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David_Venable

Chocolate PB&B Sandwich - What Was Your Favorite Childhood Sandwich?

by on ‎04-10-2015 04:43 PM

Hello, foodies…


I just left an In the Kitchen with David recipe development meeting for June! (I can hardly believe we’re talking about June recipes already!) But, we work ahead a bit on the show so we have time to create how-to videos, shoot really nice photos, and most importantly of all, develop the recipes themselves. It’s a lengthy process but a very important one, so we really put a lot of time and effort into making our dishes. Our “theme” in June is Road Trip month so we started combing through all your college town-restaurant entries today and WOW, DID YOU ALL SEND SOME GREAT PLACES! Thank you all for your stories, pictures, and suggestions—we hope to pick a winner very soon!


Now back to April and this springtime weather. It’s nearly 60 degrees here in the West Chester area today and our daffodils are opening up all over. Even my tulips out front are peeking out of the ground. I can’t wait until they bloom. I promise I’ll post a picture when they do!


Do  you remember our theme for April on ITKWD? We’re reinventing classic sandwiches and this Sunday we’ve got something for your sweet tooth. We’re making a spin on the good old PB&J…Chocolate PB&B Sandwiches.


Chocolate PB&B Sandwich


Chocolate PB&B Sandwich
Serves 5


This recipe is prepared with the Emeril Pro Series 2-Piece Raised Cullen E-Knife Set (K42273).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Ingredients:



  • 1 (16-oz) frozen butter pound cake, thawed

  • 5 Tbsp unsalted butter, softened

  • 10 tsp creamy peanut butter

  • 1 large banana, sliced

  • 2 (1.55-oz) bars Hershey's milk chocolate


Preparation:



  1. Position a rack in the center of the oven and preheat to 350°F.

  2. Trim the sides (about 1/4") of the pound cake to make a flat, even surface. Discard the edges. Cut the pound cake into 10 even slices.

  3. Spread 1 side of 5 pound cake slices with half of the softened butter and then place them, butter-side down, on a piece of parchment paper. Spread a teaspoon of peanut butter on the inside of all 10 slices. Arrange the bananas over the pound cake slices on the parchment paper. Place 4 squares of the Hershey's chocolate on top of the banana. Top with the other 5 slices of pound cake and spread all the outside tops with the rest of the butter. Press together gently.

  4. Preheat a large skillet over medium-low heat. Place the pound cake sandwiches into the skillet and cook for 3–4 minutes, or until golden brown on one side. Gently flip the pound cake sandwiches and cook for another 3–4 minutes.

  5. Place in the skillet in the oven for 2–3 minutes, or until the chocolate has softened. Remove the pan from the oven, place onto a cooling rack, and let it cool for 5 minutes. Serve immediately.


I always preferred peanut butter and banana sandwiches to PB&Js, so when we created this recipe we decided my preferred combo would be the perfect start of a more complex dessert sandwich. The result is this recipe. This does serve 5 people…if said people possess self-control. But, these are ooey, gooey, and downright addictive. So if you’re hosting dessert lovers, maybe plan on buying some extra ingredients.


If you buy a bunch of bananas, maybe my sandwich isn’t the only dessert at your party. How about my Deep-Fried Banana with Chocolate and Peanut Butter?



Or, No-Bake Banana Pudding?




Your blog question today is what was your favorite childhood sandwich? Peanut butter and jelly? Bologna and cheese? A fluffer nutter? I’ll see you this Sunday at Noon ET, foodies.


Keep it flavorful!
—David

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