Ingredients
Scale
- 16 oz. strawberries, hulled
- 2 Tbsp. olive oil
- 4 Tbsp. maple syrup
- 1/2 tsp. kosher salt
- 1 Ciabatta loaf
- 1/2 cup Chocolate Hazelnut spread
- Powdered sugar
Instructions
- Preheat oven to 350 F.
- Chop strawberries into large pieces and place in a medium sized bowl.
- In a smaller bowl, whisk together the olive oil, maple syrup and salt. Pour over the strawberries and toss to coat the berries.
- Arrange the strawberries in a single layer on a rimmed baking sheet prepared with parchment paper.
- Roast for about 40 minutes, or long enough for the berry juices to thicken (but not burn).
- Remove from oven and place berries in a small bowl. Set aside.
- Slice ciabatta into 1-inch slices and smear chocolate hazelnut spread on each piece.
- Scoop about 1/4 cup of roasted strawberries per sandwich.
- Prepare the panini maker with a spray of cooking oil and preheat to 375 F.
- Place the sandwich on the panini maker and press for 3 – 5 minutes. (No panini maker? No problem! Simply preheat a skillet with butter or olive oil, add your sandwich then press it down with a heavy pan until golden and crisp, about 3 – 4 minutes.)
- Remove when the panini is golden and crunchy.
- Sprinkle with powdered sugar and serve.