Head to your favorite Northern Michigan chocolate shop (we’ve got some suggestions below!), then skip on home and try this delightfully easy recipe with a kiss of citrus.

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Melty dark chocolate between grilled slices of sourdough bread—quite simply, it’s perfection. Credit for this visionary dish, aka the chocolate sandwich, goes to Ari Weinzweig, author of “Zingerman’s Guide to Good Eating.” We’ve tweaked this delightful snack ever so slightly by adding slices of sweet clementine. But you could play with strawberries, raspberries, apples … or just keep it classic.

Chocolate Sandwich with Clementines Recipe

Serves 1

• 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

Photo by Todd Zawistowski

Directions | 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).

3 Local Chocolate Bars We’re Loving

Chai Bar | Grocer’s Daughter Chocolate | Empire
On a sandwich, we’d pair this 45% milk chocolate bar with apricots or a fig jam. Or peaches! Peaches would also be bomb.

Banana Cardamom Brulee Dark Chocolate | Crow & Moss | Petoskey
The inventive team at Crow & Moss roasts their bananas until they caramelize to enhance their sweetness. Then they get blended with dark chocolate and laced with cardamom.

85% Dark Chocolate – Ecuador | Great Lakes Chocolate & Dessert Co. | Traverse City
Fudgy, stone fruit, floral—this small-batch bar’s tasting notes are a treat just to read.

Photo(s) by Todd Zawistowski