Tropical Mini Dessert Panini

Bread spread with chocolate hazelnut making a tropical dessert panini

A delectable dessert that’s chocolatey and sweet. Recipe submitted by Jenny Yoder.


1 loaf (10.75 ounces) frozen pound cake, thawed (can also use any sweet doughy bread, such as challah – or sweet gluten-free bread)
6 tablespoons apricot preserves
4 packets True Orange
6 tablespoons chocolate hazelnut spread
Pineapple tidbits (frozen or canned), or thinly sliced fresh pineapple

  1. Preheat indoor grill or panini press, and coat with butter-flavored non-stick cooking spray. Slice thawed pound cake or bread into thin slices (1/2″ to 1″ tops), making sure you cut an even number.
  2. In a small bowl, combine apricot preserves and True Orange. 
  3. Lay bread slices flat and spread 1 tablespoon of the apricot mixture onto half of the slices.
  4. Top preserves with pineapple tidbits or slices until covered.
  5. Spread 1 tablespoon chocolate hazelnut spread on the remaining 6 slices.
  6. Press the chocolate side down onto pineapple to form mini panini sandwiches.
  7. Place each panini on the grill or press and cook until the filling is warm and cake becomes golden brown, about 1 minute.
  8. Remove from heat and serve immediately, cutting in half if desired.