Sunday Brunch: Peanut Butter, Bacon & Banana Panini

TULSA - Chef Justin Wiley is bringing back "Southern Hospitality" to Sunday Brunch - a tasty dish that is drawing inspiration from Memphis and the King.

Savory and delicious are Chef Justin's words Du Jour and as always this dish will be a bit different, but in a good way. Enjoy!

Peanut Butter, Bacon & Banana Panini
 
Ingredients:
  • Reserved Bacon Fat
  • Choice of Sliced Bread
  • 1 Banana
  • Dried Mint
  • Bacon
  • Peanut Butter
  • Thai Sweet Chili Sauce
  • Panini Press
Directions:

Begin by taking a slice of bread and brush on some of the reserved bacon fat from the cooked bacon (yes, I said it) on the outside of the slice.

Place one slice of the bread on a plate and spread a decent amount of the peanut butter onto the slice of bread. Top with two slices of the cooked bacon, add the sliced banana on top of the bacon and top with two more slices of bacon.

Take a bit more peanut butter and spread on the remaining slice of bread with mint, add the Thai sweet chili sauce and place peanut butter side down on top of the bacon. Brush a bit more bacon fat on to the top of the bread and place on the Panini press.  

Lower the Panini press and be careful as you are mashing down to make sure the top part of the bread stays on the sandwich stays intact.  Give 3-6 minutes or so and check if necessary to make sure the grill marks are as of what you want.

Make sure the Panini press is on medium to medium high heat and keep an eye on the Panini.  Once you achieve the desired grill marks, carefully remove it from the Panini press and plate it up.  Feel free to sing an Elvis song or two as you are enjoying the fabulous Peanut Butter, Bacon & Banana Panini!  Enjoy!

 

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