Lunch: Grilled PBB & J

In salute to Elvis Presley, this revamped PB & J nestles bacon strips, peanut butter, and bananas between slices of bread that have been brushed with bacon fat. The whole thing is grilled and served with jelly dip spiked with hot sauce.

Ingredients

4 strip thick-cut bacon
8 slice sandwich bread
3/4 c. all-natural peanut butter
2 bananas
.67 c. strawberry preserves
1 tsp. Hot pepper sauce

Instructions

Light a grill for direct medium heat, about 375 degrees F.
Meanwhile, cook the bacon in a medium skillet over medium heat until cooked through, but still moist and flexible. Drain the bacon on two layers of paper towels, and break each piece in half. Reserve the bacon fat in the pan.
Spread 4 slices of the bread with the peanut butter, top with 2 bacon pieces, banana slices, and the remaining 4 slices bread. Brush the outside of all sandwiches with a thin film of the bacon fat.
Grill directly over the fire until the bread is toasted, about 2 minutes per side. To create a crosshatch grill pattern on the bread, position the sandwiches diagonally across the grill grate and turn them 90 degrees halfway through grilling.
Remove from the grill and cool for 1 to 2 minutes. While the sandwiches are cooling, mix the preserves and hot sauce together. Cut the sandwiches in half and serve with the strawberry-hot pepper sauce for dipping.

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