Ghirardelli® Chocolate Panini
- 1 (18-inch) baguette with flaky crust
- 8 ounces Ghirardelli Semi-Sweet Chocolate baking bars
- 3 tablespoons unsalted butter, at room temperature
- If you prefer your chocolate sweeter, use Ghirardelli Milk Chocolate, or for a more intense treat, try a Ghirardelli 60% Cacao Bittersweet Baking bar.
- Slice the bread on the diagonal into slices 1/2 to 3/4 inch thick; there should be at least 20 slices of bread. Break the chocolate into 1/2 ounce squares. On a 4-ounce bar, there are eight 1/2-ounce squares. Butter one side of each slice of bread with 1/2 teaspoon of butter and make a sandwich, butter side out, using a piece and a half of chocolate per sandwich.
- Heat a large pan over medium heat and, in batches, cook each sandwich until golden brown, pressing down with a spatula. Flip the sandwiches and cook the second side until golden brown, about 30 seconds. Keep warm in the oven.
- Note: These sandwiches can also be made in a panini machine following the manufacturer's instructions.
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Taken from www.epicurious.com/recipes/member/views/ghirardelli-chocolate-panini-50058527 (may not work)