Lunch Box: Elvis Sandwich, Fall Flavors Edition

Many of us have heard of the Elvis sandwich: Peanut butter, bacon and bananas, then toasted or grilled until the peanut butter melts and the bananas begin to soften. But how many of us have tried it?

I hadn’t, until today. I wanted to mix things up a little bit, however. I had already made a PB&J sandwich with the pumpkin bread I baked recently, and the flavors worked really well together. I was ready to get a little more adventurous and add bacon and bananas. I was also pretty sure the bread would be perfect for cooking on the griddle – it would be crunchy on the outside, while still staying tender and fluffy on the inside.

Step 1. cook two slices of bacon, making sure to leave some bacon grease behind to cook the sandwich in. Lay down the bacon and bananas on two slices of peanut butter-schmeared pumpkin bread , then top both sides with a sprinkling of cinnamon (this is where the other “fall flavor” comes in).

Step 2. Cook the sandwich over medium heat until the peanut butter begins to melt, 3-4 minutes a side.




Step 3. Then slice and serve!

I thought cinnamon was a natural addition to this sandwich, and the pumpkin bread worked very well, too. The saltiness of the bacon balanced out the sweetness of the bananas, and the melty peanut butter tied everything together. Elvis was onto something!

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