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Grilled Chocolate-Hazelnut-Pound Cake Sandwiches

Becky Luigart-Stayner
Prep time 3 mins
Cook time 1 min
Yield

Ingredients

  • 16 (1/2-inch) slices frozen pound cake
  • 1/2 cup chocolate-hazelnut spread
  • 2 tablespoons butter, softened

How to Make It

  1. Spread 8 pound cake slices evenly with chocolate-hazelnut spread. Top with remaining pound cake slices. Spread both sides with butter.

  2. Grill over medium-high heat (350° to 400°) for 30 seconds on each side or until toasted.