1st & 2nd July 2017. Bristol Harbourside.


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The Elvis Sandwich

Inspired by our deep-rooted love for all things Elvis, this toasted sandwich celebrates what we now claim as FACT to be the last meal the King ever ate. We’re not really sure who came up with this recipe. Jon thought it was Dan, Dan says it was Jon. Might even have been Jon’s brother Bob, come to think of it. It doesn’t really matter all that much. It’s been sold as a bit of fun at our St Nick’s take-out place for the last few years – a secret option not listedon the menu. You have to know it’s there and ask for it by name. You can cook it in a pie iron on the BBQ or in the embers of a fire, in a toasted sandwich maker, or in a non-stick frying pan or on a griddle.
Uh huh huh.



2 slices of white bread

butter, for spreading

1 tbsp peanut butter

2 cooked streaky bacon rashers

1 ripe banana, sliced

75g Smokehouse Pulled Pork

(see p.29)

1 green chilli, deseeded

and sliced into rounds

1 tbsp maple syrup



Spread one side of each slice of bread thickly with butter.

Spread the peanut butter on the non-buttered side of one slice.

Lay the cooked bacon on the peanut butter.

Top the bacon with the banana.

Next, evenly distribute the pulled pork on top.

Scatter the chilli over.

Drizzle with maple syrup.

Place the non-buttered side of the second slice of bread on top of the filling. You should now have a pretty epic-looking sandwich with butter smeared on the outside.

Put the Elvis in a pie iron or cast iron frying pan directly on the hot coals (or on a hob over a medium heat). When the bread is golden, carefully flip it over and cook the other side until browned, about 5 minutes on each side.

Serve, telling your fellow diners that this is the last sandwich Elvis ever ate. FACT.

Thank yuh very much.