Banana Toffee Panini

Name: Banana Toffee Panini
Yield: serves 4
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 1 3/4 cups); (makes about 2 cups)

December 9, 2011

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.

Recipe notes

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