The Elvis Sandwich

 

I wasn’t really going to post this recipe, but I ended up making it for my kids after bringing it up over the summer, and dang it if it isn’t a crowd-pleaser every time! I’m not necessarily recommending precise measurements, just giving rough amounts for 1 sandwich, and you can scale up as you need. (It should go without saying, but this is not healthy fare, and you shouldn’t have this sandwich often. But hey, it was a first for the kids and a second for me, I think, so we’re good.) For the bread, I used potato bread because I figured if you’re going to be decadent, you should just go all in. 

2 slices of white bread 

1 banana 

4 Tbsp. peanut butter (I really didn’t measure) 

2 slices of bacon, cooked to your liking 

2 Tbsp. lactose-free butter, at room temperature 

I cooked the bacon in a pan, then made sure there was only a little bit of bacon grease left in there and used the same pan for the sandwiches, at medium heat. 

Spread peanut butter on one side of each slice of bread. Slice the banana and put maybe 9 slices on one slice of bread, and put the bacon pieces on the other slice. Close the sandwich and butter the outside of each slice. 

Cook the sandwich until the bread is golden-brown on each side, a few minutes per side. Cut in half and serve (be careful, the peanut butter will be near liquid when hot). Enjoy!