📝 About This Recipe
Elevate a childhood classic into a gourmet experience that balances creamy textures with the floral sweetness of raw honey. This sandwich features artisanal brioche toasted to a light golden brown, layered with handcrafted nut butter and a hint of sea salt to make the flavors pop. It's more than just a quick lunch; it's a nostalgic, energy-packed masterpiece that kids adore and adults secretly crave.
🥗 Ingredients
The Foundation
- 4 slices Brioche or Thick-cut White Bread (approx. 1-inch thick for a pillowy texture)
- 2 tablespoons Unsalted Butter (softened to room temperature)
The Creamy Layer
- 1/2 cup Creamy Peanut Butter (natural style works best for flavor)
- 1 tablespoon Cream Cheese (softened; adds a secret tang and silkiness)
- 1/4 teaspoon Vanilla Extract (pure Madagascar vanilla)
The Sweet & Salty Finish
- 3 tablespoons Wildflower or Clover Honey (high quality, runny consistency)
- 1 pinch Flaky Sea Salt (Maldon style preferred)
- 1/8 teaspoon Cinnamon (ground)
- 1 Banana (ripe, thinly sliced into rounds)
👨🍳 Instructions
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1
Place the softened butter in a small bowl and whisk until smooth. Lightly spread a thin, even layer of butter on one side of each bread slice.
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2
Heat a non-stick skillet or griddle over medium-low heat. Place the bread slices butter-side down and toast for 2-3 minutes until a very pale golden brown.
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3
While the bread toasts, combine the peanut butter, softened cream cheese, and vanilla extract in a small bowl. Stir vigorously until the mixture is light and aerated.
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4
Remove the bread from the skillet and place them on a clean cutting board, toasted-side down. The residual heat will help the peanut butter spread easily.
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5
Generously spread the peanut butter mixture over the un-toasted side of all four slices of bread, going all the way to the edges.
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6
Drizzle the honey in a zigzag pattern over the peanut butter on two of the slices.
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7
Using a toothpick or the tip of a knife, gently swirl the honey into the peanut butter to create a marbled effect.
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8
Sprinkle a tiny pinch of flaky sea salt and a dusting of cinnamon over the honey-swirled slices.
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9
Layer the thinly sliced banana rounds over the honey-peanut butter mixture in a single, overlapping layer.
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10
Place the remaining two bread slices (peanut butter side down) onto the banana-layered slices to close the sandwiches.
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11
Press down very gently with the palm of your hand to ensure the layers adhere to one another.
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12
Using a serrated knife, carefully trim the crusts if desired, or simply cut the sandwich diagonally into triangles.
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13
Serve immediately while the bread is still slightly warm and the center is gooey.
💡 Chef's Tips
For an extra crunch, swap creamy peanut butter for extra-crunchy or add a tablespoon of crushed honey-roasted peanuts. If the honey is too thick, microwave it for 5-10 seconds so it drizzles easily. Avoid over-toasting the bread; a light golden color keeps the brioche soft and easy for kids to chew. To prevent the sandwich from getting soggy in a lunchbox, let the toasted bread cool completely before adding the honey. You can substitute almond butter or sunflower seed butter for a nut-free version with the same delicious results.
🍽️ Serving Suggestions
Serve with a side of crisp apple slices or red grapes to balance the richness. A cold glass of whole milk or a vanilla oat milk latte for the adults. Pair with a small bowl of Greek yogurt topped with a few extra drops of honey. Great alongside a handful of veggie straws or lightly salted pretzels for a savory contrast.