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

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

This Recipe Appears In

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