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Elvis sandwich on brioche French toast cut in half with melted peanut butter, banana and bacon

Elvis Sandwich

Peanut butter, thick cut bacon and banana stacked between two slices of brioche French toast. Sweet, salty and melty, and a kid favorite for breakfast or brunch.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 sandwich
Course: Breakfast, Brunch, Sandwich
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Bacon
  • 4 slices thick cut bacon
French Toast
  • 2 large eggs about 1 egg per slice
  • 2 slices brioche bread about 1 inch thick
  • 1 tbsp butter
Filling
  • 3 tbsp creamy peanut butter
  • 1 ripe banana
Optional
  • 2 tbsp maple syrup for dipping or drizzling

Equipment

  • Large skillet
  • Shallow bowl

Method
 

Bacon
  1. Lay bacon in a cold skillet and set heat to medium.
  2. Cook 10 to 12 minutes, flipping often, until crisp.
  3. Drain on a paper towel.
French Toast
  1. Whisk eggs in a shallow bowl.
  2. Dip each brioche slice for a few seconds per side.
  3. Melt butter in a skillet over medium heat.
  4. Cook slices 2 to 3 minutes per side until deep golden.
Filling and Assembly
  1. Spread peanut butter on one hot slice of French toast.
  2. Top with bacon.
  3. Halve the banana, then slice each half lengthwise.
  4. Lay banana over the bacon.
  5. Top with the second slice and press gently.
  6. Cut in half and serve with maple syrup if you like.

Notes

  • Plan on about 1 egg per slice of brioche.
  • A ripe banana with brown spots is sweetest and softest.
  • Challah or Texas toast work if you can't find brioche.
  • Best eaten right away while the toast is crisp.

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