Most people think Elvis is The King because of his music, but I think he's the king because his favorite sandwich is one of the most brilliant inventions known to humankind: the grilled peanut butter and banana sandwich.
How the heck to you improve upon a sandwich of such epic proportions? Is it even possible? Can it be done?
Well, the other day for breakfast I decided to Frenchify a grilled pb sammich by dipping both sides in an eggy custard. BUT. I also decided to caramelize the bananas for an even more intense version of The King's Classic. I also used Nature's Pride bread, which I reviewed a while ago. After having not made much homemade bread recently and eating various healthy store bought bread, this definitely had the closest to homemade texture out of the few brands that are rotated here.
The entire process was pretty simple: While the bananas are caramelizing (which doesn't take very long, otherwise the bananas will become too mushy), mix the eggy custard, a mixture of 1-2 eggs with milk, a bit of sugar, freshly grated nutmeg and orange zest. Spread peanut butter on one slice of bread, then layer the bananas on top once finished; top with final slice of bread. Wipe the skillet clean with a paper towel, then add some butter, oil, or cooking spray and bring back up to heat. Carefully dip both sides of the sandwich in the custard and place in skillet. Cook until both sides are golden brown. Remove to a plate, let cool briefly, then slice in fourths and eat!
This is definitely not a light sandwich by any means, but it's filling and delicious and very great way, in my opinion, to begin the day. And I'm sure it's King Approved.
recipe after the jump
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grilled french toast peanut butter & caramelized banana sandwich
Recipe by Christina Provo
1 tablespoon unsalted butter
2-3 tablespoons dark brown sugar
1 banana, slice in half widthwise and lengthwise into fourths
2 tablespoons milk
1 teaspoon sugar
1/2 teaspoon finely grated orange zest
1/8 teaspoon freshly grated nutmeg
2 slices whole wheat bread
Addition butter, oil, or cooking spray for grilling
- Heat a skillet with 1 tablespoon butter over medium heat. When heated and butter is bubbly, sprinkle brown sugar over butter and stir lightly to combine. Lay banana sliced on top and let cook 1-3 minutes. Carefully flip to other side and cook for 2-3 more minutes or until bananas are caramelized, but not falling apart.
- Meanwhile, in a shallow bowl whisk together eggs, milk, sugar, orange zest, and grated nutmeg until frothy, about 30 seconds.
- Spread however much peanut butter you want on one slice of bread, then carefully layer the bananas on top, spooning any brown sugar left in skillet on top; cover with second slice of bread.
- Wipe skillet clean with a paper towel. Return to heat and add enough butter, oil, or cooking spray to lightly coat entire surface of skillet. Taking care that the bananas don't fall out, dip both sides of sandwich in egg mixture, letting each side sit in the custard for a few seconds to soak up enough liquid. Place in skillet and cook over medium heat on both sides until golden brown, adding more butter as needed.
- Remove to plate and let cool briefly. Slice into fourths and enjoy.