Most decent people have their Christmas decorations put away by now.
But Jeff and I had the Bubonic Plague from Christmas to New Year’s Eve (aka Our Anniversary), so we’ve decided to keep the halls decked until Elvis’ birthday, Jan. 8.
If your holidays went a little wonky, or you just want to keep the party going, please join us in having one final holiday blowout this weekend.
We’ll bring the Elvis Paninis.
When I was a kid, Mama would make us fried peanut butter and banana sandwiches for Elvis’ birthday, and we’d watch Elvis movies all day. It was like a holiday that only we knew about. So when I saw the Elvis Panini on the menu at The Patterson House, a swanky speakeasy-style bar here in Nashville, I had to try it. They’ve taken The King’s classic PB & B, added a few slices of thick-cut bacon and grilled it, so when your sandwich arrives, it’s toasted golden-brown and can barely contain the silkiness of the warm peanut butter, the salt and smoke of the bacon and the subtle sweetness of the banana.
It’s a perfectly balanced orgy of deliciousness.
You can make my version, even without a panini press. Just use something to press your sandwiches while they cook – like a small pan, a plate with a can of soup on top, a foil-covered brick or even a spatula (with you pressing it down the entire time) – and then flip them over and repeat the process.
White cotton panties for everyone!
Inspired by the Elvis Panini served at The Patterson House (Nashville).
From Rebecca Crump
Makes 2 sandwiches
- 4 slices sourdough or French bread
- 2 tablespoons unsalted butter, room temperature
- Peanut butter, to taste
- 4 slices thick-cut bacon, cooked
- 1 ripe banana, sliced
- Place the bread on a baking sheet, and brush each slice with butter.
- Flip the slices over, and spread them with peanut butter.
- Arrange the bacon on half the bread slices.
- Divide the bananas evenly on top of the bacon, and cover with the remaining bread slices.
- To Use a Panini Press: Preheat the panini press to medium-high heat, and grill the sandwiches until the bread is toasted, about 3 minutes.
- To Use a Skillet: Heat a large cast-iron or non-stick skillet over medium heat. Place the sandwiches in the pan, and weigh them down with another pan or a plate with 2 cans of soup on top. Cook for 2 to 3 minutes, carefully flip the sandwiches, re-weight them, and cook for another 2 minutes.