Chocolate-Raspberry Panini with Mascarpone 

Bon Appétit | July 2010

by Rochelle Palermo

Forget S'mores. This summer, we're making these sweet grilled sandwiches.

Yield: Makes 4
1/4 cup (1/2 stick) unsalted butter, room temperature
8 4 x 3 x 1/2-inch slices French bread
4 tablespoons raspberry preserves
32 fresh raspberries
4 ounces bittersweet chocolate (do not exceed 61% cacao), coarsely chopped
6 tablespoons mascarpone cheese
8 teaspoons (packed) golden brown sugar

Ingredient info: Mascarpone cheese is an Italian cream cheese that's sold at many supermarkets and at Italian markets.

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.



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