Grilled S’mores Sandwiches

By Ali Slagle

Updated Aug. 12, 2021

Grilled S’mores Sandwiches
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes, plus grill heating
Rating
4(226)
Comments
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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

  1. 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).

  2. Step 2

    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.

  3. 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.

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Ratings

4 out of 5
226 user ratings
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Comments

Dullard

Omg omg omg I'm going to use a Butterfinger.

Raven

Hard pass.

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.

Scott W

Decent and easy to make but not as good as a regular s’more.

El Hefa

toasted fluffernutter! And chocolate Yum.

Mandy

Just made for four kids as an after school treat. Sticky thumbs up across the table! I used melt vegan butter spread and Hershey’s chocolate bars broken up a bit.

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