It was said that the King of Rock ‘n’ Roll loved this sandwich more than anything else. He once took a three-hour flight to Denver to have a sandwich with pals before flying back to his own country. So we reasoned that if it was so fantastic, we should try it out on Chester See, another musical icon we knew. Our version is a little neater, with many layers of bread, peanut butter, and jelly.
Ingredients
1 whole white loaf
1 sliced white sandwich loaf
1 jar crunchy peanut butter
1 jar grape jelly (jam)
1 packet streaky bacon
Step 1
PREHEAT THE OVEN
Preheat an oven to 200°C.
Step 2
COOK THE BACON
The bacon strips should be spread out on a baking sheet and baked for 10 to 15 minutes, or until crispy and golden.
Step 3
REMOVE THE CRUSTS
Slice the sandwich loaf and remove the crusts. With a rolling pin, make each fluffy slice as thin as you can.
Step 4
ADD FILLING
Spread jam on the other half of the slices and peanut butter on the other half. Smaller bits of the crispy, cooled bacon should be crumbled. Lay a layer on top of the jam.
Step 5
REMOVE INNER BREAD
Cut a pocket the same size as the sliced bread by slicing off the top of the larger loaf. Then, remove the interior bread by scooping.
Step 6
LAYER!
Slices of jam and peanut butter spread should be alternately layered, with each layer being compacted by pushing down. Replace the bread’s lid.
Step 7
STORE UNDER A HEAVY WEIGHT
Wrap in cling film and place beneath a heavyweight in the refrigerator for at least a couple of hours. To serve, slice into little pieces.
