The Italian Elvis
This was my first recipe I did out of my Food Network Magazine Bacon Edition.
So I made this bad boy last night. WOW! It really didn't taste like a dinner. It was so rich and delicious it was almost like a dessert! But we still ate if for dinner and LOVED it!
I also threw in a side of sweet potato fries with it.
It was absolutely amazing. Messy, but amazing.
I of course doubled the amount of bacon on hubby's and my sandwich because ahead and whipped up a pound instead of just 12 slices.
Recipe courtesy of Jeff Mauro
for Food Network Magazine
Total Time: 25 min
Prep:5 min
Cook: 20 min
Yield:4 servings
Level:Easy
Total Time: 25 min
Prep:5 min
Cook: 20 min
Yield:4 servings
Level:Easy
Ingredients
12 slices bacon
2 bananas
1 cup mascarpone cheese
6 tablespoons chocolate-hazelnut spread
8 thick slices crusty white bread
Salted butter, for the bread
Directions
Preheat the oven to 400 degrees F. Arrange the bacon slices side by side on a parchment-lined baking sheet; bake until crisp, 15 to 18 minutes. Drain on paper towels.
Meanwhile, place the bananas in a small bowl and mash with a fork until smooth. Fold in the mascarpone until combined.
Spread a thick layer of chocolate-hazelnut spread on 4 bread slices, then top each with 3 bacon slices. Spread the banana-mascarpone mixture on the remaining 4 bread slices, then place on top to make 4 sandwiches.
Spread butter on both sides of the sandwiches. Heat a large skillet over medium-high heat. Working in batches if necessary, cook the sandwiches on each side until GBD-golden brown and delicious.
Photography by Johnny Miller
