Save to Pinterest A friend dared me to make this on a rainy Tuesday, and I laughed until I actually tasted it. The first bite was confusing, then revelatory: salty chicken against silky brie and that hazelnut sweetness melting into every corner. My kitchen smelled like a bakery crossed with a rotisserie, and I couldn't stop grinning. Now it's my go-to whenever someone says they've tried everything.
I made these for a small dinner party once, and the room went quiet after the first bite. Someone finally said it tasted like a secret they wanted to keep, and we all nodded. It's the kind of recipe that starts conversations and ends with empty plates.
Ingredients
- Sourdough bread: The tangy chew stands up to rich fillings and crisps beautifully in the pan.
- Unsalted butter: Softened butter spreads evenly and gives you that golden, crackling crust.
- Nutella: Use it at room temperature so it glides on without tearing the bread.
- Brie cheese: Creamy and mild, it melts into every layer without fighting the hazelnut sweetness.
- Cooked chicken breast: Thinly sliced grilled or roasted chicken adds protein and a savory anchor.
- Fresh arugula or baby spinach: A handful of greens cuts through the richness with a peppery bite.
- Sea salt: Just a pinch wakes up all the flavors and balances the sweetness.
Instructions
- Spread the Nutella:
- Smooth 1 tablespoon of Nutella over two slices of bread, working gently so the bread stays intact. Let it sit for a moment to soften if it's too thick.
- Layer the fillings:
- Arrange brie slices over the Nutella, then tuck the chicken on top. Add greens and a tiny pinch of sea salt to brighten everything.
- Close and butter:
- Place the remaining bread slices on top and spread softened butter on the outer faces of each sandwich. This is what makes the crust shatter when you bite in.
- 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 until golden:
- Set the sandwiches buttered side down and cook for 3 to 4 minutes, pressing gently with a spatula. Flip and repeat until both sides are crisp and the brie is molten.
- Rest and slice:
- Let the sandwiches cool for a minute so the filling sets slightly, then cut them in half. Serve while the cheese is still stretchy.
Save to Pinterest One evening I added a drizzle of honey and crushed hazelnuts inside, and it felt like the sandwich had been waiting for that little flourish all along. My partner ate both halves in silence, then asked if we could make it a weekly thing.
Choosing Your Bread
Sourdough holds its shape and toasts evenly, but a sturdy whole grain or ciabatta works just as well if you want more texture. Avoid soft sandwich bread because it turns soggy under the weight of the fillings and won't give you that satisfying crunch.
Cheese Swaps and Variations
Fontina melts beautifully and has a nuttier profile, while Camembert brings a little more funk if you're feeling adventurous. I've tried sharp cheddar once and it clashed with the Nutella, so stick with creamy, mild cheeses that play nicely with sweet and savory.
Serving and Pairing Ideas
This sandwich is rich enough to be a meal on its own, but a simple green salad with lemon vinaigrette balances the decadence. I've served it with sparkling cider for brunch and a light Pinot Noir for dinner, and both felt right.
- Add a side of roasted sweet potato wedges for a cozy autumn lunch.
- Pair with a crisp apple or pear to refresh your palate between bites.
- Serve with a small cup of tomato soup if you want a playful twist on the classic combo.
Save to Pinterest This recipe taught me that the best flavors often live just outside the lines we've drawn. Give it a try, and don't be surprised if it becomes your new favorite thing to make when you want to feel a little fearless.
Recipe FAQs
- → What type of bread works best for this sandwich?
Sourdough bread is ideal due to its sturdy texture and slight tang, which complements the rich layers inside.
- → Can I use other cheeses instead of brie?
Yes, soft cheeses like fontina or Camembert offer similar creaminess and mild flavor that pairs well here.
- → How should the chicken be prepared?
Grilled or roasted chicken breast sliced thinly works best to maintain tenderness and flavor balance.
- → Are there suggestions for adding extra flavor?
Adding a drizzle of honey or crushed toasted hazelnuts inside the sandwich enhances sweetness and crunch.
- → What is the best cooking method for a crispy finish?
Cook the sandwich in a buttered nonstick skillet over medium heat, pressing gently until golden brown and the cheese melts.
- → Can I include greens in the sandwich?
Fresh arugula or baby spinach can be added for a peppery, fresh contrast and light texture.