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.

And watch Lazaraus Lynch's full episode on "Salon Talks" to learn more about his book, his family and injecting love into food.

*Nutella Bacon Banana Breakfast Grilled Cheese!*

Serves: 2
Prep time: 10 minutes
Total time: 25 minutes

Ingredients
8 thick-cut slices bacon, halved crosswise
4 tablespoons (½ stick) unsalted butter, at room temperature
8 slices Pepperidge Farm Chocolatey Chip Swid or Cinnamon Swirl bread
½ cup mascarpone cheese
½ cup Nutella
2 bananas, sliced

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.
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.

*Old-Fashioned NYC Chocolate Milk*

Serves: 2
Total time: 5 minutes
⅔ cup Fox's U-Bet chocolate syrup
2 cups whole milk
1 cup seltzer
Whipped cream, for serving
Shaved chocolate, for serving
Marshmallows, for serving
Chocolate sprinkles, for serving

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.

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.