The Elvis Sandwich

Ingredients

• 8 strips thick-cut bacon, coarsely chopped
• 1 1/2 cups creamy peanut butter
• 8 tablespoons unsalted butter, softened
• 2 tablespoons granulated sugar
• 8 slices brioche loaf
• 1/4 cup packed dark brown sugar
• 3 tablespoons bourbon
• 4 ripe but firm bananas, sliced into 1/4-inch thick rounds

Directions

1. Set a large nonstick skillet over medium heat and cook the bacon until it is crisp, 6 to 8 minutes. Use a slotted spoon to move the bacon to a paper towel-lined plate, then let it cool to room temperature, about 5 minutes. Mix the cooled bacon into the peanut butter and set it aside. Pour the bacon drippings into a small bowl.
2. In another small bowl, blend the butter with the granulated sugar. Add 2 tablespoons of the saved bacon fat and stir until combined. Coat 1 side of each bread slice with the butter mixture.
3. Warm 2 tablespoons fat in the empty skillet over medium-high heat. Add the bananas and brown sugar, then cook until the bananas caramelize, 2 to 3 minutes. Take the pan off the heat, pour in the bourbon, and light it with a match. Once the flames go out, move the bananas to a plate.
4. On the unbuttered side, spread each slice of bread with about 3 tablespoons of the peanut butter mixture. Divide the banana slices evenly over 4 bread slices, then place the remaining 4 slices on top and press lightly so the sandwiches hold together.
5. Place the skillet over medium heat. Cook the sandwiches, 2 at a time, until the bread is crisp and golden, 2 to 3 minutes per side. Move them to a cooling rack and let them settle for about 3 minutes before serving. Serve warm.