Banana Toffee Panini
"I totally owe this one to the brilliant simplicity of Hedy Goldsmith. A dessert panini? Why didn’t I think of that?! Now, dessert panini might not be your first thought, but this recipe brings a sweet new definition to the sandwich, tasting like a warm banana split in a cocoon of rich bread. If you own a panini press, then you already know that it invariably turns a regular sandwich into something irresistible. The texture contrast between the crunchy exterior and the soft, gooey interior is a big part of the sex appeal. The fleur de sel makes this dish; without the salty balance it would be way too sweet. This panini also rocks for brunch...."
INGREDIENTS
•
3 tablespoons granulated sugar
•
1 teaspoon ground cinnamon
•
4 tablespoons (1/2 stick) unsalted butter, at room temperature
•
Eight 3/4-inch slices brioche or challah
•
2 tablespoons dulce de leche or caramel sauce
•
4 very ripe bananas, halved lengthwise and crosswise
•
1/2 cup crushed toffee pieces, such as Heath
•
4 pinches of fleur de sel or other coarse sea salt
•
2 tablespoons sweetened condensed milk
•
Confectioners’ sugar, for dusting
•
1 cup Chocolate Sauce (recipe follows)
•
1 cup heavy cream
•
1 tablespoon unsalted butter
•
1/2 pound semisweet chocolate, chopped into chunks (about 13/4 cups)
•
(makes about 2 cups)
Comments & Reviews
Just A Pinch Sweepstakes