Grilled Chocolate and Apricot Sandwiches

Martha Stewart Living, 2007

Makes 4 servings

    4 ounces dark chocolate bar fine chop                          
    16 dried apricots halved                                       
    4 pieces baguette ab. 5 in. long, cut LW                       
    1/2 teaspoon salt                                              

Divide chocolate and apricots among bottom halves of baguette, and sprinkle with salt. Sandwich with top halves.

Heat a grill pan over medium-high heat. Wrap the underside of a heavy skillet with foil. Place 2 sandwiches, top sides down, in grill pan. Top with skillet, and cook for 2 minutes. Flip, top with skillet, and cook until the chocolate has melted, about 1 minute. Repeat with remaining sandwiches. Serve immediately.

MY NOTE: Chop the apricots and use lots of chocolate on bottom and top to glue the bread together. In fact, might pull out some bread to make a trench for the fruit. Tasty and quick to cook.

MXF