The problem with the pandemic is that I don’t go into grocery stores so I am at the mercy of the grocery store employees who are choosing my order. Sometimes they give me good substitutions, sometimes they don’t even seem to bother trying. I asked for a bakery style loaf of sourdough…. because I need extra thick slices for this recipe for Tonga Toast, (basically it’s the Polynesian Resort version of a stuffed french toast.) Instead, I got a loaf of regular old sliced sourdough. What to do, what to do…
I pondered taking my french bread (unsliced) that is for another meal and using that because I’d be able to cut those slices really large. But, that would leave me a meal short for the week and I just couldn’t wrap my head around a menu change so… I made something up.
I used two slices of the sourdough, put sliced banana in between each, used my hands to dip the whole “sandwich” into the egg mixture, used a big slotted spoon/spatula thing to gently lower the sandwich into the hot oil, used that spoon thingy and another smaller spatula to slowly turn the sandwich over so it could fry the other side and…
WINNER!
I even made the strawberry compote though I made that up too. I used 1/3 of a bag of Schwan’s frozen strawberry/banana mix instead of fresh strawberries.
TW’s mom LOVED it. But TW and I agreed that because the “toast” was not as thick as real Tonga Toast, it was just a LITTLE sweeter than it should have been. TW said a three slice sandwich would have been perfect. She’s right but that would be very hard to manage in the pot of oil. I just really need that whole loaf of sourdough, darn it.