Grilled Cream Cheese And Banana Sandwich With Pineapple Salsa Breakfast Recipes


Home  >  Recipes  >  Breakfast Recipes   >  Grilled Cream Cheese And Banana Sandwich With Pineapple Salsa Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   checkerboard   muffins   roll   pizza   burger   curry   tuna   sweet potato   wine   mousse      steaks   kaposzta salata   lasagna   souffle   lassi   medovnik   hungarian   dipping sauce   gluten free   Condensed Milk Recipe   guacamole   butter cookies   lemonade   blueberry fungee   shawarma   urdu   biryani   bombay biryani   donuts   puff pastry    birthday cake   chicken chilli   apple cake   Indian Chicken Curry   blueberry funge   dum biryani   gulab jamun   Burfi   drumsticks   ampalaya   Danish Pastry    beirox   nuggets   white sauce   cheddar cheese   samoosa   chicken pasta   apple custard   red wine and rosemary porterhouse   mustard meatloaf   Baklava   kanum ma kang mung   chinese rice   lemon lime   chocolate cookies   lamb stew with rosemary dumplings   pinacolada   1994 3rd Place   apple pinwheels   fajita chicken   cheese balls   moosa   potatos   salsa sauce   Cream Cheese Recipe   plain cake   pepsi   frappuccino   tuna ring   key lime cake   vegetable biryani   coca cola   lemon lime soda   phirni   crab mousse   chicken picata   aljotta   Lunchbox    apple Salsa   apricot muffins   targine   whelks   BBB   ground cherry pie   flounder   tartar sauce   cheese pizza   turkey wrap   skillet enchiladas   vanilla cream cake   albanian   electric lemonade   3B   mister saleem 


Grilled Cream Cheese And Banana Sandwich With Pineapple Salsa

Ingredients:

  • Grilled Cream Cheese Sandwich with Banana and Pineapple Salsa
  • 1/2 ripe pineapple, peeled, core removed
  • 1 orange, zested
  • 1 tablespoon sugar, plus 3 tablespoons, plus 1/4 cup
  • 1/4 vanilla bean split
  • 1 tablespoon lime zest
  • 8 ounces cream cheese, softened
  • 1 tablespoon rum
  • 12 slices Brioche, cut 1/2 inch thick, crust removed
  • 4 to 6 ripe bananas, peeled and sliced lengthwise 1/4 inch thick
  • 6 pieces aluminum foil, cut into 8 by 8-inch squares
  • 4 ounces butter, room temperature



  • Method:

  • Pineapple Salsa:
  • Cut the pineapple in small dice and place in colander. Set aside and let the juice drain, reserving the juice. Julienne the orange zest and place in a small pot and cover with water. Bring to a simmer and cook for 2 minutes. Strain and reserve the zest and the orange flavored water. Using the same small pot, combine the reserved pineapple juice, 1 tablespoon sugar, and orange zest. Scrape the vanilla bean seeds into it the pot as well. Bring to a simmer. Place the pineapple in a bowl and pour over the juice. Let it sit for 2 hours or overnight.
  • Sandwich Filling:
  • Combine the lime zest, 3 tablespoons sugar, cream cheese, and rum in a medium bowl and whip until smooth. Reserve. This can be made and refrigerated up to 2 days in advance.
  • To build the sandwiches:
  • Cut each brioche slice in 1/2 and brush with butter on one side. Sprinkle with some of the remaining 1/4-cup sugar and turn over so the non-buttered side is faced up. Spread a 1/4-inch layer of the cream cheese spread on all slices. Put a layer of bananas on 1/2 the slices and place the other slice of brioche on top, forming a sandwich.
  • Lightly butter and sugar the aluminum sheets and place a sandwich on each. Fold up and reserve. Place the sandwiches over a medium low heated grill and cook 3 to 4 minutes on each side or until the sandwich gets nicely toasted on both sides. Remove from grill. These can either be unwrapped and platted or the aluminum can be opened and the pineapple salsa spooned right on top.





  •  Grilled Cream Cheese And Banana Sandwich With Pineapple Salsa   Grilled Salmon Hash   Grilled Tomatoes And Scrambled Eggs Chinese-style   Grilled Onion Frittata   Grilled Sausage And Egg Breakfast Sandwiches 

     

     

    Copyright 2009 - 2015, All rights reserved, PagesPak.com