2 servings Easy
(14)
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Ingredients (6)

  • 1 teaspoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 ounces bittersweet chocolate
  • 1 (7- to 8-inch) French roll, sliced in half horizontally
  • 1 tablespoon unsalted butter, softened
  • Ice cream, for serving
Nutritional Information
  • Calories215
  • Fat12.96g
  • Saturated fat7.61g
  • Trans fat0.23g
  • Carbs25.49g
  • Fiber2.04g
  • Sugar13.75g
  • Protein2.6g
  • Cholesterol15.27mg
  • Sodium112.23mg
  • Nutritional Analysis per serving (2 servings) Powered by

The marriage of crusty bread and chocolate was consummated many years ago in Europe, but this tricked-out sandwich goes a step further. We took the best of a pain au chocolat and a churro, tossed it on the grill, and cut it into thin slices—the perfect accompaniment for your next sundae.

Read more about grilling.

Instructions

  1. 1Heat a gas or charcoal grill to medium (about 350°F) or a grill pan over medium-low heat.
  2. 2Combine sugar and cinnamon in a small bowl; set aside.
  3. 3Place chocolate inside bread, close, and evenly spread butter on the outside.
  4. 4Grill 5 minutes, pressing frequently with a metal spatula, until grill marks have formed on the bottom and the crust is browned. Flip and sprinkle 1/2 of the cinnamon sugar on the grilled side. Grill the other side until browned and crusty, about 5 to 8 minutes more.
  5. 5Remove from heat and sprinkle remaining cinnamon sugar on top. Cut into 1-inch pieces and serve with your favorite ice cream.
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