Definitely not an everyday kind of treat, but for a one off luxurious, indulgent treat, this sandwich cannot be beaten.
Super simple to make but so delicious, who says all toasted sandwiches need to be savoury. As you know Daz loves a toastie and you will too once you try this…it has everything you need for pure satisfaction.
Makes: 4 Toasties
Prep Time: 45 minutes
Peanut Butter Caramel
Ingredients
150 ml Cream
60 g Peanut butter, smooth or crunchy
100 g Caster sugar
Method
- Boil the cream, remove from the heat, and add the peanut butter. Whisk to mix in and leave aside.
- Place a separate large saucepan over a medium heat for a minute to get hot. Gradually add the sugar to the pan in three stages. Stir with a wooden spoon or heat resistant spatula to dissolve the sugar and cook it to a deep amber colour in between adding each stage.
- Once all of the sugar is in and you have a golden caramel add half of the scalded peanut butter cream. BE CAREFUL! This mixture will expand furiously, and the steam is extremely hot. Whisk the mixture and gradually add the remaining cream until all is in. Reserve.
Chocolate Cream
Ingredients
125 ml Cream
1 tbsp Glucose syrup
110 g Dark chocolate, chopped
25 g Unsalted butter, room temperature
Method
- Bring the cream to a boil with the glucose and pour it onto the chocolate.
- Leave it to stand for 30 seconds before adding the butter and stirring it with a rubber spatula until you have a smooth and shiny cream.
- Cover the surface of the cream with cling film and leave to cool down at room temperature for a couple of hours.
Sandwich Assembly
Ingredients
8 Slices bread or brioche 1 cm thick
1 Banana
Salt flakes – for assembly
Unsalted butter, soft
Method
- Lay all of the brioche or bread slices onto a work bench or board and liberally spread the chocolate cream onto each slice. Use a knife or palette knife to spread the cream to just inside the edges of the slices and make sure it is nice and thick. Sprinkle a few salt flakes on top.
- Arrange the slices of banana onto four of the slices and top these slices with the remaining four slices of bread. Press down gently and then spread the top with some softened unsalted butter. Add sprinkle of salt.
- Flip each sandwich butter side down onto a heated sandwich press or frying pan, spread butter onto the top of the sandwich and dust with icing sugar. Cook evenly for 2 minutes before flipping over and cooking for a further two minutes.
- Remove from the press/pan and leave to sit for a minute, cut in two arrange on the plate with more icing sugar and some peanut butter caramel.