Maury Rubin's Grilled Chocolate Sandwich

1. 1

   Chop the chocolate fine and set aside in a medium bowl.

2. 2

   Heat the cream in a small saucepan until just boiling and pour over the chopped chocolate.

3. 3

   Let stand 1 minute, then whisk until smooth.

4. 4

   Refrigerate until just slightly solid, about 30 minutes.

5. 5

   Spread a layer of the chocolate mixture 1/4-inch thick (approximately 2 to 3 tablespoons) on half the bread sides to within about 1/4 inch of the edges.

6. 6

   Press about 2 teaspoons of the chocolate chips (or 5 or 6 pieces of batons) into the center of each filling.

7. 7

   Spread a bit of softened butter over one side of the remaining slices.

8. 8

   Buttered side up, place the slice over each chocolate-spread slice and press lightly around the edges to seal.

9. 9

   Refrigerate for at least 15 minutes before putting on a grill or on a press.

10. 10

    (If you are using a skillet instead, freeze the sandwich 15 minutes.)

11. 11

    Heat a grill or sandwich press (or a large griddle or skillet over medium-high heat), and add the sandwiches.

12. 12

    Press on one side only for a minute or two (depending on the particular grill or press you're using) until the bread is nicely browned; the chocolate should be barely melted and not swimming out the side.

13. 13

    If you are using a griddle or skillet, heat the sandwich first on the unbuttered side until lightly toasted, about 1 minute; turn the sandwich over and weight it down by placing a baking sheet or pan on top of the sandwich and placing a few soup cans on top.

14. 14

    Toast for another minute, until golden.

15. 15

    Cut in half and finish with a frilled toothpick.

* Per serving · 4 servings · Values may vary.