Chocolate-Hazelnut and Goat Cheese Melt

By Kate Lawson / The Detroit News

     From “Great Grilled Cheese” by Laura Werlin (Stewart, Tabori & Chang, $16.95).

     

     8 tablespoons (about 1/2 cup) Nutella (or other hazelnut- chocolate spread)

     4 ounces fresh goat cheese, at room temperature

     8 slices country white bread (1/4 inch thick)

     2 tablespoons butter, at room temperature

     

     In small bowl, stir the Nutella and cheese together.

     To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Spread the cheese mixture evenly over the 4 slices so that it is about 1/4-inch thick (if it’s any thicker, the sandwich will be too gooey). Place the remaining 4 bread slices on top, buttered side up. Cut off the crusts (this helps pinch the bread together to create a tight seal.)

     Heat a large, nonstick skillet over medium heat for 2 minutes. Put the sandwiches in the skillet (in batches, if necessary), cover, and cook for 2 minutes or until the undersides are golden brown and the cheese has begun to soften. Uncover, and turn the sandwiches with a spatula. Cook for 1 minute or until the undersides are golden brown. Turn the sandwiches again, and cook for 30 seconds, or until the cheese is soft and creamy. Serve immediately.

     Makes 4 servings.

     Per serving: 478 calories; 27 g fat (12 g saturated fat; 51 percent calories from fat); 46 g carbohydrates; 39 mg cholesterol; 467 mg sodium; 12 g protein; 3 g fiber.

     You can reach Kate Lawson at (313) 222-6026 or klawson@detnews.com.