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


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

Recipe Facts



Active: 30 mins
Total: 30 mins
Makes: 4 sandwiches

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  • 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)
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons bourbon
  • 4 ripe but firm bananas, sliced into 1/4-inch thick rounds


  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. Transfer rendered fat to small bowl.

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

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

  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.

Special equipment

large nonstick skillet, paper towels, cooling rack

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