My husband and I have date night food challenges regularly. We’ve challenged each other’s potato salad, chili, pizza, and even grilled cheese sandwiches. Sadly, most of the time, his involved bbq and pulled pork…no matter the challenge. And, even more depressing is the fact that he our impromptu Facebook voting. I’m pretty sure our FB friends will vote for anything with cheese, bbq sauce, and pork.
The date night challenge was to create our best version of grilled cheese sandwiches for dinner AND dessert. His Southern Gentleman’s Grilled Cheese with Pulled Pork and Cherry-Bourbon Jam won the dinner…I’ll admit it. BUT, my Dark Chocolate-Raspberry Grilled Cheese on Pound Cake took dessert to a whole new level.
I hate getting messy. I hate dirt. I hate mud. I hate food on my fingers. However, as this sandwich dripped, I continued eating and licked my fingers when I was done. This creation is that good!
2 c. frozen raspberries
2/3 c. sugar
2 tsp lemon juice
½ TBSP cornstarch
70% cocoa dark chocolate bar-roughly chopped (1 oz. per sandwich)
Sliced Brie (3 oz. per sandwich)
Pound cake (2 slices/sandwich)
In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thick and bubbly. Remove and cool.
Spread 1 TBSP raspberry onto each slice of cake. Place 3 slices of brie onto each slice of cake. Place 1 ounce of chocolate chunks on the bottom slice of cake. Place the top slice of cake onto the sandwich. Brush sandwich with melted butter. Grill at 325 degrees for 2-4 minutes. Flip and repeat. If bread is browning too quickly, reduce heat. Grill until cheese melts.