When I woke up to an email from myself this morning, I knew it was bad news.
The other day, I had added myself to the blog's email list, after reports that people were receiving the same post five, six, maybe more times in their inbox.
If this was you, I'm very sorry. I know I repeat myself, but that's ridiculous.
I've tried a few things and I'm hoping the problem is resolved, but I don't know.
[June 12 update: The email list is shut off now. It'll stay that way unless I can get to the bottom of this, which at this point seems unlikely. To keep up with the blog, bookmark it, subscribe to its RSS feed or join its Facebook page.]
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This is the second waffle iron panini post. For the first, click here. (Unless you subscribe to the email list, in which case you've read that post like seven times already.)
As with a lot of things on this blog, I can't take any credit for this one. In fact, when I think about it, this post incorporates ideas from everyone but me.
It's important to realize is that the sweetness here comes from the filling, since the bread itself is neither cakelike nor sweet.
When I mentioned in passing to stresscake that I was planning on chocolate bread + almond butter + jam to accompany the savory waffled panini, she mentioned mascarpone. And I knew she was right.
I plopped mascarpone on top of a slice of chocolate bread and spooned over it a dollop of strawberry jam.
If you don't have the time or inclination to make the chocolate bread, use a brioche-type white bread and fill it with mascarpone and some chocolate shavings, chocolate chips, or just a dusting of cocoa powder. Don't have mascarpone? Try cream cheese.
I might love sweet panini even more than I do savory. But if you want to try combining them, there's always bacon and chocolate panini.