Togo Sweet Peanut Butter Caramel Grilled Sandwich

Be the first to rate

(No Ratings Yet)

Loading...

A sweet Togolese-inspired grilled sandwich that fuses creamy groundnut paste, ripe banana, toasted coconut, and a buttery caramel crust between slices of soft bread. The classic grilled-cheese technique gives you a crisp golden exterior that gives way to a warm, gooey filling.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 13 gSaturated Fat
• 72 gCarbs
• 5 gFiber
• 38 gSugar
• 14 gProtein
• 380 mgSodium
• 470 mgPotassium
• 110 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the groundnut filling

• 1/2 cup creamy groundnut (peanut) paste
• 2 tbsp honey
• 1 tsp vanilla extract
• 2 ripe bananas, sliced into 1/4-inch rounds
• 1/3 cup toasted coconut flakes

For the caramel layer

• 1/2 cup granulated sugar
• 2 tbsp water
• 1 tbsp unsalted butter

For assembly

• 8 slices soft white sandwich bread
• 3 tbsp unsalted butter, softened
• 2 tbsp powdered sugar, for dusting

Directions

1. Make the caramel: combine the granulated sugar and water in a small heavy saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and cook until the syrup turns a deep amber color, about 5 minutes.
2. Off the heat, swirl in the butter until smooth. Pour the caramel onto a parchment-lined plate and let it cool until firm but still pliable, about 4 minutes.
3. In a small bowl, stir together the groundnut paste, honey, and vanilla until smooth and spreadable.
4. Spread the groundnut mixture evenly over 4 slices of bread. Layer the banana rounds and toasted coconut over the paste.
5. Break the cooled caramel into small shards and distribute them over the fillings. Cap with the remaining bread slices to form 4 sandwiches.
6. Brush the outsides of each sandwich generously with the softened butter, covering edge to edge.
7. Heat a nonstick skillet over medium-low heat. Cook the sandwiches for 3 to 4 minutes per side, pressing gently, until the bread is deep golden and the caramel inside has melted into the filling.
8. Let the sandwiches rest for 2 minutes, dust with powdered sugar, slice diagonally, and serve warm.

Cook’s Notes

• Use very ripe, almost spotty bananas for the deepest sweetness and a silky texture.
• If the caramel hardens too much while assembling, microwave the shards for 10 seconds to soften before layering.
• Cook the sandwiches on medium-low heat so the bread does not brown before the caramel melts.
• For an authentic Togolese note, swap the honey for palm syrup (sukuto nguba).
• Serve immediately, as the caramel will re-harden once the sandwich cools.

You might also like

African

Togolese Jollof Rice with Smoked Fish and Chicken

African

Togo-Style Charcoal-Grilled Spiced Fish

African

Togo Style Steamed Cassava Grains

African

Togolese Stir-Fried Spaghetti