Chef Lazarus Lynch presents his sweet take on grilled cheese in this tutorial video for Nutella Bacon Banana Breakfast Grilled Cheese. And don't miss Lynch's Old-Fashioned NYC Chocolate Milk, to go with it. Both of these recipes are featured in his cookbook, "Son of A Southern Chef: Cook With Soul," available now. <br /><br><br><br />And watch Lazaraus Lynch's full episode</a> on "Salon Talks" to learn more about his book, his family and injecting love into food.<br /><br><br>*Nutella Bacon Banana Breakfast Grilled Cheese!*<br><br>Serves: 2<br>Prep time: 10 minutes<br>Total time: 25 minutes<br><br>Ingredients<br>8 thick-cut slices bacon, halved crosswise <br>4 tablespoons (½ stick) unsalted butter, at room temperature<br>8 slices Pepperidge Farm Chocolatey Chip Swid or Cinnamon Swirl bread<br>½ cup mascarpone cheese<br>½ cup Nutella<br>2 bananas, sliced <br><br>In a large cast-iron skillet, cook the bacon over medium heat until crisp, about 4 minutes on each side. Remove the bacon from the skillet and drain on a paper towel-lined plate. Drain the remaining fat from the skillet and wipe with a paper towel. <br>Butter one side of each slice of bread. Place the bread on a work surface, buttered-side down. Spread the mascarpone cheese evenly over the unbuttered sides of half the bread slices. Spread the Nutella on the remaining bread slices. Add 4 pieces of bacon and the banana slices to each Nutella-topped slice of bread. Top with the mascarpone-topped slices to form sandwiches. Working in batches, cook the sandwiches in a cast-iron skillet over medium heat until golden brown on one side, about 3 minutes. Flip the sandwiches and cook until golden on the other side, about 3 minutes more. Remove the grilled cheese from the skillet, slice it in half, and serve. <br><br>*Old-Fashioned NYC Chocolate Milk*<br><br>Serves: 2<br>Total time: 5 minutes<br>⅔ cup Fox's U-Bet chocolate syrup <br>2 cups whole milk<br>1 cup seltzer<br>Whipped cream, for serving<br>Shaved chocolate, for serving<br>Marshmallows, for serving<br>Chocolate sprinkles, for serving <br><br>Divide the chocolate syrup, milk, and seltzer between two cups. Stir until well combined. Top each cup with whipped cream, shaved chocolate, marshmallows, and sprinkles. Drink and make a mustache.<br><br>Reprinted from "Son of a Southern Chef: Cook with Soul" by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Lazarus Lynch, Photography by Anisha Sisodia.<br>
