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.