The berserk recipe for Elvis Presley’s favourite sandwich
Very few people in history have an appetite worthy of spawning a book. Aside from Adam Richman’s belly-busting antics on Man Vs Food, the fictional novel series dedicated to Hannibal Lecter, and a greedy little Caterpillar who ate his way through a generation’s childhoods, Elvis Presley is next on the list.
Ozzy Osbourne may well have erroneously chowed down on a bat, but Mr Presley is undoubtedly the most perpetually hungry rockstar in history. His penchant for cheeseburgers is well renowned, in fact, legend has it that has habit even raised the eyebrows of The Hamburglar behind his little mask. However, what of his certified favourite food: the infamous Fool’s Gold Loaf?
According to the book The Life and Cuisine of Elvis Presley, the greased-up hip-snaking songsmith had such a penchant for the Colorado Mine Company’s staple Fool’s Gold Loaf, that he was literally willing to go the extra mile to get there.
As the story goes, Presley and his friends took his private jet from his Graceland residence, in what must be the most decadent munchie mission of all time, and actually flew to Denver, Colorado. Therein he purchased 30 sandwiches and had them delivered directly to an airport hangar and spent two hours devouring them while drinking Perrier and Champagne before heading back home as the most glutenous cargo in history. That evening, Elvis and his friends consumed almost a quarter of a million calories worth of Fool’s Gold without ever leaving the airport. It is an act that is both despicable and impressive in equal measure.
At the time of the debauched excursion, the sandwich cost $49.95 which is the equivalent of about $227 at the time of writing, and quite frankly it is difficult to see why. Beyond the portion size, we’re hardly dealing with Michelin Star cuisine here.
The recipe for the sandwich is as follows:
- 1 hollowed-out loaf of warmed bread
- 1 jar of creamy peanut butter
- 1 jar of grape jelly (jam)
- 1lb of bacon
Preparation:
- Cover one loaf of French white bread and bake in the oven at 175 °C until lightly golden brown.
- Fry one pound of sliced bacon in oil, until it is crispy and then drain off the fat.
- Slice the loaf of bread lengthwise and hollow out.
- Fill the loaf with a layer of peanut butter, ensuring the whole jar is evenly spread.
- Repeat with the entire jar of grape jelly.
- Layer the bacon on top.
- Call an ambulance on standby.
- Try to enjoy.
