POUND CAKE S'MORES

8 to 10 ounces very good bittersweet chocolate in thin bars
8 marshmallows
1 to 2 tablespoons confectioners' sugar
16 slices pound cake (each 1/4-inch thick)
1 bunch lemon verbena or mint, rinsed, dried, stemmed, and thinly
slivered, or 3 tablespoons thinly slivered candied ginger (optional)
3 tablespoons unsalted butter, melted

If necessary, break the chocolate bars into 8 rectangles; each should be about the size of a slice of pound cake.

Using a slender knife, cut the marshmallows crosswise into 1/4-inch slices; dust the knife with confectioners' sugar first to keep the marshmallow from sticking.

Arrange 8 slices of the pound cake on a platter and top each with a piece of chocolate, some marshmallow slices, and some lemon verbena and/or candied ginger, if using, in that order. Top with the remaining slices of pound cake.

The S'mores can be prepared several hours ahead to this stage. Keep covered with plastic wrap until ready to cook.

When ready to cook, brush the Pound Cake S'mores on both sides with the butter.

Cook the S'mores, (see contact grill directions below) until they are toasted and golden brown and the chocolate and marshmallows have melted.

Serve at once.

HOW TO COOK S'MORES IN A CONTACT GRILL:
Preheat the grill. If yourcontact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Arrange the s'mores on the hot grill, diagonal to the ridges, then close the lid. The s'mores will be done after cooking 3 to 5 minutes, as the s'mores cook, press down on the lid of the grill very gently.

Servings: 4 to 8
Source: Indoor Grilling by Steven Raichlen