Recipe courtesy of Jeff Mauro
From:
Food Network Magazine
The Italian Elvis
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 942
- Total Fat
- 68 g
- Saturated Fat
- 33 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 5 g
- Sugar
- 28 g
- Protein
- 23 g
- Cholesterol
- 129 mg
- Sodium
- 1116 mg
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 942
- Total Fat
- 68 g
- Saturated Fat
- 33 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 5 g
- Sugar
- 28 g
- Protein
- 23 g
- Cholesterol
- 129 mg
- Sodium
- 1116 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Arrange the bacon slices side by side on a parchment-lined baking sheet; bake until crisp, 15 to 18 minutes. Drain on paper towels.
- Meanwhile, place the bananas in a small bowl and mash with a fork until smooth. Fold in the mascarpone until combined.
- Spread a thick layer of chocolate-hazelnut spread on 4 bread slices, then top each with 3 bacon slices. Spread the banana-mascarpone mixture on the remaining 4 bread slices, then place on top to make 4 sandwiches.
- Spread butter on both sides of the sandwiches. Heat a large skillet over medium-high heat. Working in batches if necessary, cook the sandwiches on each side until GBD-golden brown and delicious.
- Photography by Johnny Miller
