Chocolate Panini
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:37pm

Ingredients




1 (18-inch) baguette with flaky crust
8 ounces semi-sweet chocolate baking bars
3 tablespoons unsalted butter, at room temperature

Preparation

1 Slice the bread on the diagonal into slices 1/2-inch to 3/4-inch thick; there should be at least 20 slices of bread. Break the chocolate into 1/2 oz squares. On a 4-oz bar, there are eight 1/2 oz squares. Butter one side of each slice of bread with 1/2 tsp butter and make a sandwich, butter side out, using a piece and a half of chocolate per sandwich. 2 Heat a large pan over medium-high heat and, in batches, cook each sandwich until golden brown, pressing down with a spatula. Flip the sandwiches and cook the second side until brown, about 30 seconds. Keep warm in the oven.

About


Can also grill these in a panini press. A Foreman grill works well too. From The Ghirardelli Chocolate Cookbook.