- 1⁄4 cup granulated sugar
- 1 1⁄2 teaspoons ground cinnamon
- 9 large ripe bananas
- 12 3⁄4-inch-thick slices brioche or challah (day old bread works best)
- 6 tablespoons (3/4 stick) unsalted butter, soft but not melted
- 1⁄4 dulce de leche
- 3 tablespoons sweetened condensed milk
- 1 teaspoon fleur de sel
- 1 cup crushed chocolate-covered toffee pieces (preferably Heath)
- Confectioners’ sugar, for garnish
1. Position a rack in the center of the oven, and preheat the oven to 300 degrees Fahrenheit (275 degrees Fahrenheit if using a convection oven). Preheat a panini or sandwich press according to the manufacturer’s instructions. (If you don’t have a press, heat a griddle pan over medium heat until hot.) Line a large baking sheet with foil.
2. In a small bowl, combine the sugar and cinnamon, and stir until well blended. Peel
the bananas, and cut each one lengthwise, then again crosswise. You’ll have a total of
3. Arrange the bread slices on a work surface. Spread them evenly with the butter, sprinkle with the cinnamon sugar, and then flip the slices over. Divide the dulce de leche among the slices and spread it evenly.
4. Using the tines of a fork, drizzle the sweetened condensed milk over 6 of the slices and sprinkle with the fleur de sel. Arrange 6 banana pieces on each of the 6 slices, overlapping and stacking as needed to make the bananas lie as flat and as evenly as possible. The second layer of bananas works best when arranged on a 90-degree angle in relation to the first.
5. Sprinkle the toffee pieces evenly over the remaining 6 slices of bread and press lightly with your palm so they stick to the dulce de leche. Carefully flip the toffee- coated side of the bread slices onto the banana-covered bread slices, pressing lightly so the layers stick.
6. Put the paninis on the press (in batches, if necessary), pull the top down, and cook until they are caramelized and crisp, 4 to 7 minutes, depending on your machine. (If you are using a griddle, arrange a heavy pan on top of the bread and cook, turning the paninis once, for 4 to 7 minutes, or until browned on both sides). Using a spatula, transfer the cooked paninis from the press to the prepared baking sheet. Repeat with the remaining paninis.
7. Bake all of the paninis for 10 to 20 minutes (5 to 10 minutes if using a convection oven) or until warm throughout. Cut each one into halves or quarters, dust with confectioners’ sugar, and serve immediately.
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