By Ali Slagle
- Total Time
- 10 minutes, plus grill heating
- Rating
- 4(209)
- Notes
- Read community notes
This always-makes-you-happy dessert combines two classics: s’mores and pan con chocolate, a Spanish snack of toast with melted chocolate on top. Oozy chocolate and wobbly marshmallows are sandwiched between two slices of crisp, slightly smoky pieces of bread. While you could use any white or whole wheat sandwich bread, cinnamon bread is the ideal way to go. Not only will the toasty cinnamon flavor remind you of graham crackers, but also the sugar will help the bread caramelize on the grill (and a surprising slick of mayonnaise, instead of butter, helps brown the bread without burning). To keep the sandwich from being cloyingly sweet, add a sprinkle of salt on top. (P.S. Make it a Fluffernutter by using peanut butter instead of chocolate.)
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Ingredients
Yield:4 sandwiches
- 8slices cinnamon swirl bread (with or without raisins)
- Mayonnaise
- 4ounces bittersweet or semisweet chocolate bars, broken into roughly 1-ounce pieces
- 8marshmallows, torn in half
- Flaky or kosher salt
Ingredient Substitution Guide
Preparation
Step
1
Prepare a charcoal or gas grill for medium-low heat. (Medium-low is between 250 and 325 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 8 to 10 seconds).
Step
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Thinly spread one side of each piece of bread with mayonnaise. When you're ready to grill, take the bread, chocolate, marshmallows, salt and a spatula to the grill. Clean the grates with a grill brush. (No need to grease the grates.) Place the bread slices on the grill mayo-side-down. In the center of half the slices, add 1 ounce chocolate to each. To the other half, add the marshmallows. Cover and cook until the bread is toasted, the chocolate is starting to melt, and the marshmallows are swelling, 4 to 6 minutes. Check on the bread often, moving slices around the grill as needed to prevent burning. If the chocolate is melted before the bread is crisp, increase the heat to medium.
Step
3
Use the spatula or your hands to flip the marshmallow slices onto the chocolate slices. Transfer to plates, press down slightly to meld (chocolate and marshmallow will ooze out), and sprinkle with salt. Eat it as fast as you can.
Ratings
4
out of 5
209
user ratings
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Cooking Notes
Dullard
Omg omg omg I'm going to use a Butterfinger.
Raven
Hard pass.
EllKay
These look positively brilliant. I probably won't make them because of sugar overload. But I wish I had some teenagers around I could make them for. Somebody please do that and let us know your results.
SSSumi
Putting a lid on top makes the chocolate melt faster and doesn’t affect crispness of bread.
Sheri
From the headnote: "a surprising slick of mayonnaise, instead of butter, helps brown the bread without burning."
Family method since at least the 1930s
At long last, vindication! My family has always made s'mores in a round sandwich-press (unlike a square press, no crusts) over a fire -- but with buttered bread not mayonnaise. Everything melts beautifully and they are far superior in every way to the graham cracker variety. The beauty of using a sandwich press is the edges are sealed and melted marshmallow/chocolate doesn't pour out and burn your hands.
Ktc
Use butter instead of mayo. I tried mayo on grilled cheese and it is an odd flavor...
Martha
This was delicious! I'm trying to cut back on sugar, so instead of chocolate I used a combination of sharp cheddar and jack and tomato slices instead of marshmallows. Oh, and rye bread. A winner I'll make again!
Family method since at least the 1930s
At long last, vindication! My family has always made s'mores in a round sandwich-press (unlike a square press, no crusts) over a fire -- but with buttered bread not mayonnaise. Everything melts beautifully and they are far superior in every way to the graham cracker variety. The beauty of using a sandwich press is the edges are sealed and melted marshmallow/chocolate doesn't pour out and burn your hands.
Amy
Lost me a mayonnaise. Alternatives?
Family method since at least the 1930s
Butter. Avoid tearing the bread by using room temperature butter.
ffranny
I'm thinking of doing this with rye bread, panini-style in my waffle iron. In fact, why not waffle it, for even more crispiness?
SCA
No grill, so I did face up in the toaster oven at 350° for 6 minutes. Didn’t do mayo. I found the Sunmaid cinnamon raisin bread to be too small for 1oz chocolate. It seemed overwhelming. I think brioche would be worth a try next time.
JimSmithOnline
The grill is still in the shed, so we improvised an indoor version. Same instructions, but laid slices on indoor grill over gas burner. Once chocolate started to melt and bread was browned on outside, slid the warmed marshmallow slices onto a sheet pan and broiled for two mins. Married the two sides and followed our favorite instruction: eat it as fast as you can!
Daniel
Why the mayonnaise?
Sheri
From the headnote: "a surprising slick of mayonnaise, instead of butter, helps brown the bread without burning."
Allie
Why the mayonnaise?
Raven
Hard pass.
SSSumi
Putting a lid on top makes the chocolate melt faster and doesn’t affect crispness of bread.
Isabella
Tried with Nutella since I have that in my cupboard and no chocolate bars—no melting necessary! Perfection.
EllKay
These look positively brilliant. I probably won't make them because of sugar overload. But I wish I had some teenagers around I could make them for. Somebody please do that and let us know your results.
CAnne
Wow. I'm speechless.
Dullard
Omg omg omg I'm going to use a Butterfinger.
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