Banana Croque-Monsieur

• 8 slices high-quality multigrain country bread
• 6 tablespoons butter, at room temperature
• 8 teaspoons sugar
• 2 very ripe bananas, peeled and thinly sliced
• 4 large pinches ground cinnamon
• 4 pinches ground ginger
• 4 pinches fleur de sel
• 8 teaspoons sweetened condensed milk
• 1 tablespoon lemon zest for garnish (optional)

1. Heat a sandwich griddle or a large skillet on medium-high.
2. Spread butter on one side of each bread slice, using equal portions butter.
3. Sprinkle 1 teaspoon sugar evenly over each side.
4. Place four bread slices on a work surface, butter-and-sugar side down.
5. Place bananas in equal portions on the slices, leaving a 1/4-inch border.
6. Sprinkle a large pinch of cinnamon, a pinch of ginger and a pinch of fleur de sel on each slice, and then drizzle 2 teaspoons condensed milk over the slice.
7. Top each sandwich with a slice of bread, butter-and-sugar side up.
8. Transfer sandwiches to griddle and cook until edges are crisp and well browned and sandwiches are warmed through, about 4 minutes.
9. (Alternatively, cook sandwiches in skillet, using a large spatula to gently compress them and brown them evenly, about 2 minutes on each side.)
10. Garnish with lemon zest, and serve hot.

country bread, butter, sugar, very ripe bananas, ground cinnamon, ground ginger, condensed milk, lemon zest

Taken from cooking.nytimes.com/recipes/1017097 (may not work)