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Pane con la Nutella

Crispy toasted Italian bread spread with a rich layer of creamy hazelnut chocolate spread and finished with a pinch of flaky sea salt.

9 minEasyServes 2280 cal/serving

ItalianBreakfastStovetopVegetarianHalal-friendlyKosher-styleEgg-FreePork-FreeAlcohol-FreeShellfish-FreeSesame-FreeLow-SodiumNightshade-FreeCorn-Free

Ingredients

  • 4 slices crusty Italian bread, sliced
  • 1 tbsp unsalted butter, softened
  • 1/4 cup Nutella hazelnut spread
  • 2 pinches flaky sea salt

Instructions

  1. 1

    Spread 1 tbsp softened unsalted butter evenly onto one side of each slice of 4 slices sliced crusty Italian bread.

  2. 2

    Heat a skillet over medium heat and toast crusty Italian bread buttered-side down for 3 minutes until golden brown.

  3. 3

    Remove crusty Italian bread from the heat and spread 1/4 cup Nutella hazelnut spread on the warm unbuttered side.

  4. 4

    Sprinkle 2 pinches flaky sea salt over the top and serve immediately.

Questions

Can I make Pane con la Nutella dairy-free?

Yes. The dairy in this entry is 1 tbsp unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pane con la Nutella gluten-free?

Yes. The gluten in this entry is 4 slices crusty Italian bread, sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Pane con la Nutella keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pane con la Nutella?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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