Description
A deliciously indulgent Raspberry Nocciolata Grilled Sandwich, combining creamy hazelnut spread and tart raspberry preserves grilled to golden perfection on sourdough bread. This quick and easy recipe makes a perfect sweet snack or dessert sandwich with a crispy buttery crust and gooey filling.
Ingredients
Scale
Ingredients
- 2 slices sourdough bread (sliced)
- 3 tablespoons Nocciolata (or other high-quality hazelnut spread)
- 3 tablespoons raspberry preserves
- butter (softened, as needed for grilling)
Instructions
- Spread Spreads: Spread Nocciolata evenly on one slice of sourdough bread and raspberry preserves on the other slice to create contrasting flavors in every bite.
- Assemble Sandwich: Carefully sandwich the two slices together, ensuring the spreads face each other without squishing the bread to keep the filling intact.
- Butter One Side: Spread softened butter on the top half of the sandwich to prepare for grilling and achieve a crisp golden crust.
- Heat Skillet: Warm a nonstick skillet over medium heat until hot enough for grilling.
- Grill First Side: Place the sandwich butter-side down in the skillet and immediately spread butter on the other side to coat both surfaces evenly with butter.
- Cook Evenly: Let the sandwich cook for 3 to 5 minutes, watching closely since the Nocciolata can burn quickly. Cook until the bottom is golden brown.
- Flip and Finish Cook: Flip the sandwich carefully and grill the other side for 2 to 3 minutes until golden and crispy. Serve hot for the best taste experience.
Notes
- Use softened butter for easy spreading and even grilling.
- Keep a close eye while grilling to avoid burning the hazelnut spread.
- Serve immediately while warm and melty for the best flavor and texture.
- For variation, try different bread types like brioche or whole wheat.
