Elvis Sandwich (Peanut Butter, Bacon and Banana)

This Elvis sandwich (for breakfast!) is made with peanut butter, banana, and bacon between two slices of French toast. It’s crispy and gooey and sweet and salty all at once. The peanut butter soaks into the brioche French toast and gets melty and warm, the bacon adds crunch, and the banana lightens things up a bit. This Elvis sandwich recipe would be fun to make for a weekend brunch!

This breakfast will please all ages! My son loves this and I haven’t met a child who wouldn’t. Banana and peanut butter sandwiches are always a winner, but when you add bacon to the mix and make the sandwich with French toast bread, well you’ve got yourself a crowd pleaser! Even the adults are silent on the first bite!

Why It’s Called the Elvis Sandwich

Elvis Presley loved peanut butter and banana sandwiches, fried in butter if he had his way. Bacon got added to the legend over the years, and now most people expect it. My favorite Elvis food story is the Fool’s Gold Loaf, a whole loaf of bread hollowed out and stuffed with peanut butter, jelly and a pound of bacon, which he supposedly flew all the way to Denver to eat. This recipe isn’t nearly that extreme, but it has the same spirit.

What You Need

You only need five things for this sandwich: thick cut bacon, eggs, brioche bread, creamy peanut butter and a ripe banana. A little butter for the pan is helpful, and maple syrup for dipping is optional, but I’d keep it on hand.

I always use thick cut bacon here. Thin bacon gets lost between the peanut butter and the toast, while thick cut holds its own and still has a little chew. For the eggs, figure about one egg per slice of bread. I set out three, but two is plenty for one sandwich with regular brioche slices. Brioche is what makes this work. It soaks up the egg without falling apart, then fries up golden and crisp on the outside while staying soft and pillowy in the middle.

Cook the Bacon

Place the bacon in a cold pan, and then heat to medium. This will help the bacon release its fat and cook evenly (so the outside won’t burn while the middle remains flabby!). Allow extra time to cook thicker cut bacon.

Flip the strips every couple of minutes until the edges are crisp and browned, about 10 to 12 minutes. Move them to a paper towel lined plate to drain while you make the French toast.

Make the Brioche French Toast

Beat eggs in a large bowl until whites and yolks are well combined. Dip one slice of brioche in egg mixture and allow to soak for a few seconds; turn and repeat with other side. Remove brioche from egg (you don’t want it to get too soggy in the middle, brioche absorbs the egg very quickly).

Heat a small amount of butter over medium heat in a skillet. Place both slices in the pan and cook, turning once, until dark golden brown with some toasty spots, about 2 to 3 minutes per side. I prefer a darker toast because the crunchy crust holds up better against the sandwich filling, adding a bit of crunch with each bite.

Build the Sandwich

Apply the peanut butter to the French toast while the French toast is still hot (the peanut butter will melt a little and will be easier to spread). Spread the peanut butter right up to the edges of the toast (you’ll get peanut butter in every bite, even the crust).

Lay the bacon over the peanut butter next. The peanut butter works like glue and keeps the bacon from sliding around when you cut the sandwich.

Peel the banana, cut it in half, then slice each half the long way. Long flat pieces cover more of the sandwich than round coins and won’t roll out the sides. Lay them over the bacon in a single layer.

Spread peanut butter on the second slice French toast then place it on top of that and press down gently. After about a minute, you’ll be able to tell that the peanut butter is starting to melt onto the bacon and banana. This is a good thing.

Serving It

Slice in half with a sharp knife, letting the layers show (and the warm peanut butter ooze out a little onto your plate; mess is good). To take it one step further, serve with a small cup of warm maple syrup to either drizzle over the top or use for dipping. Tastes like a whole diner breakfast sandwich with the maple and bacon combo!

For kids, I cut it into halves or even quarters so it’s easier to hold, and I let them pour their own syrup. Expect sticky fingers.

Tips and Swaps

Firm, green bananas won’t be as good. Choose bananas that are ripe with a few brown spots. They’ll be sweeter, softer and melt nicely into the peanut butter. Crunchy peanut butter will also work well in this recipe, especially if that’s the kind your family likes. Texas toast or challah could also be used instead of brioche, but I wouldn’t suggest using traditional sandwich bread. It’s a little too thin and will likely fall apart in the egg mixture.

Assemble the sandwiches and serve immediately so that the peanut butter is still warm and the toast is still crisp. When making these for a brunch crowd, cook the bacon first and then make the French toast and keep it on a sheet pan in a 200 degree oven until you are ready to assemble the sandwiches right before you sit down to eat.