The Elvis Sandwich

by Joseph Erdos
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elvissandwichI've loved peanut butter sandwiches as long as I can remember. And I don't know anyone who hasn't eaten them as kids or even adults. Most people owe their school lunches to peanut butter and jelly. But somewhere down the line I had lost my interest in the sandwich and peanut butter in general.

It wasn't until my travels in England that I really had a strong craving for a real pb&j.

 For me the sandwich was never complete with just any jelly—it always had to be Concord grape jelly. I was inconsolable that in London I couldn't find a jar of Concord grape jelly (because Concord grapes are only native to America). So my only substitute was blackcurrant jam, which wasn't bad but it didn't hit the spot.

It took a trip far away from home to help me realize how much I had missed a peanut butter sandwich. 

In New York there's a place that specializes in peanut butter sandwiches. But I had never managed to eat there, that is until recently. Peanut Butter & Co. has everything a peanut butter lover could ask for in their massive variety of sandwiches all using peanut butter. But my favorite is one that the King himself loved—and by king I mean Elvis.

The Elvis sandwich consists of peanut butter, banana, honey, and crispy bacon! Grilled, the sandwich is an amazing treat that's hard to resist for any fan of peanut butter, Elvis, or both.


The Elvis Sandwich

Note: Toasting the bread beforehand makes it a little easier to spread the peanut butter without flattening the bread.

2 slices whole-wheat bread, lightly toasted
3 tablespoons creamy peanut butter
1 banana, sliced thinly lengthwise
2 teaspoons honey
3 strips fried bacon
cooking spray

Preheat a panini press pr skillet on medium-high heat. Spread one side of each bread slice with 1-1/2 tablespoons peanut butter. Lay banana slices over peanut butter on one side of bread. Drizzle over with honey. Top with bacon and sandwich the breads together.

Spray the panini press or skillet with cooking spray. Grill sandwich for about 3 to 5 minutes in a press or 2 to 3 minutes per side in a skillet. Cut in half and serve immediately. Yield: 1 sandwich.

 

Joseph Erdos is a New York–based writer and editor, butabove all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.

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