2000s Recipes + Menus
Fried Bittersweet Chocolate Bread
Serves 8
- Active time:15 min
- Start to finish:15 min
Buttery and crunchy, with a rich, oozy center, these little sandwiches (a cross between panini and chocolate croissants) provide a sweet ending that can be prepared in just minutes.
December 2006
- 1/2 stick (1/4 cup) unsalted butter, softened
- 16 (1/2-inch-thick) baguette slices, cut on a long diagonal
- 1 (3- to 4-oz) fine-quality bittersweet chocolate bar (no more than 70% cacao if marked), broken into 1/2-inch pieces
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Generously butter 1 side of each baguette slice. Place 8 slices, buttered sides down, on a work surface and cover each slice with chocolate, leaving a 1/4-inch border around edge. Top with remaining 8 slices, buttered sides up, to make 8 sandwiches.
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Heat a dry 12-inch heavy skillet (not nonstick) over moderate heat until hot but not smoking, then fry 4 sandwiches, turning over once, until golden, 3 to 4 minutes total. Transfer sandwiches to a plate and wipe skillet clean. Fry remaining sandwiches in same manner. Serve warm.
Cooks’ note: Sandwiches can be assembled 2 hours ahead and kept, covered with plastic wrap, at room temperature. Fry just before serving.
- Keywords
- melissa roberts,
- winter holidays,
- bread,
- chocolate,
- sandwiches
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