The King of Breakfast Sandwiches
December 17, 2013
Today at Grilling.com we’re unveiling our ode to Memphis BBQ, a grilled breakfast sandwich that is a perfect start to your backyard and tailgating adventures.
Nicknamed “The King,” this breakfast treat is comprised of grilled French toast (supersized with Texas toast), apple pie bacon from Pig of the Month BBQ’s bacon of the month club, grilled bananas with brown sugar and syrup, and homemade smoked peanut butter.
Now that’s takin’ care of business!
- 4 slices Texas toast
- 2 eggs
- 1 tsp. vanilla extract
- ½ cup milk
- ½ tbsp. BBQ dry rub
- 4 tbsp. unsalted butter
- 1 tbsp. cinnamon sugar
- Smoked peanut butter
- 2 bananas split lengthwise
- 2 tbsp. syrup
- ¼ cup brown sugar
- ¼ cup powdered sugar
- 1 package Pig of the Month BBQ’s Apple Pie bacon or your favorite thick cut bacon, precooked
Prepare a chimney of Kingsford Original Charcoal. Once the charcoal is 70 percent ashed over and glowing red, spread it evenly across the bottom of the grill. Add Kingsford Smokehouse Briquets to the charcoal for a deep smoky flavor and close the bottom vents by 1/3 for medium-high heat cooking (approximately 350 degrees).
Preheat a skillet on the grill. Whisk together the eggs, milk, vanilla extract and dry rub in a medium bowl or baking dish. Add 2 tbsp. butter in the skillet. Working in batches, dip the Texas toast in to the egg mixture and place in to the skillet. Sprinkle the cinnamon-sugar on top and cook until the bottom side is lightly browned, approximately 4 minutes. Flip the Texas toast and repeat the cooking process on the top side. Remove and set aside.
Place the banana halves on to the grill, peel side down. Add an even coating of syrup and brown sugar to the tops of each banana. Place cover on the grill and allow them to cook for 10 minutes until soft. Remove from the heat, slice each banana in half and remove peel.
To assemble the sandwiches, spread the smoked peanut butter on two of the French toast slices. Top with bacon slices and syrup and brown sugar bananas. Top with the remaining French toast slices, dust with powdered sugar and serve.
–Clint Cantwell, Grilling.com Editor