GQ (Australia) - - TASTE & TRAVEL - ibm­chefwat­

8 SLICES OF FRENCH BREAD 120ml GRATED PARME­SAN CHEESE 60g CHOPPED DARK CHOCO­LATE 60g CHOPPED UNSWEET­ENED CHOCO­LATE 120ml SHRED­DED CO­CONUT 60ml GRAPE JAM 30g UN­SALTED BUT­TER 1 TBSP PACKED LIGHT BROWN SUGAR Pre­pare bar­be­cue (medium heat). But­ter one side of each of the bread slices. Ar­range half the bread slices, but­tered side down, on a bak­ing sheet; spread each with a quar­ter of the grape jam. Ar­range a quar­ter of the co­conut over the grape jam. Sprin­kle the two choco­lates evenly over each, leav­ing a 1.2cm bor­der. Spread Parme­san over the plain side of the re­main­ing slices, leav­ing a 1.2cm bor­der. Place the slices, cheese side down, atop each choco­late-topped slice. Sprin­kle the but­tered side with a quar­ter of the sugar; press lightly. Then, grill each sand­wich about three min­utes per side. Al­low to cool for five min­utes. Cut each sand­wich in half.

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