1 loaf brioche bread
1 cup peanut butter
1 cup strawberry jelly
1 banana
Cut the brioche lengthwise, eight inches long and half an inch thick. Place bread on cutting board and flatten it a bit using your hand. Put the peanut butter in the microwave for 20 seconds, to slightly soften. Spread the peanut butter and jelly evenly on the brioche. Cut fine slices of banana; place it on top of the jelly. Roll the brioche very tight. Cut into six pieces. Serve with an apple and your favorite beverage. — Submitted by Loews Hotels Chefs “Fuji” Fujita and Tung Ngyuen.
EDITOR’S NOTE: This recipe and photo came by way of Jennifer Duffy, director of public relations at Loews Vantana Resort in Tucson. SushiSKool, a culinary class for kids ages 5 & up, is offered weekly at Loews Miami Beach Hotel and Loews Lake Las Vegas Resort. For more information, visit loewshotels.com.
