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
slices sweet or sourdough French bread or firm white sandwich bread
broken or chopped semisweet or bittersweet chocolate, or 1/3 cup chocolate chips
Coarse sea salt (optional)
sugar mixed with 1/8 teaspoon ground cinnamon (optional)
In This Recipe
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.
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.
Serve immediately, sprinkled with a pinch of sea salt or a dusting of cinnamon sugar, if you like.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).