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20 SANDWICH TRIANGLES
This recipe for chocolate sandwichesbuttery, grilled chocolate sandwichesis a runaway hit every time we make them in the test kitchen. It doesn't get any better than this!
10 slices firm-textured white bread (Try our Buttertop Bread recipe)
1/2 cup heavy cream
6 ounces (about 1 cup) bittersweet or semisweet chocolate, broken or chopped into small pieces (not unsweetened baking chocolate)
2 to 3 tablespoons butter
1/4 cup sparkling white sugar (optional)
*Take the easy way out: just spread the bread with our Chocolate Schmear filling.
Bring the cream to a simmer, and stir in the chocolate; continue to stir until the mixture is shiny and smooth, heating briefly if necessary to melt the chocolate completely. Let cool until thickened.
Butter one side of each piece of bread. Spread about 3 tablespoons of the chocolate onto the unbuttered side of 5 of the slices, leaving a bit around the edges uncoated.
Top with the remaining bread. Sprinkle the buttered sides of the bread with the sparkling sugar.
Grill the sandwiches over medium heat until they're golden brown on both sides.
Be careful: the sugar tends to burn if the heat is too high. Be sure to wipe the pan between sandwiches. Cut the sandwiches into triangles, and serve warm to great acclaim.
Note: Any extra filling may be stored, refrigerated and covered for later use-it's wonderful reheated and served over ice cream.
Nutrition per serving (2 triangles, made with white bread, 120g): 470 cal, 31g fat, 7g protein, 51g total carbohydrate, 26g sugar, 3g dietary fiber, 50mg cholesterol, 270mg sodium.