Food Recipes Desserts Chocolate Desserts Toasted Chocolate-Hazelnut Sandwiches Be the first to rate & review! These golden brown and buttery melted chocolate sandwiches filled with crunchy hazelnuts and fruity jams are too good not to make. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Updated on January 27, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Active Time: 20 mins Total Time: 25 mins Servings: 2 servings The perfect brunch or late-night treat, these sweet sandwiches are piled high with a blend of sweet-tart preserves, toasty hazelnuts, and melted chocolate. The bread is crisped, lightly salty, and golden brown from the butter, while the inside of the sandwich is both gooey and delightfully crunchy. The floral bitterness of the orange marmalade and the rich sweetness of the fig jam balance the dark chocolate while highlighting its fruity notes. It's best to toast blanched hazelnuts while making this recipe — you'll get the freshest flavor — but pre-roasted blanched hazelnuts may be used in their place; simply skip the toasting step. Ingredients 1 cup blanched hazelnuts 2 ounces 70% to 75% cacao dark chocolate baking bars, coarsely chopped (about 1/2 cup) 1/3 cup orange marmalade (such as March Pantry) 1/4 cup fig jam (such as Dalmatia) 1/4 cup salted butter, softened 4 (1/2-inch-thick) slices challah Flaky sea salt (such as Maldon), to taste Directions Heat a large skillet over medium. Add hazelnuts; cook, stirring often, until light golden and fragrant, 5 to 10 minutes. Remove from heat; let cool 5 minutes. Crush or coarsely chop. Stir together hazelnuts, chocolate, marmalade, and fig jam in a medium bowl. Set aside. Spread butter evenly on 1 side of each challah slice. Place 2 slices, buttered side down, on a clean work surface; spread hazelnut mixture evenly on the 2 slices. Top with remaining 2 slices, buttered side facing up. Heat a large skillet over low. Add sandwiches; cover and cook until golden on bottoms, about 3 minutes. Press with a spatula to flatten slightly, and flip sandwiches. Cover and cook until browned on other sides, about 3 minutes, reducing heat as needed if bread is browned before chocolate melts completely. Transfer sandwiches to a cutting board, and cut in half. Sprinkle with salt to taste, and serve. Note Blanched hazelnuts are available at specialty grocery stores or online at nuts.com. Find March Pantry orange marmalade at marchsf.com. Rate It Print