Pressed Elvis - Rachael Ray

• 6 slices bacon
• 4 (4 1/2 inch) round plain kaiser rolls or 4 (4 1/2 inch) brioche rolls
• 2 bananas
• 14 cup chunky peanut butter
• 2 tablespoons honey

1. In medium skillet, cook the bacon over medium heat, until crisp, 6-8 minutes.
2. Transfer to paper towels to drain; cool.
3. Tear each slice in half.
4. 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.
5. Press each roll to flatten.
6. Peel the bananas, then halve crosswise.
7. Cut each banana half lengthwise into 3 slices.
8. 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.
9. Stuff 3 banana stacks into each pocket.
10. Press the sandwich flat enough to fit inside the toaster and wipe any filling off the outside.
11. Toast the filled rolls, slit side up, on the lightest setting until crusty, about 1 minute.
12. Let the rolls cool slightly before slicing into wedges.

bacon, kaiser rolls, bananas, chunky peanut butter, honey

Taken from www.food.com/recipe/pressed-elvis-rachael-ray-321336 (may not work)