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1
Preheat a sandwich press according to the manufacturers instructions.
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2
If you dont have an electric press, place a grill pan or heavy skillet over medium-high heat.
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3
When building the sandwiches, make sure to distribute the ingredients evenly across the bread so the sandwiches press flat.
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4
First, combine the sugar and cinnamon in a small bowl.
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5
Spread butter on one side of each slice of bread and sprinkle with the cinnamon sugar.
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6
Flip the bread over and spread with dulce de leche on the other side.
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7
Arrange 4 slices of banana on top of the dulce de leche on 4 of the slices of bread, then sprinkle with toffee pieces and salt.
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8
Drizzle sweetened condensed milk on top.
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9
Cover each with the remaining 4 slices of bread, dulce de leche side down, to make 4 sandwiches.
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10
Put the sandwiches in the panini maker or grill pan.
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11
Close the press (or, if using a pan, place another heavy pan on top of the sandwich to press it down).
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12
Grill until the brioche is crisp on both sides and the cinnamon sugar caramelizes, about 2 minutes.
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13
(If youre cooking the sandwich in a pan on the stove, after 3 minutes flip it over with a spatula to crisp the other side for a couple of minutes.)
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14
Transfer the panini to a cutting board and cut into quarters.
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15
Dust with confectioners sugar and serve with chocolate sauce on the side for dipping.
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16
Heat the cream and butter in a pot over medium heat.
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17
Once steam rises from the surface, add the chocolate, and stir until its melted and smooth.
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18
Remove from the heat and let cool to room temperature.
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19
You can store the sauce in a covered container in the fridge for up to 10 days.
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20
Rewarm before serving.
