Nutella Grilled Cheese Chicken

My cousin brought this to a potluck and I laughed until I tasted it. The sweetness of Nutella against tangy brie and savory chicken sounded ridiculous on paper, but one bite flipped everything I thought I knew about grilled cheese. Now it's my go-to when I want to surprise guests or shake up a boring weeknight.

I made this for my skeptical brother who swore sweet and savory should never touch. He finished both halves without speaking, then asked if I had more chicken in the fridge. That silence was the best compliment I've ever received in my kitchen.

Ingredients

• Sourdough bread: The slight tang cuts through the richness and crisps beautifully without going stale or soggy.
• Unsalted butter: Softened butter spreads evenly and gives you that golden, crackling crust without burning.
• Nutella: Use the real thing for proper hazelnut depth, store brands sometimes lack that creamy roundness.
• Brie cheese: Make sure it's ripe and soft so it melts into every crevice instead of staying rubbery.
• Cooked chicken breast: Rotisserie chicken is your friend here, it's already seasoned and saves you ten minutes.
• Fresh arugula or baby spinach: Optional but adds a peppery bite that keeps the sandwich from feeling too heavy.
• Sea salt: Just a pinch wakes up all the flavors and balances the sweetness.

Instructions

Spread the Nutella:

Spread 1 tablespoon evenly over two slices of bread, reaching the edges so every bite gets a hint of hazelnut. Don't glob it in the center or it will ooze out unevenly when you press.

Layer the cheese and chicken:

Lay the brie slices over the Nutella, then fan out the chicken so it covers the surface. This keeps the filling from sliding around when you flip.

Add greens and season:

Tuck in a small handful of arugula or spinach if you want freshness, then sprinkle a pinch of sea salt over the chicken. The salt is small but mighty here.

Close and butter:

Top with the remaining bread slices and spread softened butter on the outer sides. Cold butter tears the bread, so let it sit out for a few minutes first.

Heat the skillet:

Warm a nonstick skillet over medium heat until a drop of water sizzles gently. Too hot and the outside burns before the cheese melts.

Cook the first side:

Place the sandwiches buttered side down and cook for 3 to 4 minutes, pressing gently with a spatula. You want a deep golden color and a slight resistance when you lift the edge.

Flip and finish:

Flip carefully and cook the other side until equally crisp and the brie feels soft when you press the top. Remove from heat and let it rest for a minute so the filling settles.

Slice and serve:

Cut diagonally with a sharp bread knife and serve warm. The Nutella will be molten, so let it cool just enough to avoid burning your tongue.

Save

The first time I served this at a dinner party, someone said it tasted like a memory they didn't know they had. That's exactly what food should do, surprise you into feeling something new and familiar all at once.

Variations and Swaps

If brie isn't your thing, fontina melts just as smoothly and brings a nuttier flavor. Camembert works too and adds a bit more funk. For a sweeter spin, drizzle honey inside before closing the sandwich or toss in a few crushed toasted hazelnuts for crunch. I've also used turkey instead of chicken when that's what I had left over, and it worked perfectly.

Pairing Suggestions

This pairs beautifully with a light Pinot Noir that won't overpower the delicate brie, or try sparkling cider if you want something refreshing and slightly sweet. A simple green salad with lemon vinaigrette cuts through the richness and keeps the meal balanced. I've served it with roasted cherry tomatoes on the side, and the acidity was perfect.

Storage and Make-Ahead Tips

These are best eaten fresh and hot, but you can prep the sandwiches a few hours ahead and keep them wrapped in the fridge. Just butter the outside right before cooking so the bread doesn't get soggy. Leftovers can be reheated in a skillet over low heat, though the bread won't be quite as crisp as the first time.

• Store any leftover cooked chicken separately and assemble fresh sandwiches as needed.
• Keep Nutella at room temperature so it spreads easily without tearing soft bread.
• If making for a crowd, use a large griddle and cook multiple sandwiches at once to keep everyone eating at the same time.

Save

This sandwich taught me that the best recipes come from being brave enough to ignore the rules. Trust your instincts, taste as you go, and don't be afraid to make something that sounds a little ridiculous.

Recipe Questions & Answers

→ Can I use other cheeses instead of brie?

Yes, fontina or Camembert provide similar creamy textures and complement the sweet and savory flavors well.

→ Is it better to use grilled or roasted chicken?

Both work well; grilled chicken adds smoky notes while roasted chicken offers a milder flavor. Choose based on preference.

→ How can I make the sandwich less sweet?

Reducing the amount of Nutella or adding more savory elements like extra cheese or arugula can balance sweetness.

→ What bread type is recommended?

Sourdough is ideal for its sturdy texture and tangy flavor, which pairs well with rich ingredients.

→ Can I prepare this sandwich ahead of time?

It's best enjoyed fresh grilled, but assembling it and grilling just before serving retains quality.