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Peanut Butter Spiced Banana Bacon Brioche Sandwich

Elevated Elvis PBBB (Peanut Butter, Bacon, Banana) Brioche Sandwich

This sandwich is truly elevated - every bite highlights the nutty concentration of peanuts, sweet bananas or the satisfying crunch of salted peanuts and crisp bacon.  I think Elvis would be “all shook up!”
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Servings: 1 yummy sandwich
Course: Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter for toasting
  • 2 slices of Brioche Bread
  • 1 tablespoon of salted peanuts chopped
  • 2 slices of bacon cooked crisp and cut into 2” segments
  • 3 tablespoons smooth peanut butter
  • ½ banana sliced
  • 4 tablespoons of Spiced Rum Banana Spread
Spiced Rum Banana Spread
  • 2 (260g) bananas
  • 2 1/2 tablespoons brown sugar
  • 1+1 tablespoon spiced rum
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Method
 

Spiced Rum Banana Spread
  1. Puree banana (by hand, or food processor or stick blender or mixer)
  2. In a small pot on medium heat, add purred bananas, spiced rum, vanilla, ginger and nutmeg
  3. Bring banana mixture to boil or bubbling and use a silicon spatula to stir as the banana mixture until it thickens, around 5 minutes.
  4. Turn heat off and allow spread to cool. Spread will be soft, thick and turn grey-brown color.
  5. Store in sealed container in the fridge.
Sandwich Assembly
  1. On a hot frying pan, melt butter and lay brioche slices in buttered pan to toast. Flip over to the other side to toast.
  2. On one side of the brioche, spread thick layer of Spiced Rum Banana Spread.
  3. Sprinkle peanuts on top of banana spread.
  4. Lay bacon on top of the peanuts.
  5. Lay 1-2 layers of banana slices on top of the bacon.
  6. On other side of the brioche, spread a thick layer of peanut butter
  7. Lay the peanut butter face down on top of the bananas.

Notes

Note:  I recommend not slicing this sandwich in half when warm since the layers will squish out.
Note: To make this sandwich nut free, substitute with toasted chickpeas and sunflower butter.