Peanut Butter and Elvis: How to Make The King's Favorite Sandwich 40 Years Later

Elvis with Rolls Royce in front of his villa 'Graceland' in Memphis, Tennessee.
Ullstein Bild via Getty Images

Elvis with Rolls Royce in front of his villa 'Graceland' in Memphis, Tennessee. 

Forty years ago today, Elvis Presley, the King of Rock and Roll, passed away at the age of 42. Elvis may have left the building, but his legacy lives on, as Presley remains one of the most influential artists of all-time.

Another legacy Elvis left behind was his love for the peanut butter and banana sandwich, which was, by all accounts, his favorite snack. Sometimes with bacon, sometimes grilled or fried, these days many know the peanut butter and banana combo simply as “The Elvis.

To honor The King’s legacy, Billboard asked one of New York’s culinary stars for some advice. White Gold Butchers, the latest spot from James Beard award-winner April Bloomfield, has been open for less than a year on Manhattan’s Upper West Side, but has already drawn rave reviews for their food as well as their sly nods to popular culture (their Sunday night “Game of Thrones” viewing parties are packed each week).

“My favorite Elvis song is a tie,” notes White Gold partner and butcher Jocelyn Guest. “‘The Wonder of You’ or ‘Suspicious Minds,’ depending on your current relationship, of course. I love Elvis for many reasons but, mostly, he is my hair idol (circa 50's).”

While Guest concedes their Elvis Sandwich is “way too much,” it does manage to be many things to many people, like Elvis himself. “When you look at it -- it's salty, it's sweet, it's smooth and it's crunchy. It's really got everything you ever want.”


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White Gold Butchers Elvis Sandwich

2 slices white bread

1/2 super ripe banana (like, the day or two before you make banana bread or pitch it in your freezer)

3 slices thick cut White Gold Butchers bacon

1-2 tablespoons of (let's be honest) smooth Skippy

1-2 ounces rendered beef fat (can sub with butter)

Optional: mix a little hot sauce in with the PB for an extra kick

Make a bacon lattice:

1. Cut each piece of bacon in half. Weave the pieces over-and-under like a pie crust or a friendship bracelet until you have a lattice. The lattice should be 3 pieces by 3 pieces.  (Alternative to the bacon lattice is just 4 thick slices of bacon, cooked and drained.)

2. Line a cookie sheet with aluminum foil. Place your lattice on the foil and cover with another piece of foil to weigh it down. Pop cookie sheet into a cold oven. Turn the oven to 400* -- checking at 15 minutes and regularly until crisped to your liking. (Pro-tip: the crispier the better for this sandwich).

3. While bacon is cooking, spread PB on one side of both pieces of bread. 

4. Slice the banana lengthwise, arrange in a single layer on the PB.

5. When bacon is done, drain on a paper towel. Place your lattice on top of the bananas and close sandwich.

6. Heat beef fat to just almost smoking in a cast iron skillet. Pop the sandwich in the hot beef fat and cook until golden brown and delicious. Flip & repeat.

7. When the sandwich is cooked, let it cool for a minute or two. Cut in half. Eat in the dark.


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