Strawberry-Mint Sandwich (p. 121)

We were at a cafe working on this very cookbook, minding our own business, when we overheard someone order a savory sandwich. Of course, I had to ask the question: “What would a sweet sandwich look like?” As it happened, strawberries were in season, so we went home and tested our theory. This strawberry-mint sandwich is delicious and we recommend making it with fresh, thinly-sliced rye bread.

Makes one sandwich
Takes 10 minutes

3 medium strawberries
2 slices of bread
2 tablespoons grated chocolate
Mint leaves to cover a slice of bread
2 teaspoons cocoa butter, divided

Slice the strawberries and lay them out in a single layer on one slice of bread. Sprinkle the grated chocolate over the strawberries, cover everything with a layer of mint leaves, and close your sandwich with the second slice of bread.

Place half of the cocoa butter in a skillet over medium heat. Put the sandwich on top of the pat of cocoa butter so that the fat will soak into the bread rather than spreading around the pan. Cover the skillet and cook the sandwich for about two minutes, or until the bottom of the sandwich begins to turn golden-brown. Flip the sandwich, placing the remaining cocoa butter under the sandwich, and cook for another two minutes, covered.

Serve while it’s hot from the pan.

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