I have my TiVo setup to auto-record shows with various keywords, such as “brownies” and “sandwich*” (no kidding). So, it auto-recorded the All About Peanut Butter episode of Sara’s Secrets that aired recently. Among the recipes — and the one that triggered the recording — was The Elvis, which is a peanut butter and banana sandwich.
According to The Presley Family Cookbook, the sandwich eaten by Elvis contained only peanut butter and bananas (which was then pan-fried, of course). However, the chef from Peanut Butter & Co (the guest on Sara’s Secrets) spoke of a variety with bacon as well. And that sounded mighty tasty.
So, during my trip to Super Target on Friday, I picked up some bacon and bananas (we already have peanut butter and Mike has some honey). The bananas were a bit green around the edges, at the time, but they were just perfect by today (small brown speckles here and there). So, Mike and I decided to embark on the Elvis adventure.
We started by frying the bacon and, as a non-bacon-connoisseur, I was surprised by how much the bacon shrank during cooking (some 10-inch pieces shrank to about half that size). The bacon happened to be low sodium, but I’d be kidding myself if I were to say that it made a difference to the overall healthiness of the dish ;).
As Mike kept watch of the bacon, I prepared the bread — which was just a matter of buttering the outside of each slice and spreading peanut butter on the other side of one slice (so, invariably, some slices end up butter-side down on the cutting board). I then sliced a banana length-wise and placed those pieces onto the peanut-buttered sides.
Once the bacon was ready, I placed the bacon on top of the banana (which, of course, was on top of the peanut butter). Each sandwich was about to hold about four slices of bacon. And, I drizzled some honey on top of the bacon to finish it off. After that, we grilled them grilled-cheese style in the pan.
Sure, Velvet Elvises are good, but the bacon is a really nice touch. In particular, its oily saltiness goes very well with the peanut butter. And, the honey gives balance to the sandwich’s sweet-vs-savory nature.
Believe it or not, Mike and I each had two of these artery-busting monsters. And, man, they were fantastic. We both agreed that we’d have to make them more often :). Though the recipe is fairly straightforward, here's also the official version from the show:
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 sandwiches
- 2 tablespoons butter, softened
- 8 slices white bread
- 1/2 cup smooth peanut butter
- 1 large, ripe banana, sliced
- 1/4 cup honey
- 12 slices bacon, Sauteed until crispy (optional)
Spread the butter on 1 side of each slice of bread. On the other side of half of the slices spread peanut butter. Place banana slices on top of peanut butter. Drizzle honey over bananas. Place 3 bacon slices on top of the banana, then place the remaining buttered bread slices on top, butter-side-out.
Place sandwiches on a preheated grill pan or griddle. Flip them over when they become golden brown and crispy. When the sandwiches are browned on both sides, remove to plates. Slice in half and serve immediately.