The cruel facts of life are making themselves clearer with each passing month. We’re getting older and our nights out are fewer and farther between.
When we do pull a late-nighter, the morning after is a little worse than it was in the days when we could just roll up to the caf for a meal plan-subsidized plate of tater tots and Belgian waffles.
Now, please don’t get me wrong—the egg and cheese deli sandwich remains the gold standard for all greasy breakfast sandwiches—but sometimes the recovery process needs to be aided by something a bit more jazzy.
Enter the peanut butter bacon honey sandwich: two slices of white bread, smeared with peanut butter, stuffed with applewood-smoked bacon, and drizzled with honey.
It’s simple, savory, sweet, protein-packed, and perfect for soaking up any excesses.
When you can’t get out of your Mets pajama pants to make a bagel run, nor are you anywhere in the vicinity of Shake Shack to pick up a specialty peanut butter-bacon burger, let the peanut butter bacon honey sandwich be the solution to all your woes.
It requires no special skills beyond toasting bread (which is optional, really), getting the peanut butter and honey out of the pantry, and making bacon.
And if you’re too tired to deal with the whole greasy sputtering constant vigilance of cooking bacon in a skillet, make it easier by cooking your bacon in the oven.
Line a baking sheet with foil, place a wire rack on top, and place the bacon on the rack. Bake in a 400 degree oven for about 15-20 minutes until the bacon is sizzling and crisp.
The house still fills with the intoxicating bacon aroma that wakes up all other family members and friends who are crashing on the couch, but it’s not so in-your-face; it’s more of a slow build that mingles happily with the scent of a brewing pot of French roast.
If you know in advance that you’re going to have a particularly long night (like New Year’s Eve, for example), it’s even easier to make your bacon in advance and prep for the inevitable morning pain.
The peanut butter bacon honey sandwich will be there for you in your darkest moments. Its combination of sweet, salty, fatty, sticky, creamy, and crunchy flavors and textures wraps your poor stomach in a blanket of comfort and gently guides you back to the couch for a few hours of rest and napping.
Full disclosure: my typical boring suburban nights don’t even give me the excuse of a hangover to make this sandwich very often, but it hasn’t stopped me from whipping one up as a Sunday morning treat.
Give yourself free rein to try it out—it might even give you the energy to power through all your weekend errands and keep you going till dinnertime.
- 4 to 6 strips applewood-smoked bacon (frozen or refrigerated)
- 4 slices thick white bread
- peanut butter (crunchy or creamy)
Make the bacon:
- Line a large rimmed baking sheet with foil. Top with a wire cooling rack that fits comfortably inside the baking sheet.
- Place the bacon strips on the rack.
- Place the entire baking sheet in the oven. Heat to 400 degrees.
- Cook for 15-20 minutes until the bacon is crispy and sizzling.
Assemble the sandwich:
- Toast the bread, if desired.
- Spread a thick layer of peanut butter on each slice of bread.
- Top 2 of the slices with bacon.
- Drizzle generously with honey.
- Top with the remaining 2 slices of bread.
- Slice the sandwiches in half, if desired, and eat.
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