Chocolate and Raspberry Panini Sandwiches

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Bread and chocolate are high on our list of favorite combinations, and few dishes satisfy our inner child better than this gooey chocolate sandwich. We make ours by buttering round slices of fresh baguette, filling them with dark chocolate and fresh berries, and crisping them in a panini press. If you don’t have a panini press, see the box on page 00.

Serve this sandwich as dessert, or as a fabulous snack with a bottle of Champagne.

8 round slices baguette (about ¼-inch thick) or white bread

2 tablespoons unsalted butter, softened

4 heaping tablespoons dark chocolate chips (or about 2 ounces chopped chocolate)

½ cup fresh or frozen thawed raspberries

Preheat a panini press or indoor grill on high heat.

Place the baguette slices on a plate, and spread a thin layer of butter on each. Turn the four slices over, and divide the chocolate evenly among the four non-buttered sides. Divide the raspberries over the chocolate and top the remaining slices of bread, butter side-up. Place the sandwiches in the panini press and cook for 2 minutes, or until the bread is golden and the chocolate has melted. Serve immediately.

Makes 4 small sandwiches.

Favorite Variations:

  • Cut 2 marshmallows into 4 slices each, and add 2 slices of marshmallow to each sandwich along with the chocolate and omit the raspberries.

  • Add 2 ¼-inch thick banana slices to each sandwich and omit the raspberries.

  • Substitute fresh or frozen blueberries or black berries for the raspberries.

  • Substitute thin slices of ripe peaches or white peaches for the raspberries.

  • Use white chocolate instead of dark or use a combination.

  • Spread 1 tablespoon maple syrup or honey on the bread before topping with the chocolate.

  • Spread 1 tablespoon peanut butter—chunky or smooth -- on the bread before topping with the chocolate.

Austin Powers