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Four dessert sandwiches

SERVES 1 per recipe

Caramelised-banana, peanut butter and marshmallow sandwichBanana sandwichINGREDIENTS
2 tsp brown sugar
1 tsp butter
1 banana, peeled and halved lengthways
2 slices ciabatta, toasted 
1 tbsp crunchy peanut butter
4 marshmallows

1. Preheat oven grill.
2. Heat sugar and butter in a pan. Fry the banana until caramelised.
3. Spread peanut butter on the ciabatta and top with the banana.
4. Top with marshmallows and pop under the grill until charred.

Apple-pie sandwichApple pie sandwichINGREDIENTS
2 slices kitke (plaited white bread)
1 tbsp butter 
1 tbsp brown sugar
½ apple, sliced
1 sprig thyme
Pinch of cinnamon
2 tbsp goat’s-milk cheese

1. Fry kitke in a pan with 1 tsp butter. Remove.
2. In the same pan, melt remaining butter and sugar. Add apple, thyme and cinnamon. Fry for about minutes, until the apple is caramelised.
3. Spread the toasted bread with cheese and top with apple and any leftover caramel from the pan.

Cheddar, berry and basil grilled sandwichBerry sandwichINGREDIENTS
1 tbsp strawberry jam
2 tbsp chopped strawberries 
2 slices seed bread
Butter, to spread
3 slices mature cheddar
5 leaves basil

1. Mix jam and berries in a bowl. Microwave for 1 minute.
2. Butter both slices of bread.
3. On the unbuttered side of 1 slice, spread the berry compote and top with cheddar and basil. Close the sandwich with the other slice, butter facing outwards.
4. Fry until toasted.

Fig, bacon and Brie sandwichFig sandwichINGREDIENTS
4 rashers streaky bacon
1 tbsp honey
2 figs, tinned or fresh
2 slices rye bread, toasted
Butter, to spread
3 slices Brie, at room temperature

1. Cook the bacon in a non-stick pan until crispy.
2. Heat the honey in a small pan and toss the figs to coat. Cook for 5 minutes, or until sticky.
3. Spread both slices of bread with butter, then layer the bacon, glazed figs and Brie on top.

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