+
0 (0)

Halvah, banana and date syrup panini

Halvah, banana and date syrup panini
Kirk McKoy / Los Angeles Times

Katie Gurvin plunges her aqua-gloved arms into the bowl of hot tahini-sugar-fluff mixture and begins to work her magic. Hints of vanilla, caramel and sesame waft up as the young halvah maker repeatedly twirls her hands through the tawny batter. ... Read more

Total time: 15 minutes, plus freezing time for the halvah | Makes 1 sandwich, 1 to 2 servings.
  • 2 slices challah, pain de mie or other sturdy sandwich bread, crusts removed if you like
  • 2 teaspoons butter, softened
  • 2 ounces halvah, cut into 1/8- to ¼-inch slices and frozen
  • ½ banana, sliced
  • 2 to 3 teaspoons silan (date molasses)
  • Chopped 66% or 72% chocolate, optional
  • Crème fraîche or labneh, optional

Step 1Thoroughly butter one side of each bread slice. Arrange slices of halvah in a single layer on unbuttered side of one slice of bread. Lay banana slices in single layer over halvah and drizzle silan over bananas. Sprinkle a little chopped chocolate over, if desired. Cover with second slice of bread, butter side out. Place in panini press and toast until crisp and golden brown. Or, place in a heated skillet and weight with a second pan. Toast over medium heat until golden brown and crisp, flipping the sandwich halfway through toasting, 7 to 10 minutes total. Cool the sandwich slightly before cutting in half. Embellish with a dollop of crème fraîche or labneh, if desired. Serve the sandwich warm or at room temperature.


HAVE YOU TRIED


Corned beef in Bourbon-brown sugar sauce
Corned beef in Bourbon-brown sugar sauce

Cold Tomato Soup (Salmorejo)
Cold Tomato Soup (Salmorejo)

Tomato Consomme
Tomato Consomme

Salmon Cakes
Salmon Cakes

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Shiso sorbet
Haroset bars
Strawberry vacherin
Fresh butternut pie