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3 tablespoons unsalted butter, softened

2 tablespoons spicy brown mustard

1 garlic clove, minced

8 slices rye bread

¼ cup mayonnaise

2 tablespoons ketchup

1 tablespoon sweet relish

DIRECTIONS:

Light a grill for direct medium heat, about 375°F.

Brush the grill grate and coat with oil. Coat the outside of the corned beef with the oil and grill until browned on both sides, about 8 minutes, turning halfway through.

Remove to a cutting board and chop finely. Mix with the sauerkraut and Swiss cheese in a large bowl.

Mix together the butter, mustard, and garlic; spread on both sides of the bread. Sandwich the corned beef mixture between the bread slices. Press down on the sandwiches with your hands, pushing in any stray bits.

Mix the mayonnaise, ketchup and relish and set aside.

Brush the grill grate and coat with oil. Put the sandwiches on the grill, cover the grill, and cook for 5 to 8 minutes, until the bread is grill-marked and the cheese melts, turning once.

Cut each sandwich in half and serve with the Russian dressing.

SANDWICH

Pain au Chocolat French Toast

MAKES 4 SERVINGS

A slab of chocolate sandwiched between slices of French bread is the PB & J of France, and the inspiration for this sensual grilled French toast. A glaze of cinnamon honey butter gilds the lily.

INGREDIENTS:

1 French baguette, about 12 inches long

4 ounces semisweet chocolate

5 large eggs

1½ cups half-and-half or milk

1 teaspoon pure vanilla extract

Pinch of salt

1 tablespoon sugar

2 tablespoons unsalted butter, softened

1 tablespoon honey

½ teaspoon ground cinnamon

Pinch of grated nutmeg

DIRECTIONS:

Cut off and discard a small diagonal slice off each end of the bread. Cut the bread on a diagonal into eight 1½-inch-thick slices. Cut a slit through the top crust of each slice to form a deep pocket. Break the chocolate into pieces and insert a piece in each pocket.

Lay the stuffed slices of bread in a shallow baking dish just large enough to fit all of the slices snugly in a single layer.

Mix the eggs, half-and-half, vanilla, salt, and sugar. Pour the mixture evenly over the bread. Carefully tilt the pan and swirl the egg mixture to completely coat the bread. Let sit for 30 minutes or cover and refrigerate overnight.

Light a grill for direct medium heat, about 375°F. While the grill heats mix the butter, honey, cinnamon and nutmeg together. Set aside.

Brush the grill grate and coat with oil. Put the French toast on the grill and cook until nicely browned, about 5 minutes per side. Transfer to a platter and brush both sides with the cinnamon honey butter.

WAFFLE

Fire-Toasted Sour Cream Walnut Waffles with Maple-Grilled Fruit

MAKES 4 SERVINGS (4 LARGE WAFFLES)

Waffles are the most whimsical of fire-flecked breakfast options—a light and crunchy honeycomb cradling puddles of warm syrup, bits of grilled fruit, and melting blobs of butter. We have found that oversized Belgian-style waffles grill best. They toast beautifully over a low fire and have a large honeycomb, which easily holds lots of topping. The waffle batter is exceptionally light and tender because it’s made with sour cream. It also contains ground walnuts, which lend these waffles a toasty, crunchy richness that goes great with the maple-glazed fruit accompaniment.

INGREDIENTS:

Sour Cream Walnut Waffles:

1 cup sifted cake flour

1¼ teaspoons baking powder

1 teaspoon baking soda

2 tablespoons sugar

½ cup finely ground walnuts

3 extra-large eggs, separated

2 cups sour cream (not fat-free)

2 tablespoons walnut or canola oil

¼ teaspoon sea salt

Butter for coating waffle iron

Maple-Grilled Fruit:

2 bananas, cut in half lengthwise through the peel

1 crisp apple, peeled, cored, and cut into 16 wedges

1 ripe pear, peeled, cored, and cut into 16 wedges

1 tablespoon walnut or canola oil

¼ cup maple sugar or brown sugar

4 tablespoons unsalted butter, melted

¾ cup maple syrup, warmed

Unsalted butter for serving (optional)

DIRECTIONS:

For the waffles: Preheat a waffle iron. Mix together the