José Andrés’ Grilled Bread with ChocolateSteven Raichlen
Bread with chocolate is a venerable European tradition. José Andrés has his own version: a crusty sandwich of grilled bread, dark chocolate, and olive oil.
José Andrés’ Grilled Bread with Chocolate
- Yield: Serves 4
- 8 thin slices of Spanish-style white bread (1/4-inch thick) (see Tips)
- Extra-virgin olive oil
- 4 thin rectangles of bittersweet chocolate (each about 3 ounces and 2 by 5 inches)
- Coarse sea salt
Step 1: Set up the grill for two-zone grilling. Preheat one zone to medium-high and one zone to medium.
Step 2: Lightly brush the slices of bread with olive oil. Sandwich each piece of chocolate between two pieces of bread with the oiled side out.
Step 3: When ready to cook, brush and oil the grill grate. Arrange the chocolate “sandwiches” on the hot grate and grill them until the bread is toasted and the chocolate is melted, 2 to 4 minutes per side. watch the bread carefully; it can burn quickly. Move the sandwiches to the medium zone if they start to burn.
Step 4: Transfer the grilled sandwiches to a platter or plates, drizzle a little more olive oil over them, sprinkle them with salt, and serve at once. The chocolate sandwiches taste as outrageous as they are unexpected.
Spanish bread has a crisp crust and a puffy but firm white interior. You can also use an Italian-style bread, like ciabatta.
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