Grilled Nutella and Pecan Poundcake Sandwiches

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By Stefania Sainato
Staff Writer

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Grilled Nutella and Pecan Poundcake Sandwiches

Nutella is a creamy hazelnut spread with a chocolate-y taste that is sold in over 75 countries and outsells all brands of peanut butter combined worldwide! Slather it on grilled poundcake slices and you'll see why its so popular.

Recipe and photo courtesy of The Los Angeles Times.

Ingredients

1/3 Cup finely chopped pecans
3/4 Cup Nutella, divided
16 (1/3-inch-thick) slices of pound cake
1/2 Pint premium ice cream or gelato (try vanilla or butter pecan)
1/4 Cup coarsely grated chocolate, divided

Steps

In a small skillet over medium-low heat, toast the chopped pecans, stirring or shaking the pan frequently, 1 or 2 minutes, until aromatic. Set aside.
Spread 1 1/2 tablespoons Nutella on each of eight slices of the cake, then top each slice with a heaped teaspoon of nuts. Top each prepared slice with a remaining slice of cake to form a sandwich.
Using a flat, thin, long-handled metal spatula, gently place each of the sandwiches on a clean, well-oiled grill over medium heat. Cook for 1 to 2 minutes on each side until lightly golden, rotating each sandwich 90 degrees halfway through, to get good grill marks. Flip each sandwich; repeat on the other side.
To serve, place a grilled sandwich on each of eight plates with a small scoop ( 1/8 cup) of ice cream. Garnish evenly with any remaining nuts, and sprinkle 1 1/2 teaspoons of chocolate over each serving. Serve immediately.