Recipe of the Month: Strawberry and Banana Ciabatta with Nutella

Nutella lets you reimagine the dessert menu possibilities with this sandwich-style item with fresh fruits and served on toasted ciabatta bread.




18 slices (1/2” thick) premium ciabatta bread (4” x 4”), 2 oz. each
9 oz. Nutella
9 c. fresh bananas, sliced
9 c. fresh strawberries, sliced
¼ c. powdered sugar to dust



Heat panini grill to medium-high. Press bread on grill for marks. Spread ½ oz. of Nutella over one slice of toast. Assemble fruit on the slice and place a second slice of toasted bread, also spread with ½ oz. of Nutella, on top. Sprinkle with ½ tsp. of powdered sugar (optional). Yields 9 servings.


Inspired, Creative and Original

The Ferrero Group began in the picturesque town of Alba, Italy, more than 70 years ago and has since grown into a global company in the confectionary market. Did you know that the amount of Nutella produced in one year weighs the same as the Empire State Building?

The 21st century experienced the largest growth of ciabatta bread on sandwiches across the United States. Ciabatta is now available throughout many pizza, fast-casual, casual and fine-dining establishments.

Be inspired, be creative and be original. Try the Strawberry & Banana Ciabatta with Nutella today!


Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Chef's Corner | An Interview with Mario Rizzotti

Brian Hernandez goes one-on-one with famed chef Mario Rizzotti

Doubling down on delivery at Pagliacci Pizza

With 270 drivers on staff, this Seattle chain shares the keys to exceeding delivery expectations.

What’s Your Story? Il Primo Pizza & Wings, Richmond, TX

Co-owner Si Mendoza details the advantages—and the challenges—of adding a food truck to an existing brick-and-mortar business.

What you need to know about the new tax law

Some new deductions will be available, while others have been taken away.

Recipe of the Month: BBQ Pork Pizza

This recipe from T. Marzetti is sweet, bold, cheesy and guaranteed to satisfy.

Swag with swagger: Feel the brand-building power of logoed merchandising

Experts share their top tips for creating cool pizza swag that customers really want—and getting it into their hands.

The Lost Boys: Building a small-town pizza empire in the Deep South

This pair of best buddies from the Mississippi Delta made their pizza dreams come true—and no one’s more surprised than they are.

5 things pizzeria owners need to learn for Facebook success

Daily posts, boosted ads and video are essential to building an audience on the world’s largest social media platform.

Delivery: Do or Don’t? Behind the wheel at Pizza Shuttle

Delivery accounts for up to 70% of this Milwaukee pizza company’s business, but it isn’t getting any easier.

Tips from the Dough Doctor: Solving the mystery of blown dough

Mastering temperature control and proper dough management are crucial to preventing this all-too-common problem.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags