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- ¼ cup chocolate-hazelnut spread
- 12 slices pound cake, cut ½” thick
- 6 fresh strawberries, hulled and very thinly sliced
- Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down. Grill each sandwich until the pound cake is crisp and golden and the fillings are warm, about 2 minutes.