the layers stay intact.
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