Chocolate Panini Food

CHOCOLATE PANINI

Steps:

• Butter one side of each slice of bread; sprinkle with sugar. Spread cream cheese over the other side. Place candy bar on the cream cheese side of one slice; top with the other slice, butter side up. , Cook on an indoor grill or panini maker for 2-3 minutes or until bread is browned and candy bar is melted. Cut in half; top with strawberries and whipped cream.

CHOCOLATE PANINI

Steps:

• Preheat a panini press according to manufacturer's instructions.
• Sprinkle the chopped chocolate onto one slice of the ciabatta, then place the other slice on top.
• Cook the panini in the preheated press until the ciabatta is golden brown and the chocolate has melted, 3 to 4 minutes.

CHOCOLATE-RASPBERRY PANINI WITH MASCARPONE

Steps:

• Prepare barbecue (medium heat). Butter 1 side of each bread slice. Arrange 4 bread slices, buttered side down, on baking sheet; spread each with 1 tablespoon preserves. Arrange 8 berries over preserves on each slice. Sprinkle chocolate evenly over each, leaving 1/2-inch border. Spread mascarpone over plain side of remaining 4 bread slices, leaving 1/2-inch border. Place bread slices, mascarpone side down, atop each chocolate-topped bread slice. Sprinkle buttered side of sandwiches with 1 teaspoon brown sugar; press lightly to adhere.
• Grill each sandwich until chocolate melts and bread is golden, about 3 minutes per side. Transfer to work surface; cool 5 minutes. Using serrated knife, cut each sandwich in half. Transfer to plates.

CHOCOLATE PANINI

Steps:

• Preheat the oven to 450 degrees.
• Lay slices of the bread, butter side down, on an ungreased sheet pan. Sprinkle evenly with the chopped chocolate, covering the bread to within 1/4-inch of the crust. Cover each with a second slice of bread, butter side up. Press closed with the back of a spatula. Bake until the bread is golden and the chocolate begins to melt, about 5 to 7 minutes. Using a spatula, carefully turn each sandwich over and bake 5 to 7 minutes more. Let cool slightly before serving.

CHOCOLATE-HAZELNUT PANINIS

Steps:

• Divide the chocolate-hazelnut spread evenly among 4 slices of the bread and spread to cover. Sprinkle with the chopped hazelnuts. Top with the remaining slices of bread to make 4 sandwiches.
• Heat a medium skillet over medium-low heat and melt about half the butter. Working in batches, cook the sandwiches, pressing down lightly as they cook until the bread toasts, about 3 minutes. Turn and toast the other side, adding butter as needed. Dust the sandwiches with confectioners' sugar and serve.

CHOCOLATE-STRAWBERRY PANINI

Steps:

• Heat a panini grill to medium according to the manufacturer's instructions.
• Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down.
• Spray panini grill with nonstick spray and grill each panino until the pound cake is crisp and golden and the fillings are warm, about 2 minutes. Cut each panini in half and serve.

CHOCOLATE PANINI

Steps:

• Brush butter on one side of the slices of bread. On a work surface, put 4 slices of bread, buttered-side down, and sprinkle with chocolate up to 1/4 inch from the crust. Cover with remaining slices of bread, buttered-side up.
• In a large striped pan or non-stick skillet, cook sandwiches at medium-low heat, 2 at the same time, 6 to 8 minutes or until chocolate has melted and the bread is golden (press them with a spatula and flip at mid-cooking). Cook remaining sandwiches the same way.
• Cut sandwiches in 2 and sprinkle with icing sugar. Serve warm.