Pin This There was a moment in my kitchen when I was rummaging through the pantry, jar of Nutella in one hand and leftover roasted chicken in the other, when the idea hit me like a sudden spark. What if sweet met savory in the most unexpected way? That hesitation before the first bite taught me something about food—sometimes the strangest combinations become your favorites. This sandwich proved that theory on the spot.
I made this for my sister on a rainy afternoon, and she walked in skeptical. By the time she took that first golden, crispy bite, the whole mood shifted. She looked at me with this expression that said I'd either lost my mind or stumbled onto something genius. Turns out it was both, and now it's her go-to order whenever I'm cooking.
Ingredients
- Sourdough bread, 4 slices: The tang cuts through the richness perfectly, and those crispy edges matter more than you'd think.
- Unsalted butter, 2 tablespoons softened: This is what makes the outside shatteringly golden—don't skip the softening step or you'll have uneven patches.
- Nutella, 2 tablespoons: Spread it while the bread is still cool for even coverage, and trust the measurement—too much becomes overwhelming.
- Brie cheese, 100 g sliced: The creaminess is essential here; it acts like a bridge between sweet and savory that actually makes sense.
- Cooked chicken breast, 150 g thinly sliced: Grilled or roasted works, but slicing it thin means it heats through quickly and doesn't overshadow the other flavors.
- Fresh arugula or baby spinach, optional: The slight peppery bite adds a layer you didn't know you needed.
- Sea salt, a pinch: This tiny addition somehow makes the whole thing come into focus.
Instructions
- Spread the sweet base:
- Take two slices of bread and spread 1 tablespoon of Nutella on each one, working from the center outward so it's even. You'll notice how it softens slightly under the warmth of your hand—that's perfect.
- Layer the savory elements:
- Arrange brie slices over the Nutella, then fan the chicken slices on top. If you're using greens, tuck them in now and give a small pinch of sea salt over everything.
- Seal the sandwich:
- Press the remaining bread slices on top, butter-side out. You'll feel the filling settle slightly—this is normal and means everything is nestled together properly.
- Butter the exterior:
- Using your fingertips, spread the softened butter across both outer surfaces of each sandwich, making sure you hit the edges where they'll get the crispiest.
- Cook with intention:
- Heat your skillet over medium heat until a drop of water sizzles gently, then place the sandwiches in. Listen for that steady sizzle—it tells you the heat is right. Cook for 3 to 4 minutes until the bottom is deep golden, then flip carefully and cook the other side the same way.
- Rest and serve:
- Let the sandwiches sit for a minute after pulling from the pan; this keeps the cheese from oozing everywhere when you slice. Cut diagonally and watch the melted brie catch the light.
Pin This What surprised me most wasn't the flavor combination—it was how this sandwich became a conversation starter. People don't expect sweet and savory to coexist like this, and that moment of discovery when they bite in is worth the whole experience.
Playing with the Formula
Once you've made this version, you start seeing variations everywhere. Swap the brie for fontina and suddenly it's richer and more complex, or use Camembert for something slightly earthier. I've experimented with honey drizzled inside—it amplifies the sweetness—and crushed toasted hazelnuts add a textural moment that changes everything. Even rotating between different quality Nutellas shifts the experience. The beauty of this sandwich is that it's flexible enough to adapt to what's in your kitchen.
Chicken: The Unsung Star
The chicken matters more than you'd initially think because it's the protein anchor that keeps this from becoming pure indulgence. Grilled chicken brings a subtle char that hints at smoke, while roasted chicken is milder and lets the other flavors take the spotlight. Rotisserie chicken is genuinely convenient—and honestly, it tastes better than you might expect because it's already seasoned and flavorful. Slice everything thin so heat penetrates evenly when the sandwich hits the pan. I learned this by making one where I used thick chunks, and they stayed cold while everything else turned golden.
The Golden Moment
The real magic happens when butter meets heat and bread transforms from soft to shatteringly crisp in minutes. Watch the color—it should go from pale to deep golden without any blackening, which is why medium heat and patience matter. The cheese inside melts into this creamy, cohesive layer that holds everything together. One small detail that shifted everything for me was letting the sandwich rest for just a minute after cooking; it firms up enough that you can slice it cleanly and the filling doesn't scatter everywhere. Temperature and timing aren't boring details—they're the difference between a good sandwich and one people actually remember.
- Use a sharp bread knife for clean slicing so you don't squish the filling.
- Serve immediately while the exterior is still crispy and the interior is warm.
- If making multiple sandwiches, keep the first batch warm in a low oven while you cook the rest.
Pin This This sandwich isn't about following rules—it's about being curious enough to let unlikely flavors share a plate. Make it exactly as written first, then make it yours.
Recipe FAQs
- → What type of bread works best for this sandwich?
Sourdough bread is recommended for its sturdy texture and slight tang, which complements the sweet and savory flavors perfectly.
- → Can I use other cheeses instead of brie?
Yes, cheeses like fontina or Camembert provide a similar creamy texture and mild flavor profile that pairs well with the other ingredients.
- → How should the chicken be prepared?
Cooked grilled or roasted chicken breast sliced thinly works best, ensuring tenderness and ease of layering.
- → Are there suggested additions to enhance flavor?
Adding a drizzle of honey or crushed toasted hazelnuts inside the sandwich can add extra depth and texture.
- → What cooking method ensures a perfect melt?
Cooking the sandwich in a nonstick skillet over medium heat, pressing gently for 3–4 minutes per side, melts the cheese and toasts the bread evenly.