This chocolate sandwich recipe is crazy easy to make and requires just bread, chocolate, olive oil, and a smidgen of sea salt. Chances are you’ve got those at the ready.
- Quick Glance
- 5 M
- 5 M
- Makes 1 to 2
Preheat your broiler.
Place both slices of bread on a baking sheet and broil until the top is lightly toasted, 30 to 60 seconds.
Flip the bread over, drizzle with oil, and arrange the chocolate on top. (Ideally the chocolate would be about the thickness of a Hershey’s bar and evenly cover the surface of the bread.)
Broil just until the edges of the bread are golden and the chocolate begins to melt, 30 to 60 seconds. You don’t want to melt the chocolate completely. Remove from the oven and sprinkle with salt. If a closed sandwich is preferred, sandwich the slices together. Grin and indulge. Originally published April 4, 2016.
- Chocolate and Peanut Butter Sandwich
Omit the olive oil and salt. Spread 1 tablespoon of your favorite creamy or crunchy peanut butter on the bread, cover with squares of either dark or milk chocolate, and if desired, add sliced bananas. Broil, grin, eat.
- Chocolate and Raspberry Jam Panini
Omit the olive oil and salt. Cover the bread with squares of dark chocolate and 1 to 2 tablespoons raspberry jam and sandwich the slices together. Make the sandwich in a panini grill or waffle iron. Press, grin, eat.
Recipe Testers' Reviews
No words can do this chocolate sandwich recipe justice. I will try, just the same.
I really loved the sound of the raspberry preserves and dark chocolate variation and the idea of using a panini press. Of course I don't have a panini press, so I chose to enlist my trusty Belgian waffler. I cut my crusty French bread at a bit more than an inch, spread some butter on the outsides of the bread, coated the insides with the preserves, and laid 1 slice of the prepared bread on the hot waffle iron. I quickly added a few squares of Hershey's special dark chocolate, topped it with the other slice of bread, and closed the waffle iron. After 3 minutes, I was confronted with an amazing toasty, waffle-y sandwich filled with raspberry and oozing dark chocolate. Truly a little bit of heaven from my trusty old waffle iron.
I ended up with a beautiful classic baguette just out of the oven and still warm. We cut the baguette straight across so the slices were not very large. For the first iteration, we tried it open-faced. For the second variation, we had the sandwich closed, which we preferred. We also felt that 2 ounces chocolate was excessive and did not make for a good balance between the bread and the chocolate.
While coarse sea salt is called for, make sure that your salt isn't too coarse. We liked the little bursts of saltiness from the small chunks of coarse salt but didn't care for the bigger chunks. Timingwise, we did 52 seconds on the first side and 36 seconds on the second.
We then tried a panini variation using 2 different flavor combinations: raspberry with dark chocolate and strawberry with milk chocolate. The purist in me had hoped that the original version was better or at least as good as the panini variation, but this was not the case. The panini were far superior—the texture of the sandwich was gentler with a more pleasant mouthfeel and didn't have any of the hard edges of the toasted crusty bread. The panini version was so good that I even liked the milk chocolate sandwich (I'm not a milk chocolate fan).