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

serves 4

　　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)

　　

Chocolate Sauce

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)

　　

Step 1

Preheat a sandwich press according to the manufacturer’s instructions. If you don’t have an electric press, place a grill pan or heavy skillet over medium-high heat.

　　

Step 2

When building the sandwiches, make sure to distribute the ingredients evenly across the bread so the sandwiches press flat. First, combine the sugar and cinnamon in a small bowl. Spread butter on one side of each slice of bread and sprinkle with the cinnamon sugar. Flip the bread over and spread with dulce de leche on the other side.

　　

Step 3

Arrange 4 slices of banana on top of the dulce de leche on 4 of the slices of bread, then sprinkle with toffee pieces and salt. Drizzle sweetened condensed milk on top. Cover each with the remaining 4 slices of bread, dulce de leche side down, to make 4 sandwiches.

　　

Step 4

Put the sandwiches in the panini maker or grill pan. Close the press (or, if using a pan, place another heavy pan on top of the sandwich to press it down). Grill until the brioche is crisp on both sides and the cinnamon sugar caramelizes, about 2 minutes. (If you’re cooking the sandwich in a pan on the stove, after 3 minutes flip it over with a spatula to crisp the other side for a couple of minutes.)

　　

Step 5

Transfer the panini to a cutting board and cut into quarters. Dust with confectioners’ sugar and serve with chocolate sauce on the side for dipping.

　　

Chocolate Sauce

Step 6

Heat the cream and butter in a pot over medium heat. Once steam rises from the surface, add the chocolate, and stir until it’s melted and smooth. Remove from the heat and let cool to room temperature. You can store the sauce in a covered container in the fridge for up to 10 days. Rewarm before serving.

　　Michael's Genuine Food