← Back to Search Results
broiling Italian, Rome
Nutella Sandwiches

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

On visits to Rome, my family usually stayed with my father’s sister Elena, a nun. Breakfast at the convent was almost always day-old bread and Nutella, and the memory remains one of my fondest of Italy. Those breakfasts were truly a religious experience.

Yield: 4 Portions

Ingredients

  • 1 baguette or other long loaf, about 1½ feet long
  • 2 bananas, peeled and sliced into thin rounds
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons sugar
  • ½ cup Nutella (or other chocolate-hazelnut spread)
  • ¼ cup shelled hazelnuts, toasted and coarsely chopped
  • Several pinches fleur de sel

Directions

1. Preheat broiler to 350°F.

2. Slice bread into 4 mini baguettes and each mini baguette in half lengthwise, yielding 4 top and 4 bottom pieces. Place all 8 pieces flat side up on a baking sheet. Layer banana rounds on 4 of the pieces of bread, overlapping if necessary. Brush the bananas with half the butter and sprinkle with half the sugar. Brush the remaining butter and sprinkle the remaining sugar on the 4 pieces of bread with no banana. Broil for 10 minutes or until the bread is toasted and the bananas appear lightly caramelized. Remove baking sheet from broiler and let stand until bread is no longer hot.

3. Spread Nutella on the 4 pieces of bread with no banana and sprinkle each with 2 tablespoons of hazelnuts and a pinch of fleur de sel. Make 4 sandwiches by topping banana-covered bread pieces with Nutella-covered pieces. Eat while still warm.


© 2003 Spirit Media, LLC
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using a 16 oz baguette.

774kcal (39%)
899mg (37%)
113g
8g
29g (45%)
0g
16g (78%)
10g
2g
15mg (5%)
40g
19g
99mg
624mg
51mcg RAE (2%)
6mg (11%)
114mg (11%)
7mg (37%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
good-to-the-grain Good to the Grain
by Kim Boyce
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
desserts-4-today Desserts 4 Today
by Abby Dodge
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?