Have you ever had a Monte Cristo sandwich? A Monte Cristo is a ham and cheese that is dipped in egg and then cooked. It’s topped with powdered sugar. It’s the American version of the French croque-monsieur. The cheese gets gooey, the ham is fried, the whole sandwich is warm. It’s a bit much, but delicious.
That’s kind of how this idea came about.
A peanut butter and banana sandwich one it’s one is amazing. Salty, sweet, creamy. Depending on the bread you choose, there can be some other textures involved.
The idea of making one into French toast sounded perfect because I love melty peanut butter. It’s actually one of my favorite toppings for ice cream.
This one was fun to make and it’s one I definitely want to play with because that is one heavy sandwich for cooking!
What You’ll Need
- 2 slices of bread of your choice (I used Pepperidge Farm Cinnamon Raisin)
- 1 to 2 egg whites or 1 whole egg
- 2 Tablespoons of peanut butter of choice (I used Jif)
- Half a banana
- medium sized skillet
- shallow bowl
- spatula
Directions
- On both sides of your bread spread your peanut butter. I used about a tablespoon on each side, you can definitely use more, but it may also make it a bit soggy during cooking.
- Slice your banana into slice about a centimeter thick. I used about half a banana for my toast – so a whole banana for both our sandwiches.
- Put slices onto one of the slices of bread and close sandwich.
- Pre-heat skillet to medium heat, so it’s hot for when you place your sandwich on it.
- In a shallow bowl either beat 1 to 2 egg whites or 1 whole eggs then place your sandwich in a shallow bowl. Make sure to coat the whole sandwich in egg.
- Immediately after covering your sandwich in egg , bring it over to your skillet and cook for one to two minutes before flipping. You may need to use your hand to hold the sandwich together during flipping just because it’s heavy.
- If you feel that it needs a little more cooking time that’s completely fine, bread thickness and amount of egg absorbed will change cooking time slightly.
