Chocolate Ganache Sandwich cooked  by michelin star chef on cinder grill sous vide easy recipe indoor grill prepared to precision

Grilled Butterscotch Ganache Sandwich

Grilled Butterscotch Ganache Sandwich by Michelin Starred Chef John Critchley

This fun “dessert grilled sandwich” is even more indulgent than a pain au chocolate and easier to make.  Our personal chef uses almond extract to enhance the aromas of the bread and muscavado sugar but using vanilla or Dark Rum works just as well.

Chocolate Ganache Sandwich cooked  by michelin star chef on cinder grill sous vide easy recipe indoor grill prepared to precision

Chocolate Ganache Sandwich recipe cooked on indoor precision grill cinder grill sous vide easy cooking

Serves 4-6


For the ganache

  • 4 tbsp Butter, unsalted
  • ½ tsp sea salt, finely ground
  • ⅓ cup Muscavado Sugar, packed (substitute dark brown sugar)
  • ½ cup heavy cream
  • 3.2 oz 65% dark chocolate
  • ¼ tsp pure almond extract

For the sandwich

  • 6 each ½ inch thick slices of pain de campagne, (substitute french bread boule)
  • 4 tbsp Butter, unsalted
  • As needed confectioners sugar (for dusting)


Chocolate Ganache sandwich prepared on cinder grill indoor precision grill sous vide method

Chocolate Ganache sandwich prepared by chef john critchley mission star chef michelin star chef cooks on indoor grill sous vide cinder grill precision cooker



  1. Melt butter in a small sauce pot over medium heat.

  2. Ad the sea salt, sugar, and heavy cream and bring to a simmer.

  3. Simmer, while whisking slowly, for 2 minutes.

  4. Remove from heat and ad the chocolate and almond extract.

  5. Let the chocolate sit for 1 minute then gently stir until combined.

  6. Strain and cool in the refrigerator, overnight or for 1 hour.

  7. Spread ½ cup of the ganache onto one layer of bread then sandwich with the top layer of bread.

  8. Using room temperature butter, spread on both sides of the sandwich to evenly cover lightly.

  9. Set cinder grill to 350°F (recommended bread temperature) and allow to preheat.

  10. Place sandwich on cinder grill and close the lid.  Set a timer for 5 minutes.

  11. When complete, remove from grill and let stand on a cutting board for 5 - 10 minutes to allow chocolate to cool slightly.

  12. Sprinkle with confectioners sugar and slice.

    Never Overcook Again

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