For caramelized bananas:
3 nearly ripe bananas, sliced on the bias
3 tablespoons butter, divided
1/3 cup brown sugar
1/4 teaspoon cinnamon
pinch of salt
For sandwiches:
12 slices French bread
36 slices banana
12 slices cooked bacon
6 tablespoons peanut butter
9 Tagalong Girl Scout cookies -- 6 whole, 3 chopped in half (or a handful of chocolate chips)
To make caramelized bananas: Melt 2 tablespoons butter in a large frying pan over medium-high heat. When foam subsides, add bananas, arranging them so that as many bananas as possible are lying flat on the pan. Allow to cook undisturbed for 2 minutes, or until bananas begin to brown. Flip bananas and sprinkle with brown sugar, cinnamon, salt, and remaining butter. Cook for an additional minute or two, stirring to coat the bananas with the butter-sugar mixture. Remove from heat and set aside to cool.
To compose sandwiches: Spread 6 slices of French bread with peanut butter. Press one and one half of the cookies (or a few chocolate chips) into each slice. Add bacon, along with about 3 slices of banana. Top with remaining slices of French bread.
Grill sandwiches on a hot griddle or in a panini press until chocolate melts and panini are slightly browned.
Serve at once.
bacon recipe courtesy of: Burp! Recipes, Milwaukee, Wisconsin, April 22, 2010
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