What’s the first thing that comes to mind when you think of a peanut butter and jelly sandwich? Well, if your first thought was that familiar after-school snack your mom whipped up to tide you over until dinner, you’d be right.
Personally, I believe that peanut butter is probably one of the world’s most comforting foods — young or old, summer or winter, there’s never a bad time for PB&J. But I can bet that those early years of Welch’s Grape Jelly and Skippy on white bread don’t come close to the inventive creations currently being whipped up on the PnutButterBar Truck. Last September, Rodney visited the PBB Truck in Los Angeles – you won’t believe what he tried.
Featured on Food Network’s Eat St. this July, the Pnut Butter Bar in Los Angeles shows there’s more to peanuts than the classic PB n’ J sandwich by serving up nutty dishes such as the Elvis-inspired Thank You, Thank You Very Much sandwich, made with bacon, bananas, peanut butter and honey – and grilled in butter, of course.
Thank You Thank You Very Much Sandwich
2 thick slices of brioche bread
3 slices of applewood smoked bacon, cooked until crispy
1 banana, cut lengthwise in 1/4-inch slices
3 tablespoons butter, room temperature
4 tablespoons creamy peanut butter
Generously butter one side of each slice of bread with soft butter.
Layer peanut butter, banana, and bacon on one unbuttered side of bread. Drizzle with honey, and top with the second slice of bread, buttered side out.
Bring a flat, non-stick griddle and bring to a medium heat (approximately 340 degrees Fahrenheit).
Lay sandwich on hot griddle and fry until golden brown (about 3-4 minutes per side).
Yield: 1 serving
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