Save to Pinterest My college roommate dared me to make this after a late-night debate about whether sweet and savory could ever truly belong on the same plate. I grabbed leftover chicken, a jar of Nutella, and some brie we'd bought for a party that never happened. The first bite stopped the argument cold. The creamy hazelnut spread melted into the warm brie, wrapping around tender chicken in a way that shouldn't have worked but absolutely did.
I made these for a small gathering once, and the kitchen went quiet except for the sound of chewing. Someone finally said it tasted like a secret they weren't sure they should share. Another person went back for seconds before anyone else could claim the last half. It became the kind of dish people ask about months later, still trying to figure out what made it so good.
Ingredients
- Sourdough bread: The slight tang cuts through the richness beautifully, and it crisps up perfectly without getting tough.
- Unsalted butter: Softened butter spreads easily and gives you that deep golden crust without burning.
- Nutella: The hazelnut spread brings sweetness and a subtle nuttiness that plays surprisingly well with chicken.
- Brie cheese: It melts like a dream and adds a creamy, mild funk that bridges the sweet and savory.
- Cooked chicken breast: Thin slices work best so every bite has a little bit of everything.
- Fresh arugula or baby spinach: Optional, but the peppery bite or mild green freshness balances the richness.
- Sea salt: Just a pinch wakes up all the flavors and keeps the sweetness in check.
Instructions
- Spread the Nutella:
- Smooth 1 tablespoon of Nutella over two slices of bread, reaching all the way to the edges. This creates a barrier that keeps the bread from getting soggy and ensures every bite has that hazelnut sweetness.
- Layer the brie and chicken:
- Arrange the brie slices over the Nutella, then fan out the chicken on top. If you are using greens, tuck them in now and add a small pinch of sea salt.
- Close the sandwiches:
- Press the remaining bread slices on top gently but firmly. Spread the softened butter evenly over the outer sides of each sandwich.
- Heat the skillet:
- Warm a nonstick skillet over medium heat until a drop of water sizzles lightly. Place the sandwiches buttered side down and let them cook undisturbed for 3 to 4 minutes.
- Flip and finish:
- When the bottom is deep golden and crisp, flip carefully and cook the other side, pressing gently with your spatula. The brie should be molten and the Nutella warm and glossy when you pull them off the heat.
- Rest and serve:
- Let the sandwiches sit for a minute so the filling sets just enough to slice without oozing everywhere. Cut in half and serve while still warm.
Save to Pinterest A friend once told me this sandwich reminded her of the best parts of brunch and dessert meeting in the middle. She took a photo before taking a bite, then forgot to post it because she was too busy eating. That is when I knew it had become more than just a weird experiment.
Choosing Your Bread
Sourdough holds up to the weight of the fillings and brings a tangy backbone that balances the Nutella. If you only have white or whole wheat, go a little thicker on the slices so they do not get flimsy. Avoid anything too soft or it will turn to mush under the heat and pressure.
Cheese Swaps and Tweaks
Brie is creamy and mild, but fontina melts just as well and adds a bit more sharpness. Camembert works if you want something earthier. I tried cheddar once and it fought with the Nutella, so stick to softer, milder cheeses that know how to share the spotlight.
Serving and Pairing Ideas
These sandwiches do not need much on the side, but a handful of lightly dressed greens or some crisp apple slices can cleanse your palate between bites. I have served them with sparkling cider and a light Pinot Noir, both worked beautifully.
- Drizzle a little honey inside for extra floral sweetness.
- Sprinkle crushed toasted hazelnuts over the Nutella before closing.
- Use rotisserie chicken to save time and add a hint of seasoning.
Save to Pinterest This sandwich proved to me that the best recipes often come from curiosity and a willingness to break the rules. Make it once and you will understand why some flavor combinations refuse to be forgotten.
Recipe FAQs
- → What type of bread works best?
Sourdough bread provides a crisp texture and tangy flavor that complements the sweet Nutella and savory chicken beautifully.
- → Can I use other cheeses instead of brie?
Yes, fontina or Camembert are excellent alternatives that melt well and add distinct creamy profiles.
- → How can I add more crunch to this sandwich?
Sprinkling crushed toasted hazelnuts inside adds a delightful crunchy texture and enhances the nutty elements.
- → What cooking method ensures the best melt?
Cooking on medium heat with buttered bread in a nonstick skillet, pressing gently, yields a golden crust and perfectly melted cheese.
- → What beverages pair well with this sandwich?
Light Pinot Noir or sparkling cider balance the sweet and savory flavors making excellent drink choices.
- → Can fresh greens be added?
Yes, adding fresh arugula or baby spinach provides a peppery freshness that complements the rich ingredients.