Sunday, April 12, 2015

Sweet Chocolate Orange Marmalade Grilled Cheese Sandwich

Today is National Grilled Cheese Sandwich Day, and, of course, I've posted many different variations on Chocolate Grilled Cheese Sandwiches, including yesterday's Grilled Cheese Nutella Sandwich. So today here's one more. Bread, Butter, Cheese, Chocolate--and Orange Marmalade! What could be better?

I love my Panini Press, but this one should be made on the stove in an iron skillet. My mother used to make her fabulous grilled cheese sandwiches in an old iron skillet with the top of a smaller iron lid pressing down on the sandwiches. Both were inherited from my grandmother. I have the lid (with a 1950s era blue enamel handle), but not the original skillet. Interesting what we hold on to.

This recipe is great for Sunday Brunch. It's sweet, so if you'd like another version, just add a bar of chocolate, some goat or brie cheese--and place in between buttered challah or another bread. This recipe is too creamy (and oozing) for the panini press, so make it in a big skillet. Reduce amounts if it's only two of you. Try this recipe to celebrate National Grilled Cheese Day.. or save it for brunch another time.

Sweet Chocolate Orange Marmalade Grilled Cheese Sandwich

6 ounces Mascarpone
2 Tbsp Orange Marmalade
2 Tbsp sweet Butter (room temperature)
8 slices Challah or Brioche (sandwich size)
8 ounces Brie (sliced 1/4 inch thick)
14 ounces Dark Chocolate (65-75% cacao, fair-trade, organic), chopped

Combine orange marmalade and mascarpone.
Butter one side of each slice of bread. Place 4 slices, buttered side down on work surface. Spread mascarpone on bread. Place brie slices over mascarpone mixture and sprinkle with chocolate chunks.
Top with remaining slices of bread, buttered side up.
Heat large skillet over medium heat for 2 minutes. Put sandwiches in pan, cover and cook for 2-3 minutes until golden brown. Watch carefully.
Turn sandwiches, pressing each firmly with spatula or heavy pot lid (smaller than the skillet).
Cover and cook for 2-3 minutes until undersides are browned.
Remove cover, turn sandwiches over and press firmly with spatula or pot lid again.
Cook until cheese has melted completely.
Remove from pan and let cool 2-3 minutes.

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