This Nutella Panini is one of those small, joyful recipes that feels indulgent without any fuss. It’s a melty, slightly crunchy sandwich with the comfort of toasted bread and the childlike pleasure of marshmallows and graham cracker crumbs tucked into a pocket of Nutella. I make this when I want a quick treat on a rainy afternoon or a fun dessert for friends who are easily impressed by gooey chocolate.
There’s little prep and almost no cleanup. The technique is forgiving. Whether you use a panini press or a skillet, the idea is the same: warm the spread, soften the marshmallows, and get the bread golden and crisp. The graham crumbs add a toasty, slightly gritty contrast that keeps each bite from being one-note.
I’ll walk you through what to buy, how to assemble and cook the sandwich exactly as it’s written, and how to rescue or adapt it if something goes sideways. You’ll also find storage tips and a short FAQ for quick answers. Let’s get started—this comes together fast and disappears even faster.
Your Shopping Guide
Shopping for this sandwich is straightforward. Pick solid, hearty bread or a good-quality bun; you need something that won’t collapse under heat and filling. Buy a jar of Nutella if you don’t already have it — the classic flavor sets the tone. For the crunchy element, graham crackers or pre-made crumbs work. Finally, grab full-size marshmallows; they’re what give the sandwich that melt-and-pull action.
- Bread or buns — look for slices that are sturdy and not too thin.
- Nutella — the classic chocolate-hazelnut spread; a small jar goes a long way.
- Graham crackers or crumbs — will add texture; single box is enough for several sandwiches.
- Full-size marshmallows — not minis; they soften and become delightfully gooey when warmed.
Ingredients
- 2 slices bread or a bun — choose a sturdy slice or a split bun so the sandwich holds together under heat.
- Nutella — the chocolate-hazelnut spread is the primary flavor and the melting element.
- Graham Cracker Crumbs approximately 2 TBSP — adds crunch and a hint of honeyed-sweet flavor; use the amount as a guideline and adjust to taste.
- Two Full Size Marshmallows not miniature, though I’m sure they’d work — full-size marshmallows melt and give that classic toasted-s’more texture inside the sandwich.
Stepwise Method: Nutella Panini
- Preheat a panini press according to the manufacturer’s directions, or heat a skillet/griddle over medium heat.
- If using a bun, split it horizontally into two halves; otherwise use the 2 slices of bread.
- Spread Nutella evenly on the interior side of each bread slice or bun half.
- Sprinkle approximately 2 TBSP graham cracker crumbs over the Nutella on one slice/half.
- Place the two full-size marshmallows on top of the graham cracker crumbs.
- Close the sandwich with the second slice/bun half so the Nutella sides face each other.
- Cook the sandwich:
- In a panini press: place the sandwich in the press and cook until the bread is golden brown and the marshmallows are softened/melted, about 2–4 minutes or until you reach your desired browning.
- In a skillet: place the sandwich in the skillet, press gently with a spatula or a heavy flat pan, cover if possible to help the marshmallows melt, and cook 2–3 minutes per side (flip carefully) until the bread is golden brown and the marshmallows are melted.
- Remove the sandwich from the heat, let it rest about 1 minute to cool slightly, slice if desired, and serve. Be careful — the filling will be hot.
Why You’ll Keep Making It
First, it’s fast. Total hands-on time is minimal and the results feel elevated—hot, melty chocolate with a toasted exterior is hard to resist. Second, the flavor combination hits a familiar sweet spot: Nutella’s creamy chocolate with the nostalgic crunch of graham crackers and the marshmallow’s soft chew. It reads as a s’more, but portable.
It’s also endlessly social. Kids go wild for the gooey marshmallow pull, and adults appreciate the comfort-factor after a long day. You can scale it up easily if friends pop in—two or three sandwiches cook in quick succession, especially on a press. Lastly, small tweaks can make it breakfast, snack, or dessert, which means you’ll pull it out of your head-to-make rotation more than once.
If You’re Out Of…
- Nutella: Use any chocolate-hazelnut spread or plain chocolate spread. A plain chocolate spread plus a tiny smear of hazelnut butter would mimic the flavor.
- Graham cracker crumbs: Crush digestive biscuits, vanilla wafers, or even a few cereal flakes to get crunch and sweetness.
- Full-size marshmallows: Marshmallow fluff can be used, but it will be looser and can squeeze out more during cooking; monitor closely.
- Bread: A split croissant or a sturdy brioche bun works well; thin, delicate breads may soak and fall apart.
Before You Start: Equipment
- Panini press or heavy skillet/griddle — both work; a press gives even browning without flips.
- Spatula or heavy flat pan — for pressing and flipping in a skillet.
- Knife — to split a bun or trim edges if you like a perfectly square panini.
- Plate and paper towels — a short rest on a plate keeps crumbs contained and lets the filling settle before slicing.
Watch Outs & How to Fix
Here are the problems you’ll likely encounter and how to solve them quickly.
- Bread burns before marshmallows melt: Turn down the heat a touch and cover the skillet if you have a lid. A lower, slower approach lets the interior soften without charring the crust.
