Wolfgang Puck BISTRO BCGL0020 - Manual (Page 20)

Grilled Chocolate Sandwich
Serves 4
INGREDIENTS
8 slices soft white bread
1/2 cup Nutella (a chocolate hazelnut spread found by the
peanut butter section)
1/4 cup excellent quality white chocolate pieces
1/4 cup excellent quality bittersweet chocolate
1/2 cup toasted chopped hazelnuts
Very soft butter for spreading
METHOD
1 Preheat grill to sandwich press setting.
2 Working on a sheet of plastic wrap, butter the 8 slices of bread on
one side and lay 4 slices down, butter side down.
3 Top with 2 tablespoons to each of the 4 slices with Nutella.
4 Sprinkle with both chocolates, distributed evenly.
5 Top with remaining 4 slices of bread, buttered side out.
6 Sprinkle top of sandwiches with hazelnuts, distributed evenly,
pressing nuts into the bread lightly.
7 Load onto the panini, lower the lid, and cook for 3 minutes or
until golden brown.
8 Serve warm.
Stuffed French Toast
Serves 4 - 6
INGREDIENTS
1 loaf Raisin Nut Bread, or Challah – sliced into 2 inch thick slices
8 teaspoons cream cheese
4 teaspoons strawberry jam
4 large eggs
1/2 cup cream
1 teaspoon sugar
1 teaspoon cinnamon
Powdered sugar for dusting
METHOD
1 Preheat Panini Maker to sandwich setting.
2 With the tip of a sharp knife, cut a horizontal pocket into each slice
of bread, about 3 inches long.
3 Spread the inside of each pocket with 2 teaspoons of cream cheese.
4 Spread the inside of each pocket with the jam.
5 Beat the eggs,cream, sugar and cinnamon.
6 Soak the French toast well in egg mixture.
7 Place French toast on the grill.
8 Close the lid and set a timer for 4 minutes.
9 Serve
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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