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Chocolate sandwich with parmesan and arugula
How to cook Chocolate sandwich with parmesan and arugula
Step 1
Prepare chocolate sauce: pour water, balsamic vinegar into a saucepan. Then add sugar and half of the grated parmesan. Cook over medium heat until cheese is completely melted. Add chocolate and leave on fire until it melts. Pour in olive oil, mix. Remove the finished sauce from heat and cool.
Step 2
In an oven preheated to 170 degrees, dry the slices of bread, cool. Put 1-2 teaspoons of chocolate sauce on the croutons, add the remaining parmesan flakes and arugula leaves.
Chocolate sandwich with parmesan and arugula - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute the chocolate with dark, milk, or even white chocolate depending on your preference. Keep in mind that the sweetness will vary, so adjust sugar accordingly.
If you don't have balsamic vinegar, you can use red wine vinegar or a squeeze of lemon juice for a similar tang, but adjust the quantity to taste.
The chocolate sauce can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken upon cooling, so you may need to gently reheat it before using.
This recipe is already vegetarian! Just ensure that the parmesan cheese you use is made with vegetarian rennet.
Besides using an oven, you can also dry the bread slices in a toaster oven or even a dry skillet over low heat, watching them closely to prevent burning.
Consider adding a sprinkle of sea salt on top for contrast, or a drizzle of honey for extra sweetness. Some toasted nuts would also add great texture.
Yes, you can prepare the chocolate sauce and dried bread in advance. Assemble the sandwiches just before serving to prevent the arugula from wilting and the bread from becoming soggy.
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