When you have four ingredients in a recipe, you have to use the best quality of each. These hot, toasted sandwiches have a melted chocolate filling and a sea salt finish. The end result is sweet, rich, salty, crunchy, and pretty wonderful. The sandwiches share qualities with both chocolate croissants and grilled cheese. When the sandwiches come out of the pan, the bread should be golden brown and buttery, the chocolate inside a little runny, and the salt crystals on the slices intact.
|½||round French "boule" or other firm-textured bread|
|6||tablespoons butter, at room temperature|
|8||ounces bittersweet chocolate, cracked into |
|Sea salt (for sprinkling)|
1. Slice the bread into 8 pieces. Use 3 tablespoons of the butter to butter 1 side of 4 pieces.
2. Line up the unbuttered bread and divide the chocolate among them, piecing it together as closely as possible. Cover with the other slices, buttered sides up.
3. In a large nonstick skillet over medium heat, add the sandwiches, buttered sides down. Cook for 5 minutes, or until the bottoms are golden. Meanwhile, use the remaining 3 tablespoons butter to butter the tops of each sandwich. Turn the sandwiches and cook for 3 minutes more or until the undersides are golden. (If the bread is thick, cover the sandwiches with another pan to press them down.)
4. Sprinkle the sandwiches with salt and cut them in half for serving.
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