18 W. Hubbard Street
8 pieces rye bread
2/3 cup jif creamy peanut butter
8 slices smoked bacon, cooked crisp
2 ripe bananas
4 oz soft butter
Spread the butter on the bread on one side, place on waxed paper. Spread the peanut butter on the other side. Top 1/2 the slices (4) with sliced banana and bacon. Cook each slice on medium heat. (butter side down like for a grilled cheese) until the bread is toasted brown. Combine a plain (peanut butter only side) with a banana and bacon side. Slice in two, serve warm with salty kettle potato chips and an ice cold whiskey sour.