Fool’s Gold Loaf
It’s National Sandwich week, so obviously I’m all over that like ketchup on a chip butty. Or brown sauce if you’re, you know, NORMAL.
Anyway it seemed only right to honour the week with some sandwich bits and bobs so today I give you a recipe for what is a frankly outrageous piece of work – The Fool’s Gold Loaf. Made famous by Elvis ‘The King’ Presley, and taking its name from the reportedly stupendous price tag of $49.95. The story goes that Elvis would travel miles to eat this sandwich at the restaurant where it was invented, a joint called ‘The Colorado Mine Company’, in Denver. It’s said in fact that Elvis once flew his guests in from Memphis on his private jet just so they could eat it.
In true Elvis style this sandwich is a vision of excess – an entire loaf, hollowed out and filled with a jar (yes a jar) of peanut butter, followed by a jar (yes a jar) of grape jam, followed by a substantial amount (you get the idea) of crisp grilled bacon.
The combinations may sound odd, but the mixture of salty and sweet flavours isn’t that far out there; think bacon and maple syrup on waffles, or salted caramel ice cream. That said, I’ve never known a sandwich to elicit such a wide range of noises from people when eaten – a mixture of ‘mmm this is tasty’ plus ‘wow, this is wrong’ but ‘mmm this is tasty’; once you’ve had one bite, it’s difficult to resist taking another.
This sandwich serves one, if you’ve the appetite of Elvis. It will serve approximately 8 ‘normal’ people however. Uh-huh.
Fool’s Gold Loaf
1 x approximately 11 x 4” white loaf
450g streaky bacon
250g smooth peanut butter
250g grape, blackcurrant, blueberry or plum jam
Butter, for spreading on the loaf
Preheat the oven to 150C.
Cut the loaf in half lengthways, leaving a little more thickness to the bottom half. Remove most of the crumb from the inside of each half, leaving a thickness of a couple of centimetres (or as much as you like). Spread each half with butter, inside and out.
Place the two halves on a baking tray and bake until toasted and lightly golden all
over (approx. 15 minutes).
While the bread is toasting, grill the bacon until crisp.
Spread the bottom half of the loaf with the peanut butter, then layer on the bacon. Spread the top half with the jam and sandwich together. Cut into slices to serve.