The Elvis Sandwich (Grilled Peanut Butter, Bacon, and Banana)

Sandwiched

The greatest column since sliced bread.

The Elvis Sandwich (Grilled Peanut Butter, Bacon, and Banana)

Note: Day-old bread is best for this recipe. If you can't find brioche loaf substitute with challah.

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest.

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  • Yield:makes 4 sandwiches
  • Active time: 30 minutes
  • Total time:30 minutes

Ingredients

  • 8 strips thick-cut bacon, coarsely chopped
  • 1 1/2 cups creamy peanut butter
  • 8 tablespoons (4 ounces) unsalted butter, softened
  • 2 tablespoons granulated sugar
  • 8 (1 inch-thick) slices brioche loaf (see note above)
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons bourbon
  • 4 ripe but firm bananas, sliced into 1/4-inch thick rounds

Directions

  1. 1.

    Cook bacon in large nonstick skillet over medium heat until crisp, 6 to 8 minutes. With slotted spoon, transfer bacon to paper towel lined-plate and cool to room temperature, about 5 minutes. Stir into peanut butter; reserve.

  2. 2.

    Transfer rendered fat to small bowl.

  3. 3.

    Combine butter and granulated sugar in small bowl. Stir in 2 tablespoons reserved bacon fat. Spread on 1 side of each bread slice.

  4. 4.

    Heat 2 tablespoons fat in now empty skillet over medium-high heat. Add bananas and brown sugar and cook until caramelized, 2 to 3 minutes. Remove from heat, add bourbon, and ignite with match. When flames die down, transfer to plate.

  5. 5.

    Spread each sliced of bread (on the plain side) with about 3 tablespoons peanut butter mixture.

  6. 6.

    Distribute banana slices evenly among 4 bread slices, then invert remaining 4 slices over them and press gently to adhere.

  7. 7.

    Heat skillet over medium heat. Cook sandwiches, 2 at a time, until crisp and golden, 2 to 3 minutes per side. Transfer to cooling rack and allow to set about 3 minutes prior to serving. Serve warm.