The Elvis

The undisputed king of dessert sandwiches and an homage to the man himself.

INGREDIENTS

Serves 2

—

Candied bacon

3 rashers of smoked
streaky bacon

1 tbsp dark soft
brown sugar

¼ tsp cinnamon

Banana compote

1 ripe banana, sliced

1 tsp freshly squeezed lemon juice

1 tsp dark soft brown sugar

A pinch of nutmeg

And the rest

2 tbsp crunchy
peanut butter

2 scoops of posh
vanilla ice cream

4 slices of brioche bread

Preheat your oven to 170ºC. Prepare a baking tray with wire rack by spraying, or brushing, the rack liberally with olive oil.

Combine the brown sugar and cinnamon in a bowl. 

Press each rasher of bacon into the sugar mixture and ensure they’re thoroughly coated on both sides. Lay them on the wire rack and dust with any leftover sugar mixture.

Bake the bacon for 20–30 minutes until firm, crispy and dark around the edges.

Transfer the bacon to a plate while it’s still warm and let it cool completely. Once cooled, break the strips into small pieces with your hands.

Combine all of the ingredients for the banana compote in a saucepan and gently heat the mixture. Continually stir the mixture to avoid it burning to the bottom of the pan.

As it begins to bubble, the banana should be softening up. Mash the banana with the back of a wooden spoon and continue to simmer until the mixture has thickened. Remove from heat and allow to cool.

Spread the banana compote on the bottom slice of each sandwich and peanut butter on the top.

Place a scoop of vanilla ice cream on the compote and sprinkle the candied bacon pieces over it. Carefully balance the top halves on the ice cream and press gently to meld together.