Less fussy, yet more indulgent than a chocolate croissant: the grilled chocolate sandwich-when all is right with the world and the chocolate-to-bread ratio is just right. Grilled Chocolate Sandwich
– ¼ cup fat-free evaporated milk – 3 ounces bittersweet chocolate, finely chopped – 1 ½ tablespoons butter, softened – 8 slices thin whole-wheat or white sandwich bread – 3 tablespoons bittersweet or semisweet chocolate chip – 2 tablespoons chopped toasted hazelnuts, (optional)
Heat the evaporated milk over low heat, until it just starts to boil. Whisk in the chocolate and let sit for 1 minute, or until smooth. Let this cool slightly.
Butter one side of each slice of bread. On the unbuttered side of four slices divide the chocolate mixture, leaving a slight border. Mix the chocolate with the chocolate chips and nuts, if using.
Place the remaining bread slices on top, buttered side up, and press gently.
In a large nonstick skillet, cook the sandwiches over medium-high heat for 1 to 2 minutes.
Flip, press firmly with a spatula, and heat for 30 to 1 minute or until the chocolate just starts to melt and is attractively browned. Warm servings recommended.