Grilled French Bread Dessert Sandwiches
By Paula DeenJUMP TO RECIPE
- 1/2 pint strawberries
- 3 to 4 tablespoons sugar
- 1/4 cup warm water
- 8 1-inch slices (thick) french bread
- 4 tablespoons divided marshmallow creme
- 4 tablespoons divided chocolate-hazelnut spread
- 2 sliced bananas
- 1/4 cup melted butter
Spray the grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium heat.
In a small bowl, add the strawberries, sugar, and warm water. Set aside. The sugar will dissolve and create a syrup.
Spread 1 side of half of the bread slices with about 1 tablespoon marshmallow creme. Spread 1 side of the remaining bread slices with about 1 tablespoon chocolate hazelnut spread. Place sliced bananas on top. Top each marshmallow creme bread slice with a chocolate hazelnut bread slice to make a sandwich. Brush the outsides of the sandwiches evenly with the melted butter.
Grill the sandwiches until the bread is toasted and the marshmallow creme has melted, about 2 minutes per side. Drizzle with the strawberries and their syrup on top and serve immediately.