Recipe Image

Grilled Dark Chocolate Sandwich

  • 20 m
  • 20 m
Kathy Farrell-Kingsley
“Both simpler and more decadent than a chocolate croissant, a grilled chocolate sandwich is a marriage of bread and chocolate in which the two components are evenly matched.”


    • ¼ cup fat-free evaporated milk
    • 3 ounces bittersweet chocolate, finely chopped
    • 1½ tablespoons butter, softened
    • 8 slices thin whole-wheat or white sandwich bread
    • 3 tablespoons bittersweet or semisweet chocolate chips
    • 2 tablespoons chopped toasted hazelnuts, (optional)


  • 1 Heat evaporated milk just until boiling. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.
  • 2 Spread butter on one side of each slice of bread. Divide the chocolate mixture on the unbuttered side of 4 slices, leaving a little border. Press chocolate chips and nuts, if using, into the chocolate. Cover with the remaining slices of bread, buttered-side up, and press lightly.
  • 3 Cook the sandwiches in a large nonstick skillet over medium-high heat for 1 to 2 minutes. Turn over, press with a spatula, and cook until nicely browned and the chocolate is barely melted, 30 seconds to 1 minute. Serve warm.
ALL RIGHTS RESERVED © 2019 Printed From 11/16/2019