Pressed Elvis Rachael Ray Recipes

Steps:

• In medium skillet, cook the bacon over medium heat, until crisp, 6-8 minutes.
• Transfer to paper towels to drain; cool.
• Tear each slice in half.
• Using a sharp paring knife, cut a slit in the side of each roll and open slightly to form a pocket, being careful not to rip the sides.
• Press each roll to flatten.
• Peel the bananas, then halve crosswise.
• Cut each banana half lengthwise into 3 slices.
• Place the banana slices on a work surface; spread 1 teaspoon peanut butter on each slice, then top with 1/2 t honey and a piece of bacon.
• Stuff 3 banana stacks into each pocket.
• Press the sandwich flat enough to fit inside the toaster and wipe any filling off the outside.
• Toast the filled rolls, slit side up, on the lightest setting until crusty, about 1 minute.
• Let the rolls cool slightly before slicing into wedges.

Steps:

• Spread the butter on 1 side of each slice of bread. On the other side of half of the slices spread peanut butter. Place banana slices on top of peanut butter. Drizzle honey over bananas. Place 3 bacon slices on top of the banana, then place the remaining buttered bread slices on top, butter-side-out.
• Place sandwiches on a preheated grill pan or griddle. Flip them over when they become golden brown and crispy. When the sandwiches are browned on both sides, remove to plates. Slice in half and serve immediately.