Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail
The Bread Series
I’ve thoroughly enjoyed myself through this collaboration – what’s to complain? Delicious indulgent breads, generous toppings, three women, coffee, croissants, chit chat… but when I took a bite of this sourdough – everything else went out the window. I went through half the loaf, with quite a bit of butter – I’ve already accepted defeat and come to terms that I shall never be the pretty slim woman; that ship sailed a long time ago.
I boasted about the Pull Apart Garlic Bread with Marinara earlier, stating it’s the best thing in the world – I would like to revise my statement (since everyone is doing it!) to this sourdough by Le Artisan Boulangerie. This is the real deal and the best I’ve had in a very long time in this country.
So yes, while sitting down with the loaf and a block of butter is the way to go according to me, you can also be a slight bit more indulgent with this recipe. This recipe is actually inspired by the famous Elvis Sandwich – peanut butter, bananas and bacon between two slices of toasted bread.
I, instead, go for the dependable Nutella with some oozing caramelised bananas between two slices of bread, grilled in one pan; not much of a mess, save for the chocolate dripping down your hands while eating. Easy, quick, delicious – Kitchen Therapy at it’s best!
Photo Credits: The Kitchen Trail
- 2 slices sourdough
- 1 large firm banana, sliced
- 1 tbsp brown sugar
- 1/2 tbsp butter
- Place a non stick skillet on medium heat.
- Brush half the butter on the pan.
- Sprinkle the sugar on the banana slices and place on the skillet to caramelise on both sides (should take about 3-5 minutes on each side, depending on the ripeness).
- Spread generous amounts of Nutella on both slices of sourdough. Place the bananas on one slice and fasten with the other.
- Brush the remaining butter on the same skillet and place on medium heat and grill the sandwich on both sides for about 2-3 minutes.