Nutella grilled cheese chicken (Printable)

Sweet and savory layers of chicken, brie, and Nutella on crisp sourdough bread, grilled golden brown.

# 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

# Directions:

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

# Expert Advice:

01 -
  • The sweet and savory contrast is genuinely addictive—it feels fancy but tastes effortless.
  • Ready in twenty minutes, which means you can satisfy a craving without derailing your afternoon.
  • It's the kind of sandwich that sparks conversations and makes people reassess their lunch assumptions.
02 -
  • Don't skip the resting step after cooking—if you slice into a piping hot sandwich, the cheese will run right out onto your plate instead of staying locked inside.
  • Medium heat is essential; high heat will burn the bread before the cheese even thinks about melting.
  • Thin chicken slices make all the difference—they heat through quickly and distribute flavor evenly rather than sitting as a thick, separate layer.
03 -
  • Soften your butter at room temperature so it spreads without tearing the bread—this prevents frustration and ensures even browning.
  • Slice your chicken thin by holding your knife at an angle or even better, by asking your butcher to do it when you buy the chicken; it changes the entire texture and cooking time.
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