The Lovely Donna wrote:Things that go on a sandwich, Alex for $40....

The other evening I mentioned to Evil Ronnie and my daughter Marisa that I had had the audacity to put bacon and peanut butter together on one of Evil Ronnie's cheese biscuits...they acted as if I were speaking in tongues....hasn't anyone else done this combo? (to me, bacon goes with most everything except a Kosher wedding)

LD,

I was introduced to the peanut butter and bacon sandwich at Keeler's on York Street in Elmhurst (which used to be next door to the York Theater) in about 1968. Cheese biscuit was not involved, but I can't see why that would not be anything but an excellent addition.

Were Evil and Daughter having trouble with the combo of peanut and pig? If so, astounding.

Hammond

PS. I trust you've been enjoying GWiv's sausage?

Yes, David, GWiv's sausage pleasured us for days....

That done, ER and Daughter looked askance...Marisa mumbled something about Elvis liking jelly w/his bacon and peanut butter and banana and I said I don't think so. Anyway, who cares what they think?

The Lovely Donna wrote:Yes, David, GWiv's sausage pleasured us for days....

That done, ER and Daughter looked askance...Marisa mumbled something about Elvis liking jelly w/his bacon and peanut butter and banana and I said I don't think so. Anyway, who cares what they think?

LD,

The classic Elvis sandwich is peanut butter, bacon, and smooshed banana on white bread, fried up in butter.

What your daughter is probably thinking of is Fool's Gold, which was also a favorite of The King, and which was served at a Denver restaurant, and which I believe was made with French bread, peanut butter, bacon and jelly, hold the banana.

Hammond

The day after this thread first appeared, maybe the same day, and independent of any LTH influence, my wife told me of a recently stumbled upon treat:

Plain Carr's water cracker, small hunk of feta, dollop of strawberry jam, drizzle of olive oil, generous grind of fresh cracked pepper.

Just tried this for lunch. Delicous.

David Hammond wrote:The classic Elvis sandwich is peanut butter, bacon, and smooshed banana on white bread, fried up in butter.

Off topic for this thread, but on topic for that post, this week's TOC has a small feature on a new Logan Square “sandwich/soup/shake shack” called Brown Sack, opened by an ex-Lula employee.

Her motivation for opening was a shortage of places that would serve "a grilled organic peanut butter–and–banana sandwich" -- but maybe you could get 'em to throw some bacon on there too...

Aaron Deacon wrote:The day after this thread first appeared, maybe the same day, and independent of any LTH influence, my wife told me of a recently stumbled upon treat:

Plain Carr's water cracker, small hunk of feta, dollop of strawberry jam, drizzle of olive oil, generous grind of fresh cracked pepper.

Just tried this for lunch. Delicous.

Feta? That's a little wild for Kate, isn't it.

The Wife brought home a jar of fig jelly a few years ago, and it is very fine on sharper cheeses like cheddar and, I'd suppose, feta.

David Hammond wrote:Feta? That's a little wild for Kate, isn't it.

You know, when she read my goodbye Chicago post (and others too), she felt unfairly maligned as something of a stick-in-the-mud. Luckily, I remembered this exchange about Calvin Trillin's wife and spousal foodie foils and was able to redirect the conversation to great effect.

To paraphrase Homer Simpson (and ape a fellow poster):

LTHForum the cause of -- and solution to -- all of life's problems.

Aaron Deacon wrote:

David Hammond wrote:Feta? That's a little wild for Kate, isn't it.

You know, when she read my goodbye Chicago post (and others too), she felt unfairly maligned as something of a stick-in-the-mud. Luckily, I remembered this exchange about Calvin Trillin's wife and spousal foodie foils and was able to redirect the conversation to great effect.

To paraphrase Homer Simpson (and ape a fellow poster):

LTHForum the cause of -- and solution to -- all of life's problems.

FWIW, I admire Kate's unwillingness to give in to the foodie peer pressure that might compel some to suck down an eyeball taco, bite off a duck tongue, or nibble a bug.

