Grilled Chocolate Sandwich Recipe
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The marriage of crusty bread and chocolate was consummated many years ago in Europe, but this tricked-out sandwich goes a step further. We took the best of a pain au chocolat and a churro, tossed it on the grill, and cut it into thin slices—the perfect accompaniment for your next sundae.
INGREDIENTS
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 1/2 ounces bittersweet chocolate
- 1 (7- to 8-inch) French roll, sliced in half horizontally
- 1 tablespoon unsalted butter, softened
- Ice cream, for serving
INSTRUCTIONS
- Heat a gas or charcoal grill to medium (about 350°F) or a grill pan over medium-low heat.
- Combine sugar and cinnamon in a small bowl; set aside.
- Place chocolate inside bread, close, and evenly spread butter on the outside.
- Grill 5 minutes, pressing frequently with a metal spatula, until grill marks have formed on the bottom and the crust is browned. Flip and sprinkle 1/2 of the cinnamon sugar on the grilled side. Grill the other side until browned and crusty, about 5 to 8 minutes more.
- Remove from heat and sprinkle remaining cinnamon sugar on top. Cut into 1-inch pieces and serve with your favorite ice cream.
This sounds very delicious.....I would like to try this sandwich with some Nutella (hazelnut spread w/ skim cocoa)! Yummy!! Thanks for this recipe!
Who said this recipe was for children anyway?
Yum!
Joyfull the occasional chocolate sandwich doesn't make a child obese. A steady diet of fat, with no excercise, does.
Amazing.. A fried chocolate sandwich.
And we wonder why there's so many obese children nowadays.
Cinnamon toast with nutella spread btwn the two pieces and heated in a toaster oven is how I survived grad school.
My father would talk about having grilled chocolate sandwiches growing up. It was something my Grandfather would make...I always thought it sounded disgusting but maybe I will just have to try the sandwich.
Sounds divine just as it is. Nutella might be easier but it's a hazelnut chocolate spread with skim milk and cocoa and this recipe calls for bittersweet chocolate - really not comparable in my book!
Just spread nutella on the bread, grill like a grilled cheese and enjoy!
a couple of thoughts.
from the new york times, many years ago: it was a square of bittersweet chocolate on a slice of baguette, toasted until the chocolate melted, but still held its shape. drizzle with a few drops of fruity olive oil and sprinkle with a few grains of sea salt.
the following is my own invention: make french toast as usual. i prefer whole wheat, but brioche or challah is fine. place 1 ounce of finely chopped bittersweet chocolate on first piece of french toast, top with second piece. there should be enough residual heat in the french toast and frying pan to melt the chocolate. if not, cook gently until the chocolate melts. i serve with drained yogurt and slice strawberries.
This takes me way back to my childhood when we used to smash chocolate covered nuggets and put there between two soda crackers. Yum!
When I make grilled cheese I butter the bread first - easier to butter each individual slice - wouldn't it make more sense to butter the bread then fill with chocolate?
fwiw I wouldn't bother sparking up the grill for this one... much easier to use my panini press.
sounds really good and sweet!
this sounds delicious! But, I must admit, nothing beats the simplicity of Nutella on toast....mmmmm
Interesting. Also: several years ago on a genealogy board people from certain parts of the mountain South remembered a regional childhood treat of Chocolate Gravy served warm on biscuits, sort of a sweetened white sauce with cocoa in it, and nobody from any other part of the US at least on that board) had ever heard of it. Meanwhile TJ's is selling frozen chocolate-filled croissants. But the chocolate/bread combo has not really caught on here as it has in Europe.