This sweet and creamy combination was famous at sandwich shops across the country in the 1950s.
8 slices soft white bread
¼ cup reduced-fat creamyor crunchy peanut butter
1 small banana, very thinly sliced
4 large eggs
3 tablespoons reduced-fat milk
1⁄8 teaspoon freshly ground black pepper
2 tablespoons butter
pancake syrup or honey, for serving
1. Arrange the bread on your work surface. Spread one tablespoon peanut butter on each of 4 slices. Top with banana slices. Cover with a second piece of bread.
2. Using the tines of a fork, press down around the outside of the bread to seal the 2 pieces together, enclosing the filling.
3. In a large bowl, whisk the eggs, milk, and pepper. Dip the sandwiches,one at a time, into the egg mixture, pressing down to saturate both sides. Turn the sandwiches over for a dunk on the second side if necessary. Don’t let the bread sit in the mixture for too long or it will get too soggy.
4. Melt the butter in a large nonstick skillet over medium heat. When the butter is melted and hot but not browned, add the French toast sandwiches. Cook for 2 minutes per side, until golden but not brown.Flip each sandwich over and cook for 2 minutes on the second side until golden.
5. Transfer to plates and serve with pancake syrup or honey.
This post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.