For nearly a year, we have had a New York Times article (link) hanging from our refrigerator door that describes a sweet, pressed sandwich served at the Chickenbone Cafe in Williamsburg, Brooklyn. The paper has yellowed over time, but you can still make out the photo, which depicts a grilled sandwich of brioche and chocolate, served with a side of "slaw" made of candied citrus zest.
I did not make the slaw, but I did successfully replicate the sandwich at home. To make this simple dessert (or indulgent breakfast), pile shaved semisweet chocolate between two thick slices of brioche loaf, spread a thin layer of butter on the outside, and grill the sandwich in the press until the bread is golden brown and the chocolate has melted. Serve with fresh whipped cream.
Editor's Note: With this fourth installment of the PaninoLog (four posts in five days), The Food Section now returns to its regularly scheduled programming. Future grilled sandwich posts will occur on an ad hoc basis, as the inspiration strikes.