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1
Make the ganache In a heatproof medium bowl, combine both chocolates.
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2
In a medium saucepan with a candy thermometer attached, combine the cream, cocoa powder, sugar and salt.
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3
Cook over moderately low heat, whisking frequently, until the mixture is smooth and thick and registers 165 on the thermometer, 3 to 5 minutes.
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4
Pour the cream mixture over the chocolate and stir until smooth.
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5
Let cool to room temperature.
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6
Meanwhile, make the caramel sauce In a small saucepan, warm the cream.
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7
In a medium saucepan, spread the sugar in an even layer.
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8
Cook over moderate heat, without stirring, until the sugar starts to melt around the edges, about 3 minutes.
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9
Reduce the heat to low and shake the pan to incorporate the dry sugar into the melted sugar.
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10
Continue to cook over low heat, swirling the pan frequently, until a light amber caramel forms, about 3 minutes longer.
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11
Slowly drizzle in the warm cream.
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12
Cook over moderate heat, whisking occasionally, until the caramel is smooth, about 3 minutes.
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13
Whisk in the butter and salt.
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14
Transfer the caramel to a small bowl and let cool until warm.
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15
Make the sandwiches Spread 1/4 cup of the ganache onto 6 slices of bread.
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16
Top with the remaining 6 slices of bread and butter both sides.
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17
Make the sandwiches Heat a large nonstick skillet.
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18
Place 3 sandwiches in the skillet and cook over moderate heat until golden and crisp and the ganache is melted, about 2 minutes per side.
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19
Transfer the sandwiches to a platter.
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20
Repeat with the remaining sandwiches.
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21
Serve the sandwiches with the caramel dipping sauce.
