6 Stunningly Sweet Sandwiches Worthy of Dessert
Sandwiches may conjure up images of savory BLTs, Reubens, and ham and cheese, but they also have a sweeter side that can be enjoyed long after the lunch hour has ended. These treats, referred to as dessert sandwiches, incorporate a wide range of heavenly ingredients including ice cream, chocolate, preserves, cookies, cake, and frosting. Ready to satisfy your sweet tooth with a dessert-worthy sandwich? Keep reading to discover six recipes.
1. Jam Sandwich Cookies
Real Simple’s Jam Sandwich Cookies are perfect for any occasion and will please kids and adults alike. The recipe yields 30 servings. If you’d like to add another homemade element to this dish, we suggest filling your cookies with Food.com’s Raspberry Jam.
2 cups all-purpose flour, spooned and leveled, plus more for the work surface
½ teaspoon baking powder
½ teaspoon kosher salt
12 tablespoons (1½ sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
½ teaspoon pure vanilla extract
¾ cup confectioners’ sugar
1 cup seedless raspberry jam
Directions: Preheat oven to 375 degrees Fahrenheit. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. With an electric mixer, beat the butter and granulated sugar at medium-high speed until pale and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. Form the dough into 2 disks and wrap in plastic. Chill until firm, at least 1 hour and up to 2 days. Heat oven to 375 degrees Fahrenheit with the racks in the upper and lower thirds. Line 2 baking sheets with parchment. Working with 1 disk at a time, on a lightly floured surface, roll the dough out ¼-inch thick.
Using a lightly floured 1½-inch round cookie cutter, cut the dough into circles and place 2 inches apart on the prepared baking sheets. Bake the cookies, rotating the baking sheets halfway through, until the edges are golden, 8 to 10 minutes. Transfer to a cooling rack and dust the tops with ½ cup of the confectioners’ sugar. Spread half the cookies with ½ teaspoon jam each, then sandwich with the rest of the cookies. Just before serving, sprinkle the cookies with the remaining ¼ cup confectioners’ sugar.
2. Chocolate-Chocolate Chip Cookie and Strawberry Gelato Sandwiches
Bon Appétit’s decadent dessert consists of creamy strawberry gelato that’s sandwiched between two frozen chocolate cookies. When you’re preparing this recipe, which yields 12 servings, you’ll need to individually wrap each sandwich and store in the freezer.
- 2¼ cups all-purpose flour
- ½ cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed dark brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups semisweet chocolate chips
- Strawberry gelato, slightly softened
Directions: Preheat oven to 375 degrees Fahrenheit. Line 2 large rimmed baking sheets with parchment. Sift first 4 ingredients into bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in both sugars, then eggs, 1 at a time. Beat in extracts, then flour mixture. Fold in chocolate chips. Drop batter by heaping tablespoonfuls onto prepared sheets, spacing mounds 2 to 3 inches apart. Using moist fingertips, flatten mounds to ¾-inch thickness.
Bake cookies 5 minutes. Reverse sheets. Bake until cookies are puffed and dry-looking but soft to touch, about 5 minutes. Cool completely. Freeze on sheets 15 minutes. Spoon ⅓ cup gelato onto flat side of 1 cookie. Top with second cookie, flat side down; press together. Wrap and freeze. Repeat with remaining gelato and cookies.
3. Grilled Chocolate-Raspberry Dessert Sandwiches
Gooey on the inside and crisp on the outside, your tastebuds won’t be able to resist Coastal Living’s Grilled Chocolate-Raspberry Dessert Sandwiches. Raspberry preserves and chocolate are smothered between two pieces of bread, grilled, and then sprinkled with sea salt in this recipe, which yields four servings. If you don’t want to use your grill, you can prepare this dish on the stovetop like you would a grilled cheese.
- ¼ cup seedless raspberry preserves
- 8 (¼-inch) slices Portuguese, Italian, or round sourdough bread
- 12 (.53-ounce) packages truffle-filled dark chocolate squares or 2 (1.55-ounce) milk chocolate bars
- 8 teaspoons butter
- Coarse sea salt (optional)
Directions: Preheat grill to medium heat. Spread raspberry preserves on 1 side of bread slices. Place 2 chocolate squares or half milk chocolate bar in center of 4 slices. Top with remaining bread slices. Spread about 2 teaspoons butter on outsides of each sandwich. Grill sandwiches 2 minutes; carefully turn, and grill 2 more minutes or until bread is toasted and chocolate is soft. Sprinkle with sea salt, if desired. Let sandwiches stand 1 to 2 minutes, and cut in half.
4. Grilled French Bread Dessert Sandwiches
Paula Deen’s dessert sandwiches are a more sophisticated version of s’mores. Marshmallow creme, chocolate hazelnut spread, and bananas are packed between thick slices of french bread, grilled, and then topped with strawberries. The recipe yields two to four servings. For an extra sweet treat, fill your sandwiches with Food Network’s Homemade Chocolate-Hazelnut Spread.
- ½ pint strawberries
- 3 to 4 tablespoons sugar
- ¼ cup warm water
- 8 (1-inch) thick slices French bread
- 4 tablespoons marshmallow creme, divided
- 4 tablespoons chocolate hazelnut flavored spread, divided
- 2 bananas, sliced
- ¼ cup butter, melted
Directions: Spray the grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium heat, or heat a pan on the stovetop. 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.
5. Pound Cake Dessert Sandwiches
For an indulgent dessert that requires minimal prep time, use store-bought pound cake to prepare Susan Russo’s Pound Cake Dessert Sandwiches. The recipe, which yields four to six servings, is in the cookbook The Encyclopedia of Sandwiches and can be found via A Cook and Her Books. Feel free to substitute frozen strawberries for fresh, but make sure to reduce the amount of orange juice accordingly; the frozen berries will release more liquid.
- 2 to 2½ cups fresh ripe strawberries, thinly sliced
- ¼ cup sugar, or to taste
- 3 tablespoons orange juice
- Zest of 1 small orange
- ¼ teaspoon pure vanilla extract
- About 2 tablespoons butter, divided
- 1 pound cake, sliced thin
- 1 (8-ounce) container whole-milk ricotta or mascarpone
Directions: A few hours before making this recipe, prepare the strawberries. In a glass bowl, combine all ingredients for macerated strawberries. Toss well. Let rest at room temperature at least two hours. Butter both sides of cake slices. Place on a hot buttered griddle and cook 2 minutes per side, or until golden. Remove from heat. For each sandwich, spread 2 tablespoons ricotta on one slice of grilled cake, top with a spoonful of berries, and close sandwich. Serve warm.
6. Peach Mascarpone Sandwiches
Honey, mascarpone cheese, peaches, and toasted almonds create a sweet and light filling for toasted challah or brioche. Garnish Vanilla Lemon’s dessert with additional peaches, mascarpone, honey, or almonds, and serve with a scoop of AllRecipes.com’s Georgia Peach Homemade Ice Cream.
- 1 loaf challah or brioche sliced into 16 pieces
- 4 to 5 ripe peaches, sliced
- 8 ounces mascarpone cheese
- 4 teaspoons honey plus more for drizzling
- 4 tablespoons slivered almonds, toasted
- Unsalted butter
Directions: Mix together the mascarpone and the honey. Taking two pieces of bread, layer peaches on top of one slice. Scoop a tablespoon of the mascarpone on top of the peaches. Sprinkle with toasted almonds. Press the second piece of bread on top and push down. Into a buttered pan or griddle heated on medium-low place the assembled bread and grill on both sides until crispy and golden. Garnish with additional peaches, mascarpone, honey, or almonds.