Nutella Panino

Nutella Panino
Staff Writer

Quartino Restaurant

No one knows Nutella like the Italians, which is why this panino recipe perfectly harmonizes the the national ingredient into a favorite staple. 

2
Servings
69
Calories Per Serving
Deliver Ingredients

Ingredients

  • slices ciabatta bread
  • 1/2  Cup  Nutella
  • 2  Tablespoons  confectioners' sugar

Directions

Pre-heat an electric panino machine to 300 degrees or heat a cast-iron grill pan to medium.

Place the slices of ciabatta onto a clean surface. Evenly distribute and spread the Nutella onto 2 slices of the ciabatta. Place the remaining 2 slices on top.

Place one of the Nutella filled panini at a five o'clock position onto the pre-heated electric panino machine or the pre-heated cast-iron grill. Cook until grill marks have formed, about 2-3 minutes, and then rotate to the seven o'clock position and continue to grill. Once the grill marks are clearly evident on both sides, another 2-3 minutes, transfer the grilled panini to a clean cutting surface. Utilizing a clean serrated knife, carefully cut each of the panini into 6 equal pieces. Arrange the 6 slices onto a plate and dust with confectioner's sugar and serve at once.

Nutritional Facts

Total Fat
4g
6%
Saturated Fat
1g
4%
Carbohydrate, by difference
10g
8%
Fiber, total dietary
2g
8%
Folate, total
7µg
2%
Magnesium, Mg
1mg
0%
Phosphorus, P
6mg
1%
Sodium, Na
12mg
1%

Nutella Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Nutella Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutella Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.