Raspberry and Chocolate With Almonds Grilled Cheese
9/7/2016, 11 a.m.
SERVES: MAKES 2 SANDWICHES
4 slices angel food cake (from a loaf)
2 tablespoons butter, at room temperature
1 teaspoon vegetable or canola oil
4 slices havarti cheese
4 tablespoons mascarpone cheese, softened
½ teaspoon granulated sugar
1 1.45-ounce bar HERSHEY’S Milk Chocolate with Almonds
½ cup fresh raspberries
Zest of 1 orange
Spread ½ tablespoon of butter on one side of each slice of the angel food cake and turn the unbuttered side up, laying the buttered side down on a cutting board or piece of parchment.
Layer each of the 4 slices of angel food cake with 1 slice of the havarti, then set 2 of the havarti topped slices aside. Spread half of the mascarpone on top of the other 2 slices and sprinkle with the sugar. Top these with a generous pinch of the orange zest then roughly break the pieces of the HERSHEY’S Milk Chocolate Bar with Almonds into chunks and divide among the 2 slices of cake with the mascarpone and zest. Top each slice with a few berries.
Drizzle the oil into a non-stick fry pan over medium heat. Place the four sandwich slices in the pan buttered side down. Cover with a lid and cook for 3-4 minutes or until the bread is golden and the cheese and chocolate has melted.
Transfer to a plate and top the chocolate, cheese and berry sides of the sandwich with the slices of cake with just the melted cheese. Enjoy hot.