Salted Chocolate Sandwiches

These salted chocolate sandwiches were our impromptu dessert on Valentine’s Day. Matt originally got the idea from Zingerman’s Guide to Good Eating and makes it whenever we have some chocolate and bread laying around the apartment. The chocolate gets all rich and melty between the crispy slices of buttered bread. He always finishes it with some coarse salt, which actually brings out the chocolate flavor even more.

The amount of each ingredient varies depending on the size sandwich you’re making. We made mini ones from baguette slices.

Butter, at room temperature
1/2 inch thick slices of bread
Dark (bittersweet) chocolate
Coarse salt

Butter each slice of bread on one side.

Chop up the chocolate (if it’s in a big hunk like ours was) and sandwich it between the nonbuttered sides of the bread.

Heat a skillet over medium heat. When the skillet is hot, place the sandwiches in the center.

Set a heavy plate or skillet on the sandwiches to weigh them down. This step is key so that the chocolate gets melted. Cook until the bottom of the bread is lightly browned, about 3 minutes. Turn the sandwiches over and brown the other side, about 3 minutes more.

Sprinkle the finished sandwiches with coarse salt. Flaky salt, like Maldon, is the best.

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