Nutella Grilled Cheese Chicken (Printable Version)

Tender chicken and creamy brie blend with Nutella on crunchy sourdough for a bold, sweet-savory sandwich.

# What You Need:

→ Bread & Spreads

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

→ Cheese

04 - 3.5 oz brie cheese, sliced

→ Chicken

05 - 5 oz cooked chicken breast, thinly sliced (grilled or roasted)

→ Optional Garnishes

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

# How to Make It:

01 - Evenly spread 1 tablespoon of Nutella over two slices of sourdough bread.
02 - Place brie slices over the Nutella layer, followed by the thinly sliced cooked chicken breast.
03 - If desired, add fresh arugula or baby spinach and sprinkle a pinch of sea salt over the chicken.
04 - Top with the remaining two slices of bread to complete the sandwich.
05 - Spread softened unsalted butter evenly on the exterior sides of each sandwich.
06 - Preheat a nonstick skillet over medium heat. Place sandwiches buttered side down in the skillet.
07 - Cook each side for 3 to 4 minutes, pressing gently, until bread is golden brown and the cheese melts.
08 - Remove sandwiches from heat, let rest briefly, then slice and serve.

# Expert Advice:

01 -
  • It's the kind of sandwich that makes people pause mid-bite and ask what they're tasting.
  • Sweet and savory in the same bite actually feels less weird than you'd think, and somehow tastes memorable.
  • Ready in twenty minutes but feels like you spent way more time on it.
02 -
  • The butter on the outside of the bread is non-negotiable—it's the difference between a crispy grilled cheese and one that feels soft and sad.
  • Don't use cold chicken or cheese straight from the fridge; bringing them to room temperature means they melt together instead of staying separate.
  • Medium heat is your friend here; too hot and the bread burns before the cheese melts inside.
03 -
  • Slice your chicken thin and your brie into actual slices instead of chunks—they melt and distribute more evenly, so every bite has all the flavors.
  • If you want to get fancy, try fontina or Camembert instead of brie; they melt slightly differently and each brings its own character to the sandwich.
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