• 2 slices Turano Rustic Italian Bread
• 2 tbsp dark roasted crunchy peanut butter
• 1 tbsp honey
• 3–4 fresh strawberries, thinly sliced
• ¼ cup ricotta cheese
• 2 tbsp chocolate-hazelnut spread
• 2 crisp butter biscuits, crushed
• 1 tbsp butter, softened
• Powdered sugar, for dusting

① In a small bowl, mix the ricotta and chocolate-hazelnut spread until creamy and well combined.
② Spread the dark roasted crunchy peanut butter over one slice of Turano Rustic Italian Bread and drizzle with honey. Arrange the sliced strawberries evenly over the peanut butter.
③ Spread the chocolate-hazelnut ricotta mixture over the second slice of bread and sprinkle with the crushed biscuits.
④ Heat a skillet or griddle over medium-low heat and add half of the butter.
⑤ Place both slices of bread in the skillet open-faced, bread-side down, and cook for 2–3 minutes, or until the bottoms are golden and toasted and the toppings are warmed through.
⑥ Carefully place the chocolate-hazelnut ricotta half over the peanut butter and strawberry half to close the sandwich.
⑦ Add the remaining butter to the skillet and griddle the assembled sandwich briefly on each side, if needed, until evenly golden and warmed through.
⑧ Remove from the skillet and dust generously with powdered sugar.
⑨ Slice in half and serve warm.