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grilling, pan-frying
Chocolate - Hazelnut and Goat Cheese Melt Recipe-3340

Photo by: Joseph De Leo
Comments: 3


You'll love how quickly this elegant and rich dessert sandwich can be made. My faithful recipe tester Annette says it's kind of like a chocolate-hazelnut cheesecake, only much simpler to make. Usually, it's important to press grilled cheese sandwiches with a spatula to flatten them, but with this one, it's important not to press it, or the filling can squirt out.

Yield: Makes 4 sandwiches


  • 8 tablespoons Nutella or other hazelnut-chocolate spread
  • 4 ounces fresh goat cheese, at room temperature
  • 8 slices country white bread (¼ inch thick)
  • 2 tablespoons butter, at room temperature


In a small bowl, stir the Nutella and cheese together.

To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Spread the cheese mixture evenly over the 4 slices so that it is about ¼ inch thick (if it's any thicker, the sandwich will be too gooey). Place the remaining 4 bread slices on top, buttered side up. Cut off the crusts (this helps pinch the bread together to create a tight seal).

Stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes or until the undersides are golden brown and the cheese has begun to soften. Uncover, and turn the sandwiches with a spatula. Cook for 1 minute or until the undersides are golden brown. Turn the sandwiches again, and cook for 30 seconds, or until the cheese is soft and creamy. Serve immediately.

Sandwich maker method: Because of the creaminess of the filling, a sandwich maker does not work for this sandwich.

Gas grill method: Brush a grill rack with oil and preheat the grill to medium. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.

© 2004 Laura Werlin

Nutritional Information

Nutrients per serving (% daily value)

433kcal (22%)
142mg (14%)
0mg (0%)
131mcg RAE (4%)
28mg (9%)
393mg (16%)
19g (93%)
24g (37%)
4mg (20%)

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  • kararota

    04.05.13 Flag comment

    @Loobylooo and @8maddy81 -- thanks for the questions! Feta is at least 70% sheep's milk, actually, and is usually much saltier and less creamy than goat cheese. If you can get fresh, locally made goat cheese where you are, that's always fantastic -- or a good French chèvre will also do the trick.

    All the best,
    Kara Rota
    Cookstr Editor

  • Lucinda Jeffs

    04.04.13 Flag comment

    What kind of goats cheese would you recommend?

  • 8maddy81

    04.23.11 Flag comment

    Is feta goat chease?


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