It would have been Elvis’ birthday on Monday (8th Jan), so in honour of The King I knocked up this version of his his favourite grubs, the peanut butter, bacon and banana sandwich.
I first heard about his ’snack’ of choice some years ago whilst watching a documentary about his eating habits. He was a man with a legendary appetite, even persuading his cook to smuggle bag loads of hot dogs into the hospital where he was being treated for the kind of things that a bunch of dogs would really not have helped.
Based around the Fools Gold Loaf created by the Colorado Mine Company that Elvis famously traveled cross the country to get his hands on, there seem to be lots of different versions of this sandwich out there, but the one I recall from the doc is this one based around the four Bs. Baguette, Bacon, (peanut) Butter and Banana.
The King was known to wolf down piles of these in one sitting, but for those of us with a more moderate constitution, this recipe serves two. Oh, and I candied the bacon in maple syrup, as I figure he would have liked that.
Ingredients
1/2 a baguette
2 tbs smooth peanut butter
4 rashers of bacon
1 ripe banana, sliced
1 tbs maple syrup
Butter for frying
Method
First up, get your frying pan on the heat and drop in a large nob of butter. Once it’s sizzling, get your bacon in there. Elvis reputedly liked his bacon crisp, so give it plenty of time in the pan.
One of the joys of roasting a chicken is that there are usually leftovers. In fact, we normally buy a bigger bird so there’s more chicken left. This French chicken sarnie is one way to do those leftovers justice. It may be a bit more fiddly than your average sandwich, but as usual, the more love you put in the more flavour you get out.