For a long time, France was not near the top of my “must see” list. Weird, I know. Every girl wants to see the Eiffel Tower in person, right? Not that I didn’t want to see it, but it wasn’t a burning desire.
As I got older, though, I started thinking less about the Eiffel Tower and more about the FOOD. I mean, macarons, croissants, and crepes…oh my. Then, I heard a rumor that in France, mothers make chocolate sandwiches for their children for lunch or after-school snacks. I have no idea if this is true or not, but NOW I have a burning desire to find out.
In the meantime, these. Grilled chocolate sandwiches (or paninis) are a cinch to pull off at home and will definitely add a little “ooo-la-la” to your lunchtime.
Simple ingredients: a baguette, an orange, a little sea salt, a good chocolate bar and
Land O Lakes® Butter with Canola Oil…perfect. I love the delicious, simple goodness of this sandwich.
The orange zest adds a little freshness…and hey, go ahead a slice up that orange after zesting to serve as a side. I like the long strings of orange zest, but feel free to use a smaller zester.
Sea salt and chocolate is a combination made in heaven. Feel free to substitute any sea salt, but if you splurge for the fleur de sel, know that it will last you for ages! I consider it a good investment. ;)
Here’s why I love Land O Lakes® Spreadable Butter with Canola Oil: It’s made with three ingredients. THREE! Cream, canola oil, salt. The end. Grab it from the fridge and it’s perfectly spreadable, and soft enough to stir in other ingredients, like the orange zest.
In a small bowl, stir together 2 tablespoons of Land O Lakes® Butter with Canola Oil and orange zest until well combined.
Cut each section of baguette in half lengthwise. Spread 1/4 of the butter/orange mixture on the top cut half of each baguette (on the cut side, not the crust.) Break the chocolate bars into large pieces to cover the bottom half of each baguette section. Do not let the chocolate overhang. Sprinkle a pinch of sea salt onto the chocolate.
Press the top and bottom halves together.
Divide the remaining tablespoon of butter with canola oil between the 4 sandwiches, spreading on both sides.
Heat a Panini press. Cook the sandwich for 1 to 1 and 1/2 minutes, until the chocolate is soft and just beginning to melt around the edges, but is not completely melted. (Alternatively, heat a pan over medium heat, place the sandwich on the pan, and press down with another pan weighted with a can or cookbook. Cook for 1 and 1/2 minutes per side.)
You’ll want the chocolate to still have some “bite,” and not be melted all the way through. Melting along the edges is just fine…and just delicious.
Ooo-la-la, y’all.
I’m so happy to be working with Land O’Lakes this year as a part of their Kitchen Conversations team. Be on the lookout for more posts and fun events throughout the year. Team Butter!!!
Be sure to check out the buttery delicious recipes from the rest of the group: Ree, Sommer, Julie, Maria, Jenny, Jessica, Joanne, and Brenda.
I just returned home from a trip out to the ranch with this group. I've had the pleasure of meeting each of these ladies before. When you read someone's blog and then actually meet them in person, they really do feel like old friends almost immediately.
There was a cooking contest, ranch tour, a tour of (the!) building, power outage, Charlie sighting...and, oh yeah, eating butter with a spoon. Yep. It was a GOOD TIME.
We also got to sample each other's recipes. Those links up there? Make them all. These girls know their way around food...and butter. Each and every recipe is a winner. Each and every one will make an appearance in my kitchen!
*some of these images are courtesy of Sommer, Julie, and Land O'Lakes*
Chocolate Baguette Sandwiches with Orange and Sea Salt
Yield: 4 ServingsPrep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
• 3 tablespoons Land O Lakes® Butter with Canola Oil, divided
• Zest of one large orange
• French baguette, cut into 4 equal portions
• 8 ounces bittersweet or semi-sweet chocolate bars (not chips)
• Pinch sea salt, such as fleur de sel
Directions:
In a small bowl, stir together 2 tablespoons of Land O Lakes® Butter with Canola Oil and orange zest until well combined.
Cut each section of baguette in half lengthwise. Spread 1/4 of the butter/orange mixture on the top cut half of each baguette. Break the chocolate bars into large pieces to cover the bottom half of each baguette section. Sprinkle a pinch of sea salt onto the chocolate.
Press the top and bottom halves together. Heat a Panini press.
Cook the sandwich for 1 to 1 and 1/2 minutes, until the chocolate is soft and just beginning to melt around the edges, but is not completely melted. If you do not have a Panini press, heat a pan over medium heat, place the sandwich on the pan, and press down with another pan weighted with a can or cookbook. Cook for 1 and 1/2 minutes per side.
{sunrise on the ranch}
Disclosure: Bake at 350 has partnered with Land O'Lakes for an exclusive endorsement of
Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.