Makes 2 sandwiches
Like getting up at four a.m.? You’ll have to if you want to make a proper pain au chocolat, that French breakfast favorite of dark chocolate in croissant dough. But don’t worry—you can create a tasty chocolate sandwich in minutes with a waffle iron and potato bread. No, it won’t have zillions of layers of flaky pastry. But it’ll be a darn fine treat on a weekend morning with a hot latte on the side.
4 slices potato bread
2 tablespoons unsalted butter, at room temperature
4 ounces dark chocolate, preferably 70% cocoa solids, broken or chopped into small bits
1. Heat a 6- to 8-inch round or a small square waffle iron to high according to the manufacturer’s instructions.
2. Meanwhile, smear each slice of bread with ½ tablespoon butter. Set two slices buttered side down (yes, down) on a cutting board. Divide the chocolate evenly on the unbuttered side of each slice, leaving a ¼-inch border. Top each with a second slice of bread, buttered side up.
3. Put one sandwich in the waffle iron, close, and cook for 1 minute. Open the iron, flip the sandwich over, and rotate 90 degrees, fitting it back into the indentations. Close the iron and continue cooking until the sandwich is golden crisp and the chocolate has melted, about 30 seconds.
4. Transfer the pocket sandwich to a cutting board and cook the second one as before. Cut them in half on the diagonal and cool at least 2 minutes before serving.