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.
- 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.