Unholy, Unhealthy: The Hawaiian Elvis Sandwich

>> Wednesday, March 10, 2010

Everyone knows and loves the classic Elvis Sandwich. Peanut butter. Bananas. Bread. Butter. Heart Attack. Repeat. What I have for you today is an even more artery clogging treat. The addition of Nutella and toasted coconut takes this most comforting of dessert sammiches and makes it better than you ever thought it could be. No need for an involved recipe here, just go with your gut. Then pray that your gut doesn't forsake you for forcing it to digest this calorie bomb.

- Two slices of gluten free bread (I used Gluten Free Pantry mix in my handy dandy breadmaker)
- 1/2 banana, sliced
- Nice glob of Jif peanut butter (I don't eff around with my PB. Jif is the only one for me. I eat a jar a week. It's a sickness.)
- A thin coating of Nutella (it's got a stronger flavor and will make a huge mess if you use too much)
- A small handful of toasted coconut shavings (take sweetened coconut flakes or shavings and toast them in a skillet until golden brown and fragrant)
- Butter

Instructions: Toast both bread slices until they are just golden brown. This seems crazy but gluten free bread doesn't seem to cook through on the griddle the same way wheat bread does. If you want your sandwich to be evenly cooked and crunchy on the outside, soft and warm on the inside, heed my advice and take this step.
 Smear on side of a bread slice with Jif peanut butter then place banana slices on top of the peanut butter.
 Smear the other slice of bread with Nutella then sprinkle on toasted coconut. Smush the two pices of bread together and butter the top of the sandwich. Heat a nonstick skillet to medium heat then place the sandwich butter side down in the skillet.
 Now butter the naked top of the sandwich. Cook until bottom is golden brown then flip and continue cooking until both sides are golden and the innards are gooey and starting to melt out the edges. Remove sammich from skillet, slice in half diagonally and eat. Nom nom nom.


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