Crunchy Elvis Sandwich

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Before Paula Deen became a bestselling author and celebrity chef, she taught sons Jamie and Bobby how to cook at the family’s restaurant, aptly named The Lady & Sons


The Savannah, GA-based eatery, which opened its doors in 1989, still specializes in Southern cuisine—from fried green tomatoes and fried chicken to crab stew and barbecued grouper. (Check out Paula’s recipe for Rustic Orange Eggs Benedict.)

The Deen brothers have since hosted the Food Network’s Road Tasted and written several cookbooks, including Y’all Come Eat and The Deen Bros. Take It Easy: Quick and Affordable Meals the Whole Family Will Love

The brothers created today’s recipe as a healthier, kid-friendly homage to Elvis Presley’s favorite sandwich: Peanut Butter, Banana & Bacon. The Crunchy Elvis substitutes your favorite granola for the bacon. 

All of the ingredients should be available at a well-stocked natural and organic food store. Enjoy!

Crunchy Elvis Sandwich

Makes 4 servings

8 slices raisin bread
1/4 cup butter, softened
1/2 cup peanut butter
1 banana, thinly sliced
2 tablespoons honey
1/4 cup granola (your family’s favorite)

  1. Spread butter on one side of each slice of raisin bread.
  2. Spread peanut butter on the other side of four slices. Top peanut butter with thinly sliced bananas and honey.
  3. Sprinkle granola over honey, and top with remaining bread slices (butter side up).
  4. Heat a griddle to medium-hot. Grill sandwiches until golden brown on one side. Flip and cook the other side until golden brown. Serve warm.

Recipe and photo courtesy of The Grain Foods Foundation

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