Save My roommate burst out laughing when I told her what I was making. A Nutella grilled cheese with chicken sounded like something dreamed up at midnight after scrolling recipe chaos online. But I'd been thinking about sweet and savory bridges all week, and the combination stuck in my head. The first bite stopped her mid-laugh—crisp sourdough giving way to warm brie, tender chicken, and that hazelnut sweetness threading through it all. She grabbed the other half before I could blink.
I made this for a friend who claimed she hated anything unconventional. She eyed the sandwich like it might betray her, then took the smallest possible bite. Two minutes later, she was scraping Nutella off the plate with her finger. She still brings it up whenever we talk about food that surprised us. That moment taught me that some dishes earn their place by daring to be a little strange.
Ingredients
- Sourdough bread: The tang cuts through the sweetness and crisps up beautifully without going too hard or dry.
- Unsalted butter: Control the salt level yourself and get an even golden crust when you press it into the hot pan.
- Nutella: Use it sparingly—too much and the sandwich becomes sticky instead of balanced.
- Brie cheese: It melts into silk and adds a mild funk that plays well with hazelnut without fighting it.
- Cooked chicken breast: Thin slices work best so they heat through without drying out or making the sandwich too thick to bite.
- Arugula or baby spinach: A handful of greens adds a peppery freshness that keeps things from feeling too heavy.
- Sea salt: Just a pinch sharpens everything and makes the sweet notes pop instead of flatten.
Instructions
- Spread the Nutella:
- Smooth it thin and even over two slices of bread, right to the edges. If you glob it in the center, it'll ooze out unevenly when you press the sandwich.
- Layer the brie and chicken:
- Place brie slices over the Nutella, then tuck in your chicken so it sits flat. Add greens if using and hit it with a pinch of salt.
- Close and butter:
- Top with the remaining bread and spread soft butter on the outside of each sandwich. Make sure it's even or you'll get patchy browning.
- Heat the skillet:
- Warm a nonstick pan over medium heat until a drop of water sizzles gently. Too hot and the bread burns before the cheese melts.
- Cook and press:
- Set the sandwiches buttered side down and press lightly with a spatula. Cook three to four minutes per side until golden and the brie starts to soften and spread.
- Rest and slice:
- Pull them off the heat and let them sit for a minute so the insides settle. Slice in half and serve while still warm.
Save I served this at a small dinner party where everyone expected something safe. The quiet that followed the first bites felt like a compliment. One guest asked if I'd been hiding a secret chef past. I hadn't—I'd just stopped being afraid of putting unlikely things together. That night reminded me that cooking is partly about trust, both in yourself and in the people willing to try what you make.
Choosing Your Bread
Sourdough holds up to butter and heat without going limp, but a sturdy white sandwich loaf works if that's what you have. Avoid anything too airy or soft—it'll collapse under the weight of the fillings and turn soggy instead of crisp. Day-old bread actually toasts better because it has less moisture to steam out.
Chicken Shortcuts
Rotisserie chicken from the store is a gift when you're short on time. Shred or slice it thin and it heats through in the sandwich without any extra work. Leftover grilled chicken works just as well—just make sure it's not ice cold when you build the sandwich or it'll cool everything down and keep the cheese from melting.
Pairing and Serving Ideas
This sandwich is rich enough to stand alone, but a handful of lightly dressed greens on the side balances the sweetness. A glass of something bubbly or a light red wine with fruit notes complements the brie and Nutella without overwhelming them. If you're feeling playful, serve it with a tiny dish of extra Nutella or honey for dipping the crust.
- Try adding a few crushed toasted hazelnuts inside for extra crunch and nuttiness
- Swap brie for fontina or Camembert if you want a different melt and flavor
- Drizzle a thread of honey over the chicken layer before closing the sandwich for a floral sweetness
Save Some recipes become favorites not because they're perfect, but because they're brave enough to be a little weird. This one earned its spot in my rotation by making people smile, argue, then go quiet with surprise.
Recipe FAQs
- → What type of cheese works best here?
Brie is recommended for its creamy texture and mild flavor, but Fontina or Camembert are great substitutes for similar melting qualities.
- → Can I use different chicken preparations?
Grilled or roasted chicken breast works well, and rotisserie chicken is a convenient alternative to save time.
- → How do I prevent bread from getting soggy?
Butter the outer sides of the bread before grilling to create a crisp, golden crust and help seal in the fillings.
- → Are there suggested additions to enhance flavor?
Adding a drizzle of honey or crushed toasted hazelnuts inside the sandwich can add extra sweetness and crunch.
- → What beverages pair well with this sandwich?
Light red wines like Pinot Noir or sparkling cider complement the sweet and savory flavors beautifully.
- → Is arugula essential in the sandwich?
Arugula or baby spinach are optional but add a fresh, peppery contrast to the rich layers.