1/4 C Brewed Coffee
1 C Good Quality Dark Chocolate, roughly chopped.
1/4 C Cream
1 Jar Dulce de Leche, room temperature
1 Medium-Sized Loaf Sourdough Bread, thickly cut into slices.
Butter for spreading
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.