Fluffatella Marshmallow And Nutella Sandwich Recipes

Steps:

• Butter 1 side of each slice of bread.
• Coat 1 side of 1 slice of bread with peanut butter.
• Coat 1 side of other slice of bread with Nutella.
• Spread marshmallow fluff between two slices of bread.
• Grill in oiled skillet until toasted and inside of sandwich is gooey and delicious.

Steps:

• Spread nutella on both slices of white bread.
• Cut marshmallows in half and place on one side of the bread.
• Close sandwich.
• Whisk together 2 eggs and the double cream.
• Dip nutella marshmallow sandwich in mixture.
• Fry in butter until both sides are golden brown.
• Enjoy!

Steps:

• Heat a grill pan over medium-high heat. Grill the bread until toasted, about 2 minutes per side. Spread the chocolate-hazelnut spread over 1 piece of toast. Top with the second piece of toast and serve.

Steps:

• 1. Butter the outside of two slices of bread (like you do to make a grilled cheese sandwich). Spread the inside of one slice of bread with the marshmallow cream, and the inside of the other slice of bread with the Nutella. Place banana slices on the Nutella slice, and put the Marshmallow slice on top.
• 2. Over Medium - High heat, fry the sandwich until golden brown on both sides. Cut on an angle. Serve right away.

Steps:

• Insert your knife 1 inch from the top edge of the loaf at a 45 degree angle and cut around the loaf until the lid comes off. Set lid aside. Pull excess bread out of the center of the loaf to create a hollow effect. Level off the inside of the lid and begin assembly. Brush the lid with some of the oil mixture from the olive salad. Spread the olive salad on the bottom half of the bread and begin to layer the sandwich, starting with the fontina cheese, mortadella, arugula, capicolla, red peppers, and finishing with the salami. Wrap the sandwich tightly with plastic wrap and put on a plate. Place a cast iron skillet on top of the sandwich to weigh it down and put it in the refrigerator overnight. Bring to room temperature before serving. Cut into wedges.
• Combine all ingredients. Serve at room temperature.

Steps:

• Remove insides of bread boule and reserve for another use. Spread olive salad over cut side of bottom half of bread.
• On the bottom half of the bread, layer mortadella, soppressata, salami, coppa, cheese, Peppadews, and arugula. Sandwich top half of bread over meats and cheese. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet or two large cans of tomatoes and place in the refrigerator overnight.
• Remove sandwich from refrigerator, cut into wedges, and serve.