Best Grilled Chocolate And Apricot Sandwiches Recipes

OUTDOOR GRILLED CHEESE SANDWICH (CURTIS STONE)

Steps:

• FOR SANDWICH:.
• Preheat the barbecue for medium heat.
• Using a large serrated knife cut the ciabatta horizontally in half leaving one long side attached if possible.
• Lightly brush the cut sides of the ciabatta with olive oil and season lightly with salt and pepper.
• Rub the cut sides of the ciabatta with the garlic clove.
• Place the ciabatta oiled side down on the grill and cook until just barely golden brown rotating but not turning over to toast evenly about 3 minutes.
• Remove the ciabatta from the grill and reduce the heat of one burner to low.
• Spread the toasted side of the bottom ciabatta piece with the mustard.
• Spoon the chutney over the other toasted side.
• Scatter half of the Gruyere cheese evenly over the mustard.
• Tear off pieces of the St Andre cheese and scatter it over the Gruyere.
• Then scatter the remaining Gruyere cheese over.
• Cover with the top half of the ciabatta chutney side down and press firmly to hold the sandwich together.
• Lightly brush the sandwich with oil.
• Place the sandwich on the grill over the burner on low heat.
• Close the hood and grill until the cheese melts and the bread is golden brown rotating the sandwich as needed to brown evenly about 8 minutes per side.
• Transfer the sandwich to a cutting board; open the sandwich and scatter the arugula over the cheese.
• Close the sandwich.
• Using the serrated knife cut the sandwich into 8 pieces and serve.
• NECTARINE CHUTNEY:.
• Heat the oil in a heavy large saucepan over medium heat.
• Add the mustard seeds and saute until they begin to pop about 30 seconds.
• Add the onion and saute until tender and translucent about 4 minutes.
• Stir in the sugar, vinegar, ginger and pepper flakes.
• Simmer until the sugar dissolves.
• Add the nectarines and cook until the nectarines are tender but still hold their shape and the syrup tthickens slightly, stirring occasionally about 10 minutes.
• Now, stir in the salt.

GRILLED CHOCOLATE SANDWICH

Steps:

• Heat a skillet over medium-low heat. Spread half the butter on one piece of French bread; place butter-side down into warm skillet. Sprinkle bread with chocolate chips; cook until chocolate begins to melt and bread is lightly browned, 2 to 3 minutes.
• Spread remaining butter on second piece of bread. Place bread butter-side up on top of melted chocolate. Flip the sandwich and cook until bread is browned on other side, 2 to 3 minutes. Remove from heat; sprinkle with sugar and cinnamon.

MAURY RUBIN'S GRILLED CHOCOLATE SANDWICH

Steps:

• Chop the chocolate fine and set aside in a medium bowl.
• Heat the cream in a small saucepan until just boiling and pour over the chopped chocolate. Let stand 1 minute, then whisk until smooth. Refrigerate until just slightly solid, about 30 minutes.
• 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. Press about 2 teaspoons of the chocolate chips (or 5 or 6 pieces of batons) into the center of each filling.
• Spread a bit of softened butter over one side of the remaining slices. Buttered side up, place the slice over each chocolate-spread slice and press lightly around the edges to seal. Refrigerate for at least 15 minutes before putting on a grill or on a press. (If you are using a skillet instead, freeze the sandwich 15 minutes.)
• Heat a grill or sandwich press (or a large griddle or skillet over medium-high heat), and add the sandwiches. 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. 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. Toast for another minute, until golden. Cut in half and finish with a frilled toothpick.

GRILLED APRICOTS WITH BITTERSWEET CHOCOLATE AND ALMONDS

Steps:

• Heat grill to high. Brush apricots with oil and grill, cut side down, until golden brown, about 1 1/2 minutes. Turn over and continue grilling for 1 minute. Transfer to a serving plate and drizzle with melted chocolate and almonds.

GRILLED CHOCOLATE AND APRICOT SANDWICHES

Steps:

• Divide chocolate and apricots among bottom halves of baguette, and sprinkle with salt. Sandwich with top halves.
• Heat a grill pan over medium-high heat. Wrap the underside of a heavy skillet with foil. Place 2 sandwiches, top sides down, in grill pan. Top with skillet, and cook for 2 minutes. Flip, top with skillet, and cook until the chocolate has melted, about 1 minute. Repeat with remaining sandwiches. Serve immediately.