Chocolate Hazelnut Panini Recipes

CHOCOLATE FRENCH TOAST PANINI

Steps:

• Spray closed medium-size contact grill with cooking spray; heat for 5 minutes. Spread 1 tablespoon hazelnut spread over 1 side of each bread slice. Sprinkle 6 slices evenly with hazelnuts. Top each with second bread slice, making 6 sandwiches.
• In shallow bowl or pie plate, beat half-and-half, eggs and vanilla until well blended.
• Dip 3 of the sandwiches into egg mixture, turning to coat both sides. When grill is heated, place sandwiches on grill. Close grill; cook 2 to 3 minutes or until golden. Repeat with remaining sandwiches. Sprinkle with powdered sugar, if desired.

CHOCOLATE PANINI

Steps:

• Preheat the oven to 450 degrees.
• Lay slices of the bread, butter side down, on an ungreased sheet pan. Sprinkle evenly with the chopped chocolate, covering the bread to within 1/4-inch of the crust. Cover each with a second slice of bread, butter side up. Press closed with the back of a spatula. Bake until the bread is golden and the chocolate begins to melt, about 5 to 7 minutes. Using a spatula, carefully turn each sandwich over and bake 5 to 7 minutes more. Let cool slightly before serving.

PANINI WITH BANANA AND CHOCOLATE HAZELNUT SPREAD

Steps:

• Spread one side of each slice of bread with butter. Place one slice, buttered side down, on work surface. Spread with hazelnut spread, top with banana. Top with remaining bread, buttered side up.
• Heat a small skillet over medium. Add sandwich; cook, turning once, until both sides are golden brown, about 3 minutes for first side and 1 minute for second one. Halve and serve.

BAKED SAUSAGE AND HAZELNUT-CHOCOLATE PANINI

Steps:

• Preheat oven to 450 degrees F.
• In a large saute pan over medium-high heat, cook sausages until all sides are brown. Slice lengthwise.
• Slice bread lengthwise and spread bottoms with hazelnut chocolate spread. Store the remaining chocolate hazelnut spread in a cool dry place.
• Place sausages on hazelnut chocolate spread. Bake sandwich in oven until bread is lightly toasted.

NUTELLA PANINI

Steps:

• 1. Preheat a panini grill.
• 2. Spread the Nutella across each piece of bread, from edge to edge. Close up the sandwich and trim the crusts.
• 3. Grill each sandwich for 3 minutes until the bread is lightly browned. Remove the crusts and cut each into 4 triangles before serving.

CHOCOLATE-STRAWBERRY PANINI

Steps:

• Heat a panini grill to medium according to the manufacturer's instructions. Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down.
• Spray panini grill with nonstick spray and grill each panino until the pound cake is crisp and golden and the fillings are warm, about 2 minutes. Cut each panino in half and serve.

CHOCOLATE HAZELNUT PANINI

Steps:

• Preheat oven to 350°F Spread hazelnuts on a pie plate. Bake until golden brown (around 12 minutes). Transfer hot hazelnuts to a mini-food processor and pulse until mixture forms a paste. Add chocolate and pulse until melted.
• Cook half-and-half, brown sugar, and salt in small saucepan over medium heat, stirring, just until mixture comes to a boil and brown sugar dissolves, about 3 minutes. Pour into glass measure. With food processor running, add half-and-half mixture to chocolate-nut mixture through feed tube and puree. Transfer to bowl and let cool until spreadable.
• Spray one side of bread slices with nonstick spray. Put 4 slices, sprayed side down, on sheet of wax paper and spread each with 2 Tbsp chocolate nut mixture. Top with remaining slices, sprayed side up.
• Heat panini maker or waffle maker according to manufacturer's directions. Add panini, in batches if necessary, and cook until golden brown, around 2 minutes. Cut each panino into thirds.