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Toasted Bittersweet Chocolate Panino

Ingredients: 2 small slices fine-textured country bread, About 3/4 ounce high-quality bittersweet chocolate, roughly 3/8 inch thick, or enough chocolate to cover 1 slice of bread.

Bread and chocolate is a time-honored Italian tradition-a piece of chocolate and bread or brioche was a popular snack, or merenda, that my mother remembers eating as a child in Italy.

I've carried on this tradition myself. Here, I\rquote ve given it an added dimension by toasting a panino of bread and chocolate in the oven until the chocolate melts and the bread is crisp and hot. I love the contrasting flavors of toasted country bread and fragrant melted dark chocolate, and the point at which they merge-the barely sweet chocolate, strong as espresso, melting into the warm, yeasty flavor of bread. This is a favorite snack of mine. With it I issue two warnings: (1) wait until the panino cools a little or the chocolate, hot as molten lava, will burn your tongue, and 2) you may become addicted!

The amounts of chocolate to use and the measurements are approximate. It's a spontaneous kind of panino made to satisfy a craving, don't worry about exactness.

Arrange the chocolate on 1 slice of bread, stopping short of the edges by about 1/2 inch (the chocolate melts so it needs a little extra room). Cover with the other slice of bread.

Place in a 500° oven and toast for about 5 minutes on each side. Use tongs when turning the sandwich over-the chocolate will be somewhat liquid and may drip on you.

The panino is ready when the bread is lighly toasted on both sides and the chocolate melts. Cool briefly before eating.

Makes 1 panino.

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