Hammond

David Hammond wrote:

eatchicago wrote:On the topic of jelly, there was an episode of "Ham On The Street" on Food Network where the host guy set up three bingo cages and put balls in each one labeled with types of cheese in one, types of bread in the other, and types of jelly in the third.

His theory was that you could randomly take a type of bread, a type of cheese, and a type of jelly and come up with a tasty grilled cheese and jelly sandwich.

I'm intrigued by that random, roulette-type approach to food preparation. It forces you into experimenting in ways that you might , if given the conscious choice, resist. Sandwiches are a good subject for that game because the variables are so limited

So, I used the George Duran method of sandwich construction today for my lunch. I had some home-baked wheat bread and a glut of cheeses and jams in my kitchen. I blindly reached in and came up with a jar of fancy English green plum jam and some asiago fresco. It was delicious.

To this day, I have yet to prove that guy wrong. Any random bread, cheese, and jam will result in a darn good grilled cheese sandwich.

Best,
Michael

I agree with the original post, mayo on a ham sandwich is gag-some. If you ever run across poha jam (tropical berry), it is excellent on a grilled cheese sandwich.

i know my simple tastes fall way short of the foodie network's sophisticate, rachael ray...

but i did discover, (wayyy) back in the early seventies, that strawberry jelly atop the canadian bacon on egg mcmuffin sandwiches made all the difference, in distinguishing this factory produced 'puck' into a demi-gourmand's delight.

stevez wrote:

kafein wrote:My dirty little secret: An egg mc muffin is actually pretty delicious with a 1/2 packet of strawberry jam squeezed on it. Sweet and salty, fruity and cheesy.

Having not set foot in a McDonald's in over 2 decades I'm not sure if this is still the case, but our company did a multi-media slide show for the introduction of the Egg-A-Muff and I seem to remember they were served with jelly as an automatic accompaniment.

Jellobee: I heartily agreed. In December.

Isn't bacon and peanut butter on a biscuit an Elvis favorite, along with fried pb, bacon and bananna sandwiches? (pardon me while I google...)
I found all these variations, but didn't find the pb and bacon on its own: Elvis Sandwiches

AH! Here it is! Apparently a canape in an early edition of Joy of Cooking, no less! Though the article lists all kinds of varieties, nobody mentions my favorite with dill pickles...

The famous "Fool's Gold Loaf" from the Colorado Gold Mining Company is the PB, banana and bacon sandwich you're referring to...

I'm reading Rachael Ray's "2, 4, 6, 8" book at the moment, and if I read "yum-o!" one more time, I'm gonna scream!

There was a time when we ate crackers, brie, sausage and jalapeno pepper jelly every Friday night while we watched movies. Now that our kids (well, two of them anyway) are older, we usually go out to a restaurant on Friday nights. Anyway, thanks to whoever posted the jalapeno pepper jelly recipe!

eatchicago wrote:
To this day, I have yet to prove that guy wrong. Any random bread, cheese, and jam will result in a darn good grilled cheese sandwich.

Also, any random bread, cheese and chutney will result in a fantastic sandwich. Particularly the jar I currently have of green tomato, red pepper, apple and onion that my mom made with her garden ingredients

Don't forget the other, other Cuban sandwich, the Elena Ruz (variously and mistakenly Ruiz and Ruth): toasted medianoche bread (aka pan amarillo, pan dulce), cream cheese, turkey, strawberry jam, sometimes lettuce. Interesting history, mostly because something so (relatively) mundane became a standard menu item named after a long-ago B-list debutante.

http://freeweb.supereva.com/carlo260/elena.html?p

Easy to make, easy to find in FL.

From last night's IAPC buffet of food developed from the Chicago History Museum's collection of historic 19th and 20th century menus: Squab and Guava Jelly, from American Airlines first in-flight menu, prepared by the Pump Room, November 16, 1945: