Save on Pinterest I found myself staring at a jar of Nutella at the grocery store one afternoon, wondering what would happen if I treated it like savory spread instead of just another chocolate dip. That same week, I had leftover rotisserie chicken and a wedge of brie that needed using. What started as a curiosity became one of those sandwiches I keep making because it somehow works—sweet hazelnut, creamy cheese, tender chicken, all melting together between crispy bread.
I made these for a friend who was convinced I'd lost my mind when I told her the ingredients. She took one skeptical bite, then went quiet for a moment. That quiet turned into reaching for the second half, and then asking if I could make them again next week. That's when I knew it wasn't just an experiment—it was actually something worth repeating.
Ingredients
- Sourdough bread (4 slices): The tang cuts through the richness and the crust gets properly crispy when buttered and pan-fried.
- Unsalted butter, softened (2 tablespoons): Spread it on the outside of the bread where it matters most—it's what makes the crust golden and crunchy.
- Nutella (2 tablespoons): This is your savory anchor in a weird way; the hazelnut flavor plays better with chicken than you'd expect.
- Brie cheese, sliced (100 g): It melts fast and adds that creamy texture that keeps everything from feeling heavy.
- Cooked chicken breast, thinly sliced (150 g): Rotisserie chicken works great here because it's already seasoned and juicy; no need to overthink it.
- Fresh arugula or baby spinach (optional): A tiny bit of green adds a peppery note that somehow makes the whole thing feel more intentional.
- Sea salt (pinch): Don't skip this—it wakes up the sweet-savory balance.
Instructions
- Spread the Nutella:
- Take two slices of bread and spread a tablespoon of Nutella on each one, keeping it even but not too thick. You want just enough to taste it without it overwhelming the other flavors.
- Layer your fillings:
- Place brie slices over the Nutella, then your chicken on top. If you're using greens, toss them on now and add a small pinch of salt—this is where the sandwich gets its personality.
- Close it up:
- Press the remaining bread slices on top, then spread softened butter on the outside of both sandwiches, making sure every edge gets some coverage so they brown evenly.
- Pan-fry until golden:
- Heat a nonstick skillet over medium heat and place the sandwiches butter-side down first. You'll hear the sizzle right away, and in about 3–4 minutes the crust will turn deep golden and crispy.
- Flip and finish:
- Gently flip each sandwich with a spatula, pressing down lightly as they cook on the second side for another 3–4 minutes. You want the cheese melted and the bread toasted but still holding everything together.
- Rest and serve:
- Pull them off the heat and let them sit for just a minute so the cheese sets slightly and the whole thing stays together when you bite into it. Slice diagonally if you're feeling fancy, or just cut it in half.
Save on Pinterest My neighbor watched me pull the first sandwich from the pan, steam rising off the crust, and asked if she could have one for dinner instead of whatever she was already making. That moment—when something you threw together on a whim becomes someone else's dinner plans—is kind of the whole point of cooking.
Why This Sweet-and-Savory Thing Actually Works
The key isn't that the Nutella is sweet—it's that hazelnut is actually a pretty neutral flavor that doesn't need chocolate to make sense. When you combine it with salty brie and tender chicken, something shifts. The sweetness doesn't compete; it becomes another texture in your mouth, another layer. It's the same reason people put jam on charcuterie boards or apple sauce with pork. Sweet and savory together feel a little bit like an adventure, which is probably why people keep coming back for more.
Timing and Temperature Matter More Than You Think
I tried making these once in a rush with cold ingredients straight from the fridge, and the cheese barely melted while the bread was already burning. It taught me that grilled cheese isn't about speed—it's about patience. Medium heat, room-temperature fillings, and a gentle press with the spatula give you that moment where everything is perfectly melted and golden at the same time. That moment is worth the extra two minutes of prep.
Small Touches That Change Everything
The arugula isn't just decoration—its slight peppery bite cuts through the richness and keeps the sandwich from feeling one-note. The pinch of sea salt does something similar, waking up the hazelnut flavor. Even the choice between regular bread and sourdough matters; the tang in sourdough plays off the Nutella in a way that white bread just doesn't. These little decisions are what separate a curiosity from something you'll make again.
- If you want extra richness, a tiny drizzle of honey inside the sandwich adds depth without being obvious.
- Rotisserie chicken saves time and honestly tastes better than chicken you cooked yourself if you're short on energy.
- Make sure your brie is ripe and soft; underripe brie won't melt smoothly and will mess up the whole experience.
Save on Pinterest This sandwich is proof that the best meals sometimes come from just trying something ridiculous and seeing if it sticks. It did.
Recipe Questions & Answers
- → Can I substitute the brie cheese?
Yes, fontina or Camembert work well as alternatives, providing different creamy textures and flavors.
- → What type of chicken is best for this sandwich?
Grilled or roasted chicken breast works great; rotisserie chicken offers a convenient option with flavorful ease.
- → Is it necessary to use sourdough bread?
Sourdough adds a pleasant tang and sturdy structure, but other sturdy breads like ciabatta or country white can be substituted.
- → How do I get a crispy crust while melting the cheese properly?
Cook the sandwich over medium heat pressing gently for 3–4 minutes per side until golden brown, ensuring even melting inside.
- → Can I add extra toppings for more flavor?
Adding arugula, baby spinach, a drizzle of honey, or crushed toasted hazelnuts enhances texture and taste.