Buzz
Figuring out the perfect quantity of ingredients for recipe experiments can be tricky. Occasionally, I purchase too little and have to make an extra trip to the store, while other times I perfect a dish faster than anticipated, leaving me with surplus ingredients. This happened recently when I made those grilled sausage sandwiches, resulting in an extra mini batard. Rather than a setback, it became a chance to get creative.
After the sausage sandwiches, I was in the mood for something sweet rather than savory. Baking a bread pudding or similar treats didn’t appeal to me, especially with the warmer weather. That’s when I recalled the classic chocolate sandwich—a delightful mix of French bread, typically a baguette, and rich dark chocolate.
While you could toast the bread and melt the chocolate under the broiler, I opted for my waffle maker, as I usually do. (It’s more energy-efficient and produces less heat, both of which matter to me.)
In an ideal scenario, I’d use a premium dark chocolate bar for this sandwich, but baking chips were all I had on hand, and they worked perfectly. (Keep in mind that this type of chocolate is formulated to hold its shape when heated, so opt for a bar if you prefer a silkier melt.)
I cut the batard into relatively thin slices, about 1/4 to 1/2 inch thick, then brushed the outer sides with olive oil. I placed a small pile of chocolate chips on the center of an unoiled slice, sprinkled a bit of salt, and sealed the sandwich with another slice.
I positioned the little panino in the middle of my preheated waffle iron, set to medium-high, and gently pressed down on the lid using a kitchen towel for extra pressure. After a few minutes, the exterior turned crispy and golden brown around the edges.
The result was absolutely delicious.
I couldn’t stop at just one—I made another, then another, and even experimented with a touch of strawberry jam. Each variation was fantastic. The sandwiches were rich and indulgent without being overly sweet. Despite their small size, the bold flavors made it hard to consume more than two. The waffle pattern added extra crispiness, and the blend of melted chocolate, warm griddled bread, and a pinch of salt (or a hint of strawberry) made for an ideal midday snack.
To recreate this treat, gather crusty bread, dark chocolate, and a bit of oil. Olive oil is a traditional choice, but feel free to experiment with bacon grease or even add bacon bits inside the sandwich. Ensure the bread slices are thin, around 1/4 to 1/2 inch thick, and coat the exteriors with oil. Cook in a waffle iron on medium-high heat until the bread is lightly toasted and the chocolate has melted, which typically takes two to three minutes—perfect for a quick dessert fix.
