[onlypaid]
by Chef John Simmons
Summary: A twist on a classic peanut butter and jelly sandwich using Nutella and ripe bananas grilled to perfection. Can be used as a fun dessert or appetizer.
Cooking time (duration): 15 minutes
Number of servings (yield): 4
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Ingredients
- 3 Ripe bananas – peeled and sliced to ¼ inch.
- 3 plus TBS Butter
- ½C Dark rum.
- Fresh lemon juice – ½ lemon.
- 1/8C Sugar
- 8 Slices Brioche bread. Buttermilk or Hawaiian bread can be substituted.
Brioche is a highly enriched French bread, whose high egg and butter content give it what is seen as a rich and tender crumb. It has a dark, golden, and flaky crust from an egg wash applied before and after proofing.
Confectioner’s sugar - Nutella – hazelnut and chocolate puree found in your grocery store
- Heavy cream
Instructions
Banana Jam:
- Preheat skillet on low.
- Add butter.
- Add ½ bananas and increase heat to medium.
- Remove pan away from heat and add rum. Return pan to stove.
- Add lemon juice.
- Add sugar.
- Add pinch of salt and stir.
- When brown, set aside.
Sandwiches:
- Spread 4 slice bread with butter and sprinkle with confectioner’s sugar.
- Spoon banana jam on top of two slices. Place on the side without butter and confectioners sugar.
- Add Nutella to remaining 2 slices of bread. Place on the side without butter and confectioners sugar.
- Put bread slices together – one with banana jam and one with Nutella.
Put slices in skillet and brown on both sides.
Dipping Sauce:
- Mix together equal parts Nutella and heavy cream.
To serve:
- Cut sandwiches into quarters.
- Arrange on serving dish.
- Put dipping sauce in separate bowl.
- Sprinkle sandwich wedges with confectioners sugar.
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