Equipment
Frying pan
or Flat griddle
Spatula
Butter knife
Ingredients
1 serving
Sandwich Components
- 70 g white or brioche bread, sliced
- 30 g creamy peanut butter
- 30 g chocolate hazelnut spread
- 15 g unsalted butter, softened to room temperature
- flaky sea salt
Nutrition (per serving)
656
Calories
15g
Protein
62g
Carbs
40g
Fat
5g
Fiber
16g
Sugar
901mg
Sodium
Method
01
Spread the peanut butter evenly onto one slice of bread, and the chocolate hazelnut spread onto the second slice. Press the slices together to form a sandwich.
02
Spread the softened butter in a thin, even layer over the outer-facing sides of both bread slices.
03
Place the frying pan over medium-low heat. Add the sandwich and cook until the bottom is deeply golden brown and crisp, about 2 to 3 minutes.
3mLook for: Deeply golden brown crustFeel: Crisp and firm to the touch when tapped with a spatula
04
Carefully flip the sandwich using a spatula. Cook the second side until it is equally golden brown and the interior fillings are warm and gooey, another 2 minutes.
2mLook for: Golden brown on the second side with filling slightly oozing from the edges
05
Remove the sandwich from the pan and transfer to a cutting board. Slice in half diagonally, sprinkle the exposed gooey edge with a tiny pinch of flaky sea salt, and serve immediately.
Chef's Notes
- A pinch of flaky sea salt applied right after slicing cuts through the intense sweetness of the chocolate hazelnut spread, elevating the flavor profile dramatically.
- For an incredibly even and crispy crust, try the diner trick of using a thin layer of mayonnaise instead of butter on the outside of the bread. Mayonnaise has a higher smoke point and browns beautifully.
- Resist the urge to press down hard on the sandwich with your spatula while cooking. Pressing compresses the bread's crumb structure, leading to a dense, tough sandwich rather than a light, crispy one.
