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

By RoketJSquerl

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

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from seriouseats.com

Preparation

Step 1

makes 4 sandwiches

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.

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

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.

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

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

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.