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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.
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.
