Nutella grilled cheese chicken (Printer View)

Bold sandwich layering tender chicken, creamy brie, and Nutella on crisp sourdough.

# Components:

→ Bread & Spreads

01 - 4 slices sourdough bread
02 - 2 tablespoons unsalted butter, softened
03 - 2 tablespoons Nutella (hazelnut spread)

→ Cheese

04 - 3.5 ounces brie cheese, sliced

→ Chicken

05 - 5 ounces cooked chicken breast, thinly sliced (grilled or roasted)

→ Optional Garnishes

06 - Fresh arugula or baby spinach
07 - Pinch of sea salt

# Method:

01 - Spread 1 tablespoon of Nutella evenly over two slices of sourdough bread.
02 - Place the brie slices over the Nutella, then add sliced cooked chicken breast.
03 - Top with arugula or baby spinach if desired and sprinkle with sea salt.
04 - Cover with the remaining two slices of bread.
05 - Spread softened butter on the outer sides of each sandwich evenly.
06 - Preheat a nonstick skillet over medium heat.
07 - Place sandwiches in skillet, buttered side down, cooking 3 to 4 minutes per side until golden brown and cheese is melted, pressing gently.
08 - Remove from skillet, allow to cool slightly, slice, and serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent and adventurous but takes barely longer to make than a regular grilled cheese.
  • The contrast between creamy, nutty Nutella and tender chicken with melting brie creates layers of flavor that feel way fancier than the effort involved.
  • It's the kind of sandwich that surprises people the moment they take a bite, and suddenly they're asking for the recipe.
02 -
  • Medium heat is non-negotiable; too high and the bread burns before the cheese melts, too low and you end up with a soggy, buttery disappointment.
  • The quality of your chicken makes an enormous difference—use rotisserie chicken or a really well-cooked homemade batch, never refrigerated deli chicken that tastes like cardboard.
  • Slice your brie while it's still cold for cleaner layers; warm brie just smears everywhere and makes assembly messy.
03 -
  • Room-temperature chicken slices are easier to layer than cold ones straight from the fridge; let yours sit out for a few minutes before building the sandwich.
  • If your kitchen is cold, butter your bread right before cooking rather than far in advance, so it's soft enough to spread evenly without tearing.
  • A nonstick skillet makes all the difference here; cast iron tends to create uneven browning with these delicate layers.
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