Ingredients Jump to Instructions ↓

  1. 1/4 cup fat-free evaporated milk

  2. 3 ounces bittersweet chocolate, finely chopped

  3. 1 1/2 tablespoons butter, softened

  4. 8 slices thin whole-wheat or white sandwich bread

  5. 3 tablespoons bittersweet or semisweet chocolate chips

  6. 2 tablespoons chopped toasted hazelnuts,

Instructions Jump to Ingredients ↑

  1. Heat evaporated milk just until boiling. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.

  2. Spread butter on one side of each slice of bread. Divide the chocolate mixture on the unbuttered side of 4 slices, leaving a little border. Press chocolate chips and nuts, if using, into the chocolate. Cover with the remaining slices of bread, buttered-side up, and press lightly.

  3. Cook the sandwiches in a large nonstick skillet over medium-high heat for 1 to 2 minutes. Turn over, press with a spatula, and cook until nicely browned and the chocolate is barely melted, 30 seconds to 1 minute. Serve warm.


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