Grilled Chocolate Sandwiches Recipes

GRILLED CHOCOLATE SANDWICH

Steps:

• Heat a skillet over medium-low heat. Spread half the butter on one piece of French bread; place butter-side down into warm skillet. Sprinkle bread with chocolate chips; cook until chocolate begins to melt and bread is lightly browned, 2 to 3 minutes.
• Spread remaining butter on second piece of bread. Place bread butter-side up on top of melted chocolate. Flip the sandwich and cook until bread is browned on other side, 2 to 3 minutes. Remove from heat; sprinkle with sugar and cinnamon.

GRILLED CHOCOLATE SANDWICHES

Steps:

• In a large, shallow dish, whisk together eggs and milk; set aside.
• Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.
• Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Cut in half, and dust with confectioners' sugar before serving.

GRILLED CHOCOLATE SANDWICH

Steps:

• Melt the butter in a heavy skillet over low heat and swirl each half of the bread, one side only, in the butter.
• Place the piece of bread, buttery side down in skillet.
• Layer with chocolate pieces.
• Top with the other piece of bread, buttery side up and raise heat.
• Cook exactly as you would an ordinary grilled cheese sandwich, pressing down on the bread occasionally and flipping after the first side browns.
• Remove when the second side is golden brown and the chocolate has melted.
• Cool slightly and eat.

MAURY RUBIN'S GRILLED CHOCOLATE SANDWICH

Steps:

• Chop the 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 (approximately 2 to 3 tablespoons) on half the bread sides to within about 1/4 inch of the edges. Press about 2 teaspoons of the chocolate chips (or 5 or 6 pieces of batons) into the center of each filling.
• Spread a bit of softened butter over one side of the remaining slices. Buttered side up, place the slice over each chocolate-spread slice and press lightly around the edges to seal. Refrigerate for at least 15 minutes before putting on a grill or on a press. (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), and add the sandwiches. Press on one side only for a minute or two (depending on the particular grill or press you're using) until the bread is nicely browned; the chocolate should be barely melted and not swimming out the side. If you are using a griddle or skillet, heat the sandwich first on the unbuttered side until lightly toasted, about 1 minute; turn the sandwich over and weight it down by placing a baking sheet or pan on top of the sandwich and placing a few soup cans on top. Toast for another minute, until golden. Cut in half and finish with a frilled toothpick.

GRILLED CHOCOLATE SANDWICHES

Steps:

• In a large, shallow dish, whisk together eggs and milk and set aside.
• Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges).
• Dip both sides of sandwiches in egg mixture to coat.
• Heat butter in a large skillet over medium heat and transfer sandwiches to skillet.
• Cook, pressing occasionally with a spatula, until golden, about 1 to 2 minutes per side.
• Transfer to a paper towel lined plate.
• Cut in half, and dust with confectioners' sugar before serving.

GRILLED S'MORES SANDWICHES

Steps:

• Prepare a charcoal or gas grill for medium-low heat. (Medium-low is between 250 and 325 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 8 to 10 seconds).
• Thinly spread one side of each piece of bread with mayonnaise. When you're ready to grill, take the bread, chocolate, marshmallows, salt and a spatula to the grill. Clean the grates with a grill brush. (No need to grease the grates.) Place the bread slices on the grill mayo-side-down. In the center of half the slices, add 1 ounce chocolate to each. To the other half, add the marshmallows. Cover and cook until the bread is toasted, the chocolate is starting to melt, and the marshmallows are swelling, 4 to 6 minutes. Check on the bread often, moving slices around the grill as needed to prevent burning. If the chocolate is melted before the bread is crisp, increase the heat to medium.
• Use the spatula or your hands to flip the marshmallow slices onto the chocolate slices. Transfer to plates, press down slightly to meld (chocolate and marshmallow will ooze out), and sprinkle with salt. Eat it as fast as you can.