What’s Cookin? Thriller Griller Thursday August 9: Grilled French Bread Dessert Sandwiches

First, let’s be clear. Grilling is not the same as BBQ. I live in BBQ Country (North Carolina), and I have been corrected many times when speaking with locals.

With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.

Oh, and enjoy!


  • Nonstick, nonflammable cooking spray
  • 1/2 pint strawberries
  • 3 to 4 tablespoons sugar
  • 1/4 cup warm water
  • 8 (1-inch thick) French bread slices
  • 4 tablespoons marshmallow creme, divided
  • 4 tablespoons chocolate hazelnut flavored spread, divided
  • 2 bananas, sliced
  • 1/4 cup (1/2 stick) butter, melted


Spray the grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium heat. 

In a small bowl, add the strawberries, sugar, and warm water. Set aside. The sugar will dissolve and create a syrup. 

Spread 1 side of half of the bread slices with about 1 tablespoon marshmallow creme. Spread 1 side of the remaining bread slices with about 1 tablespoon chocolate hazelnut spread. Place sliced bananas on top. Top each marshmallow creme bread slice with a chocolate hazelnut bread slice to make a sandwich. Brush the outsides of the sandwiches evenly with the melted butter. 

Grill the sandwiches until the bread is toasted and the marshmallow creme has melted, about 2 minutes per side. Drizzle with the strawberries and their syrup on top and serve immediately.

Source: FoodNetwork

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