Bittersweet chocolate griddled on sourdough is a gem among the simple pleasures in Zingerman’s Guide to Good Eating, an artisan food bible written by Ari Weinzweig, co-owner of the famed Ann Arbor deli. We add a juicy clementine to eat between bites of sandwich. Call it a grownup after-school snack.
- 1 tablespoon butter, at room temperature
- 2 slices sourdough bread, cut 1/2-inch thick
- 1 ounce (2 large squares) bittersweet dark chocolate
- 1 clementine
Butter each slice of bread on one side. Sandwich the chocolate between the non-buttered sides.
Heat a small skillet over medium heat. When the skillet is hot, place the sandwich in the center. Set a bowl or plate on the sandwich to weigh it down. Cook until the bottom of the bread is lightly browned, about 3 minutes. Turn the sandwich over and brown the other side, about 3 minutes more. Serve warm with a sweet clementine.
From Zingerman’s Guide to Good Eating (2003 Houghton Mifflin).