If you prefer your chocolate sweeter, use Ghirardelli Milk Chocolate, or for a more intense treat, try a Ghirardelli 60% Cacao Bittersweet Baking Bar.
Slice the bread on the diagonal into slices 1/2 inch thick; there should be at least 20 slices of bread. Break the chocolate into 1/2-ounce squares. On a 4-ounce bar, there are eight 1/2-ounce squares. Butter one side of each slice of bread with 1/2 teaspoon of butter and make a sandwich, butter side out, using a piece and a half of chocolate per sandwich.
Heat a large pan over medium heat and, in batches, cook each sandwich until golden brown, pressing down with a spatula. Flip the sandwiches and cook the second side until golden brown, about 30 seconds. Keep warm in the oven.
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|Serving Size: 1 Sandwiche (48g)|
|Recipe Makes: 10 Sandwiche|
|Calories from Fat: 183 (100%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 13.1g||66 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 55mg||17 %|
|Sodium 2.8mg||0 %|
|Potassium 6.1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.2g||0 %|
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Calories per serving: 183
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