In my attempt to dress up the old PB&J, I found myself drawn again and again to thoughts of Elvis. The classic peanut butter, bacon, and banana sandwich has been done, by lovers of Elvis and peanut butter alike, for decades. But I couldn’t help thinking that the unique savory element of bacon had more to say in this sandwich. So I began to experiment.
I’m very pleased with the results.
I ended up making a jam out of bacon (a smoky play on peanut butter’s friend jelly), with notes of coffee, black pepper, and sherry. This jam will speak to those who enjoy their bacon with a good dose of maple syrup — but the bacon flavor definitely comes through. I have since enjoyed it not only with peanut butter, but in several other variations of sandwich (chicken, egg, etc.) and I’m betting it would play nicely with a burger as well.
The King himself would stand in line for this sandwich. Bring this in your lunchbox and you’ll be the coolest kid in school. Or…wherever you enjoy your lunch.
Lily Bellow graduated in 2009 from Harvard University with a degree in English Literature. While in college, she bartended and cooked at the campus pub, and as a result has a difficult time eating chicken wings. She is the Managing Editor for Small Kitchen College.
Peanut Butter and Bacon Jam Sandwich
Makes 2 sandwiches
4 slices whole wheat or french country bread, whichever you prefer
3-4 tablespoons smooth peanut butter
1 batch bacon jam, recipe follows (there will be leftovers)
Toast your bread.
Spread about 1-2 tablespoons of peanut butter (depending on your taste for peanut butter) on each slice of bread.
Spread a couple tablespoons (again, depending on taste) of bacon jam onto each of the 2 remaining slices of plain bread.
Sandwich together. This is also excellent with cape cod potato chips.
Adapted slightly from Not Quite Nigella
Makes about 1/2 cup, or enough for 4-6 sandwiches
1/2 lb. bacon (about 8 strips)
2 cloves garlic, chopped
1/2 medium onion, sliced
1.5 tablespoons brown sugar
tabasco to taste (about 4 drops is probably good)
1/2 cup coffee
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
several grinds of black pepper
4-5 tablespoons of sherry, or to taste
Fry the bacon in a medium skillet until light brown. Remove from the pan and let cool for a couple minutes, and cut the strips to small, 1″ pieces with a pair of kitchen shears or scissors. Set aside.
Fry the onion and garlic in the same pan with the rendered bacon fat over medium heat until translucent, 3-5 minutes.
Transfer the bacon, onion, and garlic to a medium sized heavy-bottomed pot and add the remaining ingredients. Cover the pot and simmer for 2 hours, watching to be sure it doesn’t burn and adding 1/4 cup of water every 20 minutes. You can also taste as you go and add sherry or more pepper as needed.