From Dough Pizzeria Napoletana
8 slices pannetone, challah, brioche, or other light, sweetish bread
1 jar of Nutella (hazelnut chocolate sauce)
About 1/4 cup unsalted butter, melted
1 jar caramel sauce (unless you have a favorite recipe)
Ideally, this should be made in a panini press. If you don’t have one, heat a heavy nonstick skillet over medium heat. Spread four slices of bread with desired amount of Nutella (about as much as you would use for a peanut butter sandwich). Put top slice on each sandwich and lightly spread exterior (both sides) with butter. Cook in the panini press until Nutella is warm and bread is pressed and lightly toasted. If using a pan, put the sandwiches in it and heat, turning so each side is lightly toasted. While cooking, you’ll need to weight the sandwich with something to press it a bit, such as a small pan with some rice in it. Or you can improvise with something wrapped in foil.
Garnish with a drizzle of caramel sauce and a dollop of whipped cream. Serves 4.
This recipe has not been tested by Texas Monthly.