I had seen variations of this sandwich floating around on the ‘net for a while now and it’s always intrigued me with its combination of peanut butter and bacon. I must admit that I look up recipes that contain peanut butter more than any sane person actually should. Especially ones with peanut butter AND chocolate, but that’s a whole other therapy session right there. I also wanted to give it a name that suited it perfectly. After eating it I thought I’d call it The Trump, because it’s very rich, but then I didn’t want to think of Donald Trump’s face every time I dreamed of this sandwich <shudder>. In truth it’s more an ode to Elvis, as I’m sure he’d have appreciated this fine specimen of a sandwich as much as I do. So I’ve called it The Teddy Bear, because it’s warm and like giving your stomach a hug when you’re eating it, and also you’d cry if anyone got in between you and your teddy. This will make up two sandwiches, so you can share or eat it all yourself and truly be like Elvis! Bon appetit and don’t blame me for your high cholesterol xo
- 1 brown onion, sliced
- 8 rashers of bacon
- 8 slices of Gruyère
- peanut butter
- 4 slices sour dough bread
- Slice the onion and sauté in a small amount of butter until they start to brown. Once they have started to colour add your bacon to the pan and fry off.
- Butter one side of each slice of bread, then spread peanut butter on the opposite side (pop however much you like. I like a lot, can you tell?)
- Place the onions, bacon and cheese on top of the peanut buttered bread and pop the whole concoction into a sandwich press for 5-10 minutes (butter side down), or until the cheese oozes out the sides.