Chocolate-Hazelnut and Banana Panini

Elvis had his peanut butter and banana sandwich, but this Memphian prefers this chocolaty version!

Vegetable oil, for the grates

8 tablespoons unsalted butter (1 stick), at room temperature

8 slices white or wheat bread

2/3 cup chocolate-hazelnut spread

2 ripe bananas, sliced

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Evenly butter one side of each slice of bread. Place 4 slices, buttered side down, on a work surface. On each slice, evenly spread the chocolate-hazelnut spread. Add the banana slices. Top each sandwich half with one of the remaining buttered slices of bread, buttered side up.

Place the sandwiches on the grill. Close the lid and cook, turning once, until golden brown, 2 to 3 minutes per side. Remove from the grill. Serve immediately.

Serves 4.

Variation: Take Elvis’s lead and substitute peanut butter for the chocolate-hazelnut spread.