It’s been rumored that Elvis could eat up to 15 of these at a time, and the sandwich was grilled in bacon fat, but even in the interest of science, I couldn’t bring myself to do that.
I learned about “The Elvis” from reading my review copy of Susan Russo’s new book The Encyclopedia of Sandwiches (Quirk Books, 2011). It is a simply charming book that alphabetically details well over a hundred different sandwiches: their origins, history, trivia, variations and, of course, the recipes, where need be.
It has everything from the familiar – hot dogs and sloppy joes – to the funky – spaghetti sandwiches and the potato chip sandwich. And all kinds of regional faves, like po’ boys and lobster rolls. Even dessert-like sandwiches, like the pound cake sandwich and the fluffernutter.
I was hard pressed to choose just one to post about here, so you may be seeing more, and soon. And the photographs, by Matt Armendariz, are magnificent, nearly edible. Susan’s writing is, as usual, just delightful to read.
Sandwiches are ubiquitous and can be as everyday normal as the Isaly’s chipped chopped ham sandwich on white bread I took with me in my school lunch bag to the sumptuous sophistication of a Monte Cristo.
Growing up, we had a family favorite that I think it was my brother Bob who christened as “The PeaLeTom”: A peanut butter, lettuce and tomato sandwich on toast. We thought it was the poor man’s version of the BLT and it’s still a favorite of mine. Elvis had nothing on us!
When I was making this for lunch the other day, Mr. Rosemary walked by:
“Who’s that for?”
“Me.”
“Looks better than mine. What’s in it?”
After I told him, he said, “Never mind.”
The Elvis
from Susan Russo’s Encyclopedia of Sandwiches
2 tablespoons peanut butter
2 slices white bread (I used rye)
1 ripe banana, mashed (I just sliced mine)
2 slices bacon (just 1 for me)
2 tablespoons butter
Spread peanut butter on one slice of bread, banana on the other. Add bacon slices and close sandwich.
Melt butter in skillet over medium heat. Cook sandwich two minutes per side, or until golden. Eat it while it’s hot. Keep all the ingredients close at hand – you’ll likely be making another.
