Pin The first time I made this sandwich, I was staring at a jar of Nutella and some leftover chicken, wondering if I was about to commit a culinary crime. My roommate walked in mid-thought, raised an eyebrow at my ingredient lineup, but didn't leave the kitchen. Twenty minutes later, we were both quietly amazed, passing the last triangle back and forth like it held secrets. That's when I realized some of the best dishes come from refusing to play it safe.
I made this for a friend who claimed to dislike fusion food, armed myself with confidence I didn't quite feel, and slid the sandwich onto her plate. She took one bite, froze, then looked at me like I'd just revealed a secret language. Sometimes the most memorable meals are the ones that make people reconsider what they thought they wanted.
Ingredients
- Sourdough bread: The tang cuts through the richness and gives you that structural integrity when the cheese gets molten; avoid flimsy white bread or you'll end up with a beautiful mess.
- Unsalted butter, softened: This is your golden crust insurance—soften it slightly so it spreads without tearing the bread.
- Nutella: This is the whole premise, so don't skimp; use the real thing and taste how hazelnut becomes savory when it meets protein and fat.
- Brie cheese, sliced: The creamy mediator between sweet and savory; cold slices layer better than chunks, and they melt faster.
- Cooked chicken breast, thinly sliced: Thin slices matter because they warm through instead of sitting cold in the center; rotisserie chicken tastes even better if you have it.
- Fresh arugula or baby spinach: Optional but not really—the peppery bite wakes everything up and keeps it from being one-note sweet.
- Sea salt: A pinch balances the sweetness and makes you taste every layer.
Instructions
- Assemble your layers:
- Spread Nutella on one slice of bread like you're making actual grilled cheese, not like you're frosting a cake—you want even coverage without drowning the bread. Layer brie, then chicken, then greens if you're using them, salt lightly, then cap it off.
- Butter the outside:
- This is where the magic starts; soft butter on both outer sides means golden, crispy bread that doesn't burn before the inside melts. Don't skip this step or you'll end up with pale bread and cold cheese.
- Get your pan hot:
- Medium heat is your friend here—too high and the outside blackens while the cheese stays solid. A nonstick skillet or cast iron works; the point is even heat from all sides.
- Sear until golden:
- Butter side down first, cook for 3–4 minutes, then flip and do the same to the other side. Press gently with your spatula, just enough to encourage the cheese to meld but not so hard you're squeezing it out.
- Know when it's ready:
- Golden brown on both sides and the cheese should feel soft when you gently press the edge—you're listening for a quiet melted sizzle, not watching for dramatic bubbling.
Pin 
I've stopped explaining this sandwich before people try it because the doubt in their eyes always dissolves on the first bite. It stopped being weird the moment I realized that sometimes the best food breaks the rules we invented.
When to Serve This
This sandwich is perfect when you want lunch that feels like an event, or when someone's had a rough morning and needs reminding that food can be surprising. It also works as an elegant dinner when you're cooking for two and want something faster than you'd expect.
Variations That Actually Work
Swap the brie for fontina if you want something earthier, or Camembert if you like your cheese runnier and more pungent. I've also added a thin layer of honey drizzled over the Nutella for extra depth, or crushed toasted hazelnuts sprinkled between layers for crunch. The chicken is flexible too—rotisserie tastes even richer, and smoked turkey adds a whole different dimension.
The Psychology of This Sandwich
This dish exists in that beautiful space where people either immediately get it or spend the whole meal convinced you're slightly out of your mind. There's something deeply human about taking ingredients that seem wrong together and creating something that tastes right, like you've spoken a language nobody knew existed.
- Serve it warm, not hot, so the flavors actually register instead of burning your mouth.
- Pair it with something bright—sparkling cider, a light Pinot Noir, or even cold herbal tea cuts through the richness perfectly.
- Make it for someone who doubts you; watching them change their mind is its own kind of satisfaction.
Pin This sandwich taught me that cooking is sometimes about trusting instinct over tradition. The best food finds you when you stop asking permission.
Recipe Questions & Answers
- → Can I substitute brie with other cheeses?
Yes, soft cheeses like fontina or Camembert work well, providing similar creaminess and meltability.
- → What is the best bread to use?
Sourdough bread offers the perfect sturdy yet tender base that crisps nicely when grilled.
- → Should the chicken be grilled or roasted?
Both methods work well; pre-cooked grilled chicken adds a smoky depth, while roasted chicken is tender and flavorful.
- → How can I add extra crunch to the sandwich?
Adding crushed toasted hazelnuts inside the sandwich complements the Nutella’s nutty notes and adds texture.
- → What drinks pair best with this sandwich?
Light Pinot Noir or sparkling cider complement the sweet and savory layers without overpowering.