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Peanut, Peanut butter. . .

Peanut butter is my absolute favorite thing to have in my pantry (I take after my dad in this regard). Once as a child, I went “missing” in my house and my mom found me hiding in the pantry with my chubby fingers shoveling as much Extra-Crunchy Jif as I could squeeze into my mouth.

Peanut butter was my first love. Not to be outdone by my second, bacon—for which I have no words, other than: Everything is better with bacon. That is why I am sharing one of my favorite sandos for this blog. The Elvis—my standby that never seems to get old. I seriously think I could eat this every week, which is why I am sharing it.

I am going on vacation and will be gone for the next two weeks so here ya go – The Elvis. The end-all, be-all of peanut butter sandwiches. Enjoy! Have a great two weeks – and I will be back from Germany to share all the recipes I possibly can. Aufwiedersehen!

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The Elvis

Thanks Dad for showing me the way with this recipe! From The Peanut Butter & Co. Cookbook by Lee Zalben Foreword by Jerry Seinfeld. Makes 1 sandwich

1 tablespoon unsalted butter, softened
2 slices white bread
2 tablespoons Smooth Operator or Crunch Time peanut butter(this is their brand, I use Jif Extra Crunchy)
1/2 large ripe banana
4 slices bacon, cooked and crispy(optional—but not really)
2 teaspoons honey

Preheat a grill pan or griddle over medium heat. Spread the butter on one side of each slice of bread. Spread the peanut butter on the other side of each slice of bread. Slice the banana lengthwise to make four thin pieces and place on top of the peanut butter on one slice of bread. Top with the bacon slices and then drizzle the honey on top of the bacon. Top with the remaining slice of bread, butter side up.Place the sandwich on the grill pan. Cook the sandwich for about 3 minutes on each side, until golden brown and crispy. Remove to a cutting board, slice in half, and serve immediately.

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