S’mores go uptown. You can make these crisp and gooey dessert sandwiches with any kind of bread as long as it’s fairly sturdy and sliceable.
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Shop IngredientsHow this works
- 4 large or 8 small sliced bread (1/2 to 3/4 inch thick)
- 8 ounces chocolate, chopped
- 2 tablespoons butter, softened
- 1 tablespoon sugar
- If using a gas grill, heat it for medium direct cooking. If using a charcoal grill, after taking off dinner, add more coals if necessary and close the lid until ready to cook. In either case, clean the grates.
- Put half of the bread slices on a baking sheet. Divide the chocolate evenly on top, spreading almost to the edges. Top with the remaining bread. Spread both sides of each sandwich with the butter; sprinkle with the sugar. (You can do this earlier in the day if you like; wrap the panini in plastic to keep the bread from drying out.)
- Put the panini on the grill directly over the fire. Close the lid and cook, turning once, until the bread develops grill marks and the chocolate has melted, 2 to 4 minutes per side. Transfer to a plate. Let cool for a minute or 2; cut large sandwiches in halves, quarters, or sticks if you like and serve.
- Chocolate-Almond or Other Nut Panini: Before adding the chocolate, spread the bread with almond butter or other nut butter. You’ll need ¼ to 1⁄3 cup.
- Chocolate-Strawberry Panini: Put a layer of strawberry slices over the chocolate before topping with the bread. Depending on the size of your bread slices and the size of the berries, you’ll need 1 to 2 strawberries per sandwich.
- Peanut Butter, Banana, and Chocolate Panini : Ooey gooey good: Spread creamy or crunchy peanut butter on the bread before adding the chocolate; you’ll need ¼ to 1⁄3 cup. Then put a layer of thinly sliced banana over the chocolate before topping with the bread. One large banana is usually enough.
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