Grilled S’mores Sandwiches

Updated Aug. 12, 2021

Total Time

10 minutes (preparation) + 5–10 minutes (grill heating)

Ingredients

• 8 slices cinnamon swirl bread (with or without raisins; substitute gluten-free bread if preferred)

• 3–4 tbsp mayonnaise (for even spread on bread)

• 4 ounces bittersweet or semisweet chocolate bars (broken into 1-ounce pieces)

• 8 large marshmallows (torn into halves; vegan marshmallows may substitute)

• Flaky sea salt or kosher salt (for finishing)

Preparation

Step 1: Preheat the Grill

1. Charcoal Grill: Light 15–20 briquettes to medium heat. When coals are ash-gray with a few red embers (5–8 minutes), spread them in a single layer for uniform heat distribution.

2. Gas Grill: Preheat burners to medium-low (250–325°F). Verify with a heat gauge or hand test: Hold your hand 4–5 inches above grates; it should feel warm but comfortable for 8–10 seconds.

3. Clean grates with a wire brush to ensure no residue.

Step 2: Prepare and Assemble the Bread

1. Spread Mayonnaise: Lightly, evenly spread mayonnaise on one side of all 8 bread slices.

2. Portion Fillings: Divide chocolate into 8 equal 1-ounce pieces. Tear marshmallows into 2–3 small chunks each for even melting.

3. Grill the Base: Place 4 bread slices (mayo-side down) on the grill. On 4 slices, distribute 1 ounce chocolate per slice; on the remaining 4, place 2–3 marshmallow chunks per slice.

4. Cook: Cover the grill (if using a lid) and cook 4–6 minutes. Rotate slices with tongs if unevenly toasted. If chocolate melts too quickly, briefly increase heat to medium (350–375°F).

Step 3: Construct the Sandwich

1. Flip and Seal: Use heat-resistant tongs to flip marshmallow-topped bread onto chocolate-topped slices, aligning edges to form a closed sandwich.

2. Press and Finish: Transfer to a plate, gently press with a spatula to merge fillings. Sprinkle flaky salt over the top.

Step 4: Serve Immediately

Consume promptly to enjoy the warm, gooey texture. The salt balances chocolate sweetness, while the toasted bread adds crisp contrast.

User Comments

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

• Hard pass.

• 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.

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

• toasted fluffernutter! And chocolate Yum.

• 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.

Note: For alternative methods, substitute bread with graham crackers, use vegan mayonnaise, or add toasted marshmallow fluff for a fluffernutter twist.