I like to think I’m kind of a bad ass.
Hence the double nose piercings, ingredients sleeve on my left arm, chest tattoo front and center, and don’t ef with me front-laced ass kickin’ boots. I listen to bad ass bands like Anti-Flag and No Means No and New Kids on the Block. Oh yeah, and no big deal, but I totally have a Judas Priest t-shirt that’s been shredded to tatters.
I am hard core. Don’t cross me man. I will mess. you. up.
Truth be told: Yes, I do have tattoos and piercings. But I pair my boots with cardigans and floral dresses. I do actually still listen to NKOTB (circa 1988). And the Judas Priest t-shirt was ripped when I bought it. Apparently that’s how the kids roll these days; I can’t even name a song by Judas Priest. But I get lots of high fives walkin’ down “the drive” when I wear it.
I’m nothing, if not authentic.
I should also note that I’m regularly in bed by 9pm and up by 5:30, I get excited about writing letters and canning and crafting, and my idea of a perfect night is one where I don’t have to get out of my jammie-jams. In fact, I think I’ll start hosting PJ potluck parties to encourage more of that.
Dude. At 34, I am officially an 88 year old woman.
Okay, so maybe I’m not really that bad ass.
But you guys. This weekend I made dessert ultra bad ass. And really, when it comes to bad-ass-ness, isn’t that what really matters?
You wouldn’t have found any fluffy cakes or pretty pastries or frosting piped with precision in my kitchen yesterday. Nay, I’m talking about a leather jacket wearing, Bon Jovi rocking, black underwear donning kind of dessert. And greasy to boot.
Just how I like ’em.
In conceiving the dessert, I was inspired by this month’s air drop from Parachute Coffee: La Union Coffee Beans via Rosso Coffee Roasters in Calgary. Being a born and
bread bred Albertan (something I attempt to deny with my yoga pants, year round flip flop wearing and affinity for Vancouver), I’m excited to support a Canadian roaster from my home province. With flavours of ripe plum, Brazil nut and cocoa, what better to do with coffee than amalgamate it into a sandwich?
You know, except make coffee. Which I also did. With the stellar brew kit Parachute sells. It was the coolest way to make coffee ever. Actually, I sent them a private Instagram message and my exact words were: “You guys. This brew kit is fucking cool!” Sure, it’s a bit of a process to hand grind my beans first thing at 5:30am, but man alive I’m gonna have one ripped arm.
Excuse me ladies, which way to the beach? Ow ow!
Now everyone loves a sandwich. Especially when they’re Grilled Salted Caramel Dark Chocolate Coffee Sandwiches.
Pairing the nutty, chocolatey brilliance of the coffee with more chocolate just seemed to be a no brainer. But I also happened to have a jar of (boozy) dulce de leche in the fridge. Uh, okay. Caramel, chocolate, coffee? Hell yes. Sprinkle with a little flaky sea salt like Maldón and you have in your hand, one bad ass, chocolately, caramely, salty, coffeey dessert sandwich! La Union Coffee? I think you mean la union of flavour!
You wanna argue with me? I can take you. I am bad ass, after all. Or something. Never mind. Just come over for coffee and Grilled Salted Caramel Dark Chocolate Coffee Sandwiches before noon. We’ll wear onesies. We’ll talk. We’ll eat. We’ll get hopped up on caffeine nice and early so I can hit my 9pm bed time. Yes?
Grilled Salted Caramel Dark Chocolate Coffee Sandwiches
Yield 4 servings
- Place the chocolate, coffee and cream in a water double boiler over medium heat. If you don't have a double boiler (I don't), pour a couple inches of water in a pot and fit with a heat proof bowl over top. The chocolate, coffee and cream will go in the bowl. Stir constantly to avoid burning until the chocolate melts and the coffee and cream are well incorporated. Remove from the heat and set aside. Allow to cool for about 5 minutes.
- Place a pan - cast iron is my favourite - over medium-high heat. As it warms, butter one side of each piece of bread, just like a grilled cheese sandwich. Place buttered bread in the pan and cook until toasty.
- Remove from the pan and slather one half of the bread with as much caffeinated chocolate as you can stand, do the same with the dulce de leche on a second piece. Get messy. Sprinkle one side with salt and marry the two. Cut in half. Repeat until all sandwiches are pieced together.
- Skewer with some boozy cherries or fruit.
You can make the dulce de leche, coffee and if desired, bourbon soaked cherries ahead of time, up to 3 days in advance. If you don't have your own boozy cherries, pick some up from an artisan grocer or farmer's market in your area. Or just garnish with fruit - Summer strawberries would be divine here, as would Winter oranges!
What goes into your grilled sandwiches? Ever have a sammy for dessert? Are you a bad ass? How do you take your coffee? What music are you listening to lately? What time do you go to bed? Do you belong to an “…of the month club”? Spill it below!
Disclosure of Material Connection: I am a brand ambassador for Parachute Coffee and they DID provide me with financial compensation and a bag of Rosso Coffee Beans at no cost to mention their company here. Regardless, I only recommend, giveaway or share products or services I use personally and genuinely believe will be of interest to my readers. All opinions, words and information here are entirely accurate and a reflection of my true experience and were not influenced, in any way, by the above mentioned products or companies. Opinions and views are my own. Because that’s how I roll, yo. I’ve never been one to shut my mouth – I’m not going to start now. If something sucks, why would I waste your time? I wouldn’t. Capiche?