- Marshmallows don’t melt: Use a cover to trap heat in a skillet, or extend press time in the panini press by 30–60 seconds. If using a thick-sliced bread, flatten slightly before cooking so heat reaches the center faster.
- Soggy bread after resting: Serve sooner. The filling will moisten the bread as it cools. A quick re-toast on a hot pan or in a press for 30 seconds restores crispness.
- Filling oozes out: Wipe up excess before it hits the hot surface. If you tend to overfill, trim one marshmallow or reduce the graham crumbs slightly.
Dietary Swaps & Alternatives
There are a few easy swaps to fit diets without losing the spirit of this sandwich.
- Vegan: Use a plant-based chocolate-hazelnut spread and vegan marshmallows. Use a vegan loaf or bun.
- Gluten-free: Choose certified gluten-free bread and substitute gluten-free graham-style crumbs (or crushed gluten-free cookies).
- Lower sugar: Try a reduced-sugar chocolate spread and omit the graham crumbs, replacing them with crushed nuts for texture.
- No marshmallows: A thin layer of marshmallow fluff will provide sweetness and a gooey texture, though it behaves differently when heated.
Notes from the Test Kitchen
I tested this recipe using both a panini press and a cast-iron skillet. The panini press was faster and produced the most even browning every time. The skillet method takes more attention—pressing, flipping, and covering are key—but it gives a pleasant spot-to-spot caramelization on the crust.
Two full-size marshmallows sit nicely in the center of a standard slice or bun; if your bread is oversized, trim the marshmallows or use three for even distribution. The graham cracker crumbs are there for texture, not bulk. Use approximately 2 TBSP total — more if you like crunch, less if you want pure gooey chocolate.
When testing, I found letting the sandwich rest for about one minute before slicing is crucial. The filling stays melty but isn’t lava-hot. Slice carefully with a serrated knife for the cleanest cut and the prettiest marshmallow pull.
Store, Freeze & Reheat
Leftover assembled and cooked sandwiches are best eaten the same day. If you must store, wrap the cooled sandwich tightly and refrigerate for up to 24 hours; the texture will change and the marshmallows will firm up. Reheat in a panini press or skillet on low heat until warmed through—this brings back some crispness and reheats the marshmallow gently.
Freezing isn’t ideal for a toasted sandwich with marshmallows since they change texture a lot. If you want to prep ahead, assemble the sandwich un-toasted, wrap it tightly, and freeze. Thaw in the fridge, then cook from chilled in a press or skillet, adding a slightly longer cook time so the marshmallows melt fully.
Common Qs About Nutella Panini
- Q: Can I make this without a panini press? A: Yes. Use a skillet, press gently with a spatula or a heavy pan, and cover to trap heat so the marshmallows melt.
- Q: Will marshmallows burn? A: They can scorch if the heat is too high. Cook at medium heat and cover the skillet to encourage even melting without over-browning.
- Q: Can I add fruit? A: Yes. Thin slices of banana or strawberry work well with Nutella. Add them between the Nutella and the graham crumbs so they warm without making the bread soggy.
- Q: Is it messy? A: Slightly, in the best possible way. Keep a napkin handy. If you’re serving guests, consider slicing the sandwich diagonally for easier handling.
- Q: How long does it take? A: Active assembly is a few minutes; cooking is usually 2–4 minutes on a press or 4–6 minutes total in a skillet, depending on heat and bread thickness.
That’s a Wrap
This Nutella Panini is simple, flexible, and exactly the kind of quick treat I reach for when I want something comforting without a lot of effort. Keep the ingredients on hand and you’ll have a reliable dessert or snack that feels special. Make it your own with small swaps or additions, but keep the spirit: warm chocolate, crunchy crumbs, and gooey marshmallows. Try it tonight and see how fast it becomes a go-to.
Nutella Panini
Ingredients
Ingredients
- 2 slicesbread or a bun
- Nutella
- Graham Cracker Crumbsapproximately 2 TBSP
- Two Full Size Marshmallowsnot miniature though I’m sure they’d work
Instructions
Instructions
- Preheat a panini press according to the manufacturer's directions, or heat a skillet/griddle over medium heat.
- If using a bun, split it horizontally into two halves; otherwise use the 2 slices of bread.
- Spread Nutella evenly on the interior side of each bread slice or bun half.
- Sprinkle approximately 2 TBSP graham cracker crumbs over the Nutella on one slice/half.
- Place the two full-size marshmallows on top of the graham cracker crumbs.
- Close the sandwich with the second slice/bun half so the Nutella sides face each other.
- Cook the sandwich: - In a panini press: place the sandwich in the press and cook until the bread is golden brown and the marshmallows are softened/melted, about 2–4 minutes or until you reach your desired browning. - In a skillet: place the sandwich in the skillet, press gently with a spatula or a heavy flat pan, cover if possible to help the marshmallows melt, and cook 2–3 minutes per side (flip carefully) until the bread is golden brown and the marshmallows are melted.
- Remove the sandwich from the heat, let it rest about 1 minute to cool slightly, slice if desired, and serve. Be careful — the filling will be hot.
Equipment
- Panini Press
- Skillet
- Griddle
- Spatula
- heavy flat pan
- cover
