Grilled Chocolate Sandwiches

By • February 21, 2014 • 8 Comments



Author Notes: Crusty, hot, and melty chocolate sandwiches make a decadent snack, but cut into daintier portions and nestled with a scoop of vanilla ice cream, they make a dynamite dessert for company. They're fun too. Alice Medrich

Makes 2 sandwiches

  • Unsalted butter
  • 4 slices sweet or sourdough French bread or firm white sandwich bread
  • About 2 ounces broken or chopped semisweet or bittersweet chocolate, or 1/3 cup chocolate chips
  • Coarse sea salt (optional)
  • 1 tablespoon sugar mixed with 1/8 teaspoon ground cinnamon (optional)
  1. Butter one side of each slice of bread generously. In a skillet big enough to hold them, cook the slices butter side down over medium heat, just until pale gold on one side.
  2. Cover two of the slices with chocolate. Flip a naked slice on top, butter side up. Cook, turning the sandwiches as necessary, until the chocolate is softened and the sandwiches are browned on both sides.
  3. Serve immediately, sprinkled with a pinch of sea salt or a dusting of cinnamon sugar, if you like.
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Comments (8) Questions (0)

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1 day ago Monica M

I made this with my 9-year old recently. He was shocked by the idea and totally sold now. Very delicious and such a fun thing to make and eat! Thanks.

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5 days ago Rick Fortin

Do you butter both the inside and outside, or just the outside? If 1 side is good, wouldn't both be better?

Stringio

7 days ago Pam Shropshire

O.M.G. Why haven't I thought of doing this on the grill before? I make nutella and banana sandwiches in a cast iron skillet, but it could easily be done on the grill, esp. after it has cooled down a bit.

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12 days ago cjkingmd

I know this is an older post... but just had to say my grand-dad made these for me in the 1950's. We called them "chocolate chammiches"

Stringio

4 months ago Mark Perino

I have 2 similar variations:
1. Add dried cherries re-constituted in vanilla+brandy to the middle.
2. Put Goat Cheese on one side, chocolate chips on the other.

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5 months ago rebecca roberts

Oh lordy, lordy, Lord. I almost wish I hadn't seen this. Thus far, my one significant contribution to culinary adventure has been broiled bread and butter sprinkled, artfully, with chocolate chips. I claim to have invented this and share my recipe, occasionally, with select friends. "Do you know of other kinds of things like that to make?", they'll ask me after their success. And now you've taken the concept to a whole new (caloric) level. Chocolate, artisan bread, butter & sea salt. With peanut butter (& Nutella!) variations. As if your gourmet cocoa brownies hadn't caused enough suspicion around here. The first time I made them: Son: "OMG. You did not MAKE THOSE." "I did." Son: "There is NO way YOU made those." "But I did. And I even made them without actual chocolate." Son: "What is going on around here?" Since we have at least 4-5 more days of below zero here in the nation's Artic wasteland vortex, I may spend it eating chocolate sandwiches. Thanks, Alice!

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2 months ago gergana

Which gourmet cocoa brownies are you talking about? I'm quite intrigued and you'll be totally right if you suspect hungry, too ;)

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5 months ago Barb

I've done something similar. I've added peanut butter. Instead of the stove, I just toasted two slices of bread. On one side I put some chocolate on there and since to toaster oven is still hot, I slide that piece of bread back in there to help melt the chocolate. While that is going, I spread peanut butter on the other slice of bread. I take the other piece of bread out of the toaster, smooth out the chocolate and put the two slices of bread together. Mmmm...peanut butter and chocolate...fantastic combination.