The Ultimate Weekend Breakfast: Caramelized Chocolate, Banana and Marshmallow Sandwiches

When you hear the word 'sandwich,' you probably think of meat and cheese squished between two slices of bread. But what about fluffy marshmallows, fresh banana and a sprinkle of chocolate chips? Before you cry foul, think of the crepe: you stuff those with Nutella, jam, and butter. What makes bread so different? Sweet sandwiches deserve the hype. The natural sweetness of the golden-grilled buttermilk bread and the marshmallows are enhanced by the sizzle of a skillet, which also melts the chocolate chips on top of that gooey fluff. Bananas balance the richness. So go ahead, have dessert before dinner (and make a few extra for dessert number two).

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Servings: 4
Prep: 15 minutes
Total: 15 minutes

INGREDIENTS
2 tablespoons unsalted butter, room temperature
2 tablespoons (packed) dark brown sugar
4 slices buttermilk bread
8 whole large marshmallows
2 metal skewers
2 tablespoons semisweet chocolate chips
12 banana slices

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PREPARATION
Mix butter and sugar in small bowl to blend. Spread on one side of bread slices. Place 2 slices, buttered side down, on plate. Skewer 4 marshmallows on each of 2 skewers; hold skewers over open flame and toast until marshmallows are blackened in spots, about 10 seconds. Divide marshmallows between bread slices on plate, leaving 1-inch border. Sprinkle chocolate chips over marshmallows, dividing equally. Top with banana. Cover with remaining bread, buttered side up, pressing slightly. Heat large nonstick skillet over medium-high heat. Add sandwiches; cook until brown, about 1 1/2 minutes per side. Transfer sandwiches to work surface; cool 1 minute. Cut diagonally in half and serve.

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