Grilled Dessert Sandwiches
By Chef Tom Fraker


1 twelve-ounce Pound Cake (store bought)
4 ounces Unsalted Butter melted and divided
1 three-ounce package Dried Tart Cherries
1 1/2 4 ounce Chocolate Bars
Ground Cinnamon to taste

Slice the pound cake into 12 slices. Butter each slice and place equal amounts of the dried cherries on six slices. Place equal amounts of chocolate on each of the six slices of cake. Sprinkle with the cinnamon and top with other cake slices. Brush both sides of the sandwiches with melted butter. Cover with a heat safe lid and grill until golden brown. Dust with ground cinnamon.


To give this sandwich a different look, dust it with powdered sugar.