Fool’s Gold Loaf

It’s National Sandwich week, so obviously I’m all over that like ketchup on a chip butty. Or brown sauce if you’re, you know, NORMAL.

Anyway it seemed only right to honour the week with some sandwich bits and bobs so today I give you a recipe for what is a frankly outrageous piece of work – The Fool’s Gold Loaf. Made famous by Elvis ‘The King’ Presley, and taking its name from the reportedly stupendous price tag of $49.95. The story goes that Elvis would travel miles to eat this sandwich at the restaurant where it was invented, a joint called ‘The Colorado Mine Company’, in Denver. It’s said in fact that Elvis once flew his guests in from Memphis on his private jet just so they could eat it.

In true Elvis style this sandwich is a vision of excess – an entire loaf, hollowed out and filled with a jar (yes a jar) of peanut butter, followed by a jar (yes a jar) of grape jam, followed by a substantial amount (you get the idea) of crisp grilled bacon.

The combinations may sound odd, but the mixture of salty and sweet flavours isn’t that far out there; think bacon and maple syrup on waffles, or salted caramel ice cream. That said, I’ve never known a sandwich to elicit such a wide range of noises from people when eaten – a mixture of ‘mmm this is tasty’ plus ‘wow, this is wrong’ but ‘mmm this is tasty’; once you’ve had one bite, it’s  difficult to resist taking another.

This sandwich serves one, if you’ve the appetite of Elvis. It will serve approximately 8 ‘normal’ people however. Uh-huh.

Fool’s Gold Loaf

1 x approximately 11 x 4” white loaf
450g streaky bacon
250g smooth peanut butter
250g grape, blackcurrant, blueberry or plum jam
Butter, for spreading on the loaf

Preheat the oven to 150C.

Cut the loaf in half lengthways, leaving a little more thickness to the bottom half. Remove most of the crumb from the inside of each half, leaving a thickness of a couple of centimetres (or as much as you like). Spread each half with butter, inside and out.

Place the two halves on a baking tray and bake until toasted and lightly golden all
over (approx. 15 minutes).

While the bread is toasting, grill the bacon until crisp.

Spread the bottom half of the loaf with the peanut butter, then layer on the bacon. Spread the top half with the jam and sandwich together. Cut into slices to serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

35 thoughts on “Fool’s Gold Loaf

  1. My family grew up earing variations of peanut butter sandwiches (10 kids-me and 9 siblings), and PB and bacon sandwiches were one of them. Also, PB and bananas, PB and some fluffy marshmallow spread (can’t remember name of it), and basic PB and jelly (grape, strawberry, or apple usually). Also, as a snack, very sharp cheddar with grape jelly on saltine crackers. That all is very fattening, but we were very active kids and lived in the country, plus we ate hardly any processed food, no chocolate bars or soda, etc. My dad kept a bushel basket of cucumbers right by the back door, so when we came home from school, we’d grab a cucumber, peel it, salt it, eat it. That was our candy bar. To drink, gallons of fresh milk, water, and ice tea (all cheap). We’d save found loose change and a few times a year, split a rootbeer between app every three of us.

    This sandwich looks ferocious though!

    1. Ah, just checked-the marshmallow spread was called “Jet Puffed” and the PB and marshmallow creme sandwich is called a “fluffernutter”. So now I know.

  2. When I originally commented I seem to have clicked on the -Notify me when new comments are added- checkbox and now every time a comment is added I receive four emails with the exact same comment. There has to be a way you are able to remove me from that service? Thank you!|

  3. Greetings from ‘merica: I wish you knew how excited I am about seeing this sandwich! Many moons ago, I had an instructor who used to frequent this joint when elvis would famously fly in for his sandwich. I had forgotten the name of the place and the sandwich but have been searching for years, thank you. I am willing to send you a bottle of concord grape, but fyi-a majority of them contain corn syrup, it is very hard to find ones that don’t have that ingredient in it.

  4. I wonder if Panzer deli might stock the grape jelly. It’s made with Concord grapes; don’t think they are even stocked in this country. Panzer is very near the American school in St. Johns Wood and cater for that population They used to have a lot of weird American cereals when I first came here, like Lucky Charms.

    1. Lucky Charms are the sweetest thing in the entire world! They made my teeth hurt. I think the best bet for anyone who is organised would be to order from Amazon maybe.

    1. Aww poor bacon! I’m not either to be honest. I’d never eat a PB & J sandwich but I do these things all in the name of sandwich research!

  5. I’ve never tried grape jelly and I was really hoping to find some, quite disappointed when we couldn’t find any…

  6. Did you use the grape jam? I like the Welch’s grape juice you can get here, but never cared for the grape jam, even though it was in every family’s cupboards in the US. I prefer strawberry or raspberry with my peanut butter.

    I now have a new way of cooking bacon – in the oven. Use parchment paper or foil, and cook for about 15-20 minutes at 400. So easy, and no splatters like when you do it on the hob, or even under grill.

    Found the recipe via Ina Garten site.

    1. Nope! Tried Whole Foods, Fortnum and Mason, Selfridge’s. Nowhere had any and the supermarkets only stock the one swirled with peanut butter!

  7. Filthy sandwich, one that I still get uncomfortably ambiguous nightmares about. So wrong and yet also so tasty.


  • 17 November 2015

    Making Hortopita with Fresh Filo in Rovies, Greece

  • 18 October 2015

    The Wye Valley: Mucking About In Hedgerows

  • 15 September 2015

    On Fear, Flying and Inflight Food

  • 02 September 2015

    The Super Maltini

  • 12 August 2015

    Panzanella Meets Caesar

  • 03 August 2015

    Iced Tea-Brined Fried Chicken with Jalapeño Slaw

  • View All