I’ve had the blues lately – those long road ahead, full tank of gas, guitar player in the passenger seat kind of blues – the I’m itchin’ to run, return the prodigal son, guided by the Texaco star blues. Makes you think about Elvis. And songs about Elvis. And marshmallow fluff?
A take on the famous peanut butter and ‘nanner sandwiches, influenced by the oddly delightful “Elvis” at Custom Wine Bar. After all, all that wandering makes you hungry.
- Peanut Butter
- 1 large banana, sliced in coins
- two slices of bread, toasted
- Bourbon Marshmallow Fluff (see recipe below)
- Candied bacon (see recipe below)
For the Fluff
- 1 cup sugar, divided
- 4 egg whites
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/4 cup bourbon
- 3 strips bacon (or however many you feel like eating)
- 2 Tbs brown sugar
Preheat oven to 350. Lay bacon strips on a foil covered cookie sheet and sprinkle with brown sugar. Place in warm oven and bake until crispy, about 20 minutes, flipping once halfway through.
Combine 3/4 cup sugar and 1/4 cup bourbon in a small saucepan over medium-high heat. Attach a candy thermometer to the side of the pan and simmer syrup without stirring until the thermometer reads 240°, occasionally stirring.
Meanwhile, place egg whites, salt, and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Beat on high until frothy. Slowly add remaining 1/4 cup sugar. Beat until medium peaks form. Reduce speed to medium, then pour hot syrup into meringue in a slow, steady stream. Increase speed to high and continue whipping until stiff peaks form and meringue is cool.
Assemble sandwich. spread peanut butter on one slice of toast. Crumble bacon onto peanut butter. Top with banana slices. Spread a layer of fluff and cover with remaining slice of toast. Enjoy. That ache in your arteries is just the call of the open road.