Discussion in 'Recipes' started by margcata, Oct 22, 2011.

  1. margcata

    margcata Banned

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    Food Writer
    By: Margcata

    This recipe hails from Memphis, Tennessee and had been given to me by an old female friend and restaurateur who now resides in Miami Beach ...

    For 4 Sandwiches ...  

    8 thick slices of country rustic sourdough type bread, cut on a diagonal into 5" x 3 " by 3" x a half inch ...

    1 large ripe sweet Banana  

    2 cups of Cheddar extra sharp

    a jar of Peanut butter

    4 tblsps of Mayonaise

    8 slices of Bacon

    1) Cook the bacon in heavy large skillet 6 minutes over medium heat until crisp and brown

    turning occasionally and transfer bacon to paper towels to drain.

    2) place 4 bread slices on work surface. Top 4 slices with peanut butter spread evenly and thickly. Then, top with 2 bacon slices, breaking the pieces a little bit and the grated cheddar. Sprinkle with a bit of salt and black pepper. 

    3) Then, place the banana - 3 slices on each of the 4 pieces of bread and press into the bread a bit.

    4) The spread 1/ 2 teaspoon of mayonaise on the other 4 pieces of bread ...

    5) Heat the skillet over medium heat.

    6) Add 2 sandwiches Mayo side down and top the sandwiches with a plate so they have a weight and shall brown better. Cook until they are golden brown and then, repeat for the other side.

    Serve these sandwiches with an Eggcream !  Chow down delicious sandwich.