Deviant Dark Chocolate and Parmesan Grilled Cheese Sandwich

Deviant Dark Chocolate and Parmesan Grilled Cheese Sandwich

This Deviant Dark Chocolate and Parmesan Grilled Cheese Sandwich recipe is a little wacky, and doesn’t easily fit a dining category. (Breakfast? Lunch? Dessert? Let’s just call it a snack and leave it at that.) But it’s the first recipe I imagined, planned, and tested, and it’s really tasty, and for that I am pretty excited, whether I win the contest or not.

Ingredients:

For the dark chocolate-balsamic spread

• 2 tablespoons good balsamic vinegar
• ¼ cup water
• ¼ cup sugar
• 1 tablespoon unsweetened cocoa powder
• pinch of kosher salt
• 4 ounces semisweet 60-70% cacao baking chocolate, chopped
• 5 ounces unsalted butter (about 10 tablespoons), softened and diced

For the grilled cheese sandwiches

• 8 slices Italian or Tuscan white bread
• softened unsalted butter
• heaping ½ cup finely grated parmigiano-reggiano

Instructions:

For the dark chocolate-balsamic spread

1. In a small saute pan, heat balsamic vinegar on low. Reduce volume by half and set aside.
2. Meanwhile, combine water, sugar, unsweetened cocoa powder, and salt in a small saucepan. Heat on medium-low, stirring regularly, until sugar and cocoa are dissolved.
3. When the cocoa mixture starts to simmer, remove from heat and add diced butter, chopped chocolate, and reduced balsamic vinegar. Stir until combined. The dark chocolate spread will be glossy and very runny.
4. Set aside to come to room temperature. The spread will thicken.
   Store leftover spread in the refrigerator.

For the grilled cheese sandwiches

1. Heat cast iron skillet or other heavy pan over medium heat. Give the skillet enough time to become thoroughly hot.
2. Generously butter both sides of bread slices and place on tray.
3. Place four slices in heated skillet. Toast one side until light golden brown.
4. Remove slices back to tray.
5. Carefully place grated parmigiano-reggiano on the toasted side of two bread slices. Spread a generous amount of dark chocolate spread on the toasted side of the other two bread slices. Sandwich the dark chocolate slices on top of the parmigiano-reggiano. The untoasted sides should now face outwards.
6. Return sandwiches to skillet and toast on both sides, until light golden brown.
7. Remove from heat, cut into halves or fourths, and enjoy.

Source seasaltandcervantes.com