Could be a breakfast, could be a dessert? But definitely decadent! It’s the week between Christmas and New Years. My brother and his family are in town for the week and we’re spending a lot of time at my parents house. This is a week of family reunions, parties, time with friends, celebration drinks and rich dishes. When I spied this sandwich in December’s Better Homes and Gardens Special Interest Publications, Chocolate- Rich, dark & decadent, I knew I had to make it!
It’s incredibly rich and, to be honest, I think only about half my eaters liked it. I think the combination of flavors was just a bit, might I say, too sophisticated for some of my family. hehehe! I of course loved it! At least I think I did. It was kind of like watching a train wreck. You don’t want to look, but you can’t stop yourself. I wasn’t quite sure if I liked the mix of tang in the apricot with the sweet of the chocolate and smooth, slightly savory cheese with the sour of the bread. Kind of a mosh pit in my mouth. That being said, I couldn’t put it down. And there were calls for seconds and even thirds. My eleven year old nephew took a bite, and liked it enough to say that he did like it, but not enough to eat much more than just a bite. Maybe in a few years he’ll devour this sandwich. If I remember, I’ll test it on him again once his taste buds grow up a touch more. If you’ve read this far, it means you should try this recipe! You’re intrigued.
- 4 slices sourdough bread
- 3 onces Havarti and /or Fontina cheese, thinly sliced
- 2 ounces, dark chocolate, finely chopped
- 2 TBSP butter, softened
- 1/4 Cup apricot preserves
- 1 TBSP mayonnaise
- 1 tsp Dijon-style mustard
- 1 tsp cider vinegar
Make the apricot sauce first. In a small saucepan cook and stir apricot preserves over low heat until melted. Remove from heat. Stir in mayonnaise, mustard, and vinegar. I’m sorry I don’t have more images of the process of making this sandwich, that’s a bit harder to do in the middle of a big and busy brunch.
Preheat an indoor grill or panini press. Butter ‘outside’ slices of bread. Lay two slices butter side down on the panini press. This makes two full sandwiches. Lay the chocolate and cheese on top of the bread, and cover with the other slices of bread. Close the panini maker and toast for about 2 minutes or until cheese and chocolate are melted. Cut sandwiches in half or diagonally and serve with sauce. Enjoy!