Grilled Dark Chocolate Sandwich

December 26, 2009

A recipe for a grilled dark chocolate sandwich — nothing short of a dream come true. I’d eat dark chocolate day and night, if I could (and sometimes have when V. brings home Cero’s chocolates). And, as a kid growing up in Wisconsin, grilled cheese sandwiches were more common than peanut butter and jelly. The thought of combining the two makes me downright giddy.

The recipe is from www.eatingwell.com and arrived in a RealAge birthday message. RealAge.com helps people determine their real age, as opposed to their biological age, based on lifestyle, health history, etc. I took the RealAge test a few years back. Considering I’m another year older today, I’m passing on a retake. Instead, I’ll share this birthday treat with you.


1/4 cup(s) fat-free evaporated milk

3 ounce(s) bittersweet chocolate, finely chopped

1 1/2 tablespoon(s) butter, softened

8 slice(s) thin whole-wheat or white sandwich bread

3 tablespoon(s) bittersweet or semisweet chocolate chips

2 tablespoon(s) 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.

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