AuthoradminDecadence gets toasted in this sweet-savory masterpiece that defies every expectation of a sandwich. Imagine golden, buttery brioche, its surface crisped to caramel-kissed perfection, giving way to a molten core of velvety mascarpone and aged white cheddar. Nestled between the layers: ripe bananas, sautéed in a whisper of dark rum, brown sugar, and cinnamon until they shimmer in their own syrupy glory.
Each bite sends waves of creamy warmth and smoky sweetness, with hints of vanilla and flame-seared banana melting into the rich cheese. It’s indulgent, theatrical—like dessert had a secret affair with grilled cheese and left its best parts behind.
Would you serve it with a drizzle of bourbon glaze or a scoop of vanilla bean ice cream on the side?
Combine cream cheese and mascarpone in a small bowl.
Whisk the egg, milk and vanilla in a large, shallow bowl.
Melt 1 tablespoon butter in a skillet over medium heat. Add brown sugar; cook and stir until sugar is dissolved. Stir in liqueur. Bring to a gentle boil. Reduce heat to medium-low. Simmer, uncovered, just until mixture begins to thicken.
Add banana; cook and toss, constantly, for 2-3 minutes or until banana is well coated. Remove from the heat. Transfer banana and sauce to a bowl. Cool slightly. Wipe out the pan.
Spread mascarpone mixture on bread slices. Layer banana mixture on one bread slice. Sprinkle with salt. Top with remaining bread slice, mascarpone side down. Dip sandwich into egg mixture, coating each side.
Melt remaining butter in the same pan over medium-low heat. Toast sandwich for 2-4 minutes on each side or until bread is light golden brown and cheese is melted.
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