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| Grilled Chocolate Sandwich |
| Makes 6 sandwiches Ingredients 8 ounces best quality bittersweet chocolate 1/2 cup heavy cream 12 slices best-quality white sandwich bread [like Pepperidge Farm] 1/3 cup semi-sweet chocolate chips 4 tablespoons unsalted butter, at room temperature Method Chop the bittersweet chocolate fine and set aside in a medium bowl. Heat the cream in a small saucepan until just boiling and pour over the chopped chocolate. Let stand 1 minute, then whisk until smooth. Refrigerate until just slightly solid, about 30 minutes. Spread a layer of the chocolate mixture 1/4-inch thick [about 3 tablespoons] on half the bread sides to within about 1/4 inch of the edges. Press 2 teaspoons of the chocolate chips into the center of each filling. Spread a bit of softened butter over one side of the remaining slices. Butter-side up, place slice over each chocolate-spread slice and press lightly around edges to seal. Refrigerate at least 15 minutes before putting on grill or press. NOTE: If you are using a skillet instead, freeze the sandwich 15 minutes. Heat a grill or sandwich press [or a large griddle or skillet over medium-high heat], add sandwiches. Press on one side only for two minutes [depending on the particular grill or press] until the bread is nicely browned; the chocolate should be barely melted, not swimming out sides. If using a griddle or skillet, heat sandwich first on unbuttered side until lightly toasted, about 1 minute; turn sandwich over and weight down with baking sheet or pan on top of sandwich and placing a few soup cans on top. Toast for another minute, until golden. Cut in half and serve immediately. |
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