[Photographs: J. Kenji Lopez-Alt]

The first time I had a brie and nutella sandwich was at The Smile in New York, where my old friend chef Melia Marden serves the stuff on a warm baguette. It's really darn good.

Nutella makes most things better. This is something most of us already know.

Another thing we can agree on: toasting things in butter makes better things even more better. So why not take her great sandwich idea, apply a bit of butter and heat to the equation, and see what we get?

Rather than my normal choice of white sandwich bread, I like the heartier texture of a french-style loaf here. More pores for stuff to ooze into, you know? The key is to slice the bread extra thick and grill extra slow so that the melted cheese and chocolate drip in and out of every nook and cranny. I'm not going to lie: this is a delicious mess of a sandwich.

Get The Recipe

Brie and Nutella Grilled Cheese »

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About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.


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