(upbeat pop music)
I love this recipe. It's a classic Elvis sandwich,
but with our own twist on it,
we're using banana bread for the bread.
We're elevating a normal PB and J sandwich,
by adding a couple of strips of bacon,
3 tablespoons of crunchy peanut butter.
I like crunchy peanut butter
because you need that extra texture,
especially when you're going to use banana bread,
which is already a very soft bread to begin with.
I think with making this a midnight snack,
why not cover all the grounds.
Salty, sweet, bacon, banana bread?
It sounds like the perfect midnight snack to me.
And I think it will be for you too.
(upbeat pop music)
The very first step in making everything,
is cooked to bacon down.
And you can make the bacon as crispy,
or as soft as you want.
And I think for this, I love crispy bacon
in it just for that extra pop of texture
We're using the cut bacon,
just because you don't want it to get lost in the same way.
It would be bold in the sandwich for sure.
Our bacon is done cooking,
and it's time to assemble the sandwich.
So the first thing we're going to do,
is add our crunchy peanut butter.
Then we're going to add our banana slices,
and then we're going to add our bacon.
We've assembled our sandwich, but we're not done yet,
what are we gonna do next?
So, we're going to add it to the pan,
and give it a good sear,
like you're doing a grilled cheese.
It goes from being just a regular sandwich,
to almost like a French chef's,
that makes it a little fluffier,
gives it a little texture.
Something else that I really love about this sandwich,
is that we cook the bacon first.
So we're kind of coating the banana bread in the bacon fat.
In bacon fat also helps you achieve
that golden brown texture.
Oh my gosh. Look at that.
If midnight rolls around and you're really hungry,
and you want a good midnight snack,
I don't think you can go wrong with either of these recipes.
You've got something salty and something sweet,
the perfect combination for a midnight snack.
What do we need to make these
honey mustard and onion pretzel bites?
Well, the first thing you're going to need is
obviously the pretzels.
Today we're using large hard sourdough.
Then we're going to need 2/3 of a cup of vegetable oil,
3 tablespoons of honey, 1 tablespoon of yellow mustard,
1 tablespoon of Dijon mustard,
and then to give it that extra little mustard push,
we're going to do a tablespoon of mustard powder,
1 tablespoon of onion powder,
and then the garnish we're going to do some fresh dill.
Our first step is to preheat the oven to 300 degrees,
and then get ready to mash up the big pretzels.
So we're going to put them in the bag.
And you really want to make sure that you seal the bag.
It's gonna get messy.
So be prepared.
Just double-check that the bag is sealed.
Okay, we're going to put these aside.
And the next thing we're going to do is we're going to mix
together all of our liquid ingredients.
So we have 2/3 of a cup of vegetable oil,
3 tablespoons of honey.
Then we're going to add our two mustards.
It's almost like we're making a vinegarette for a salad,
but replace the, you know, the healthy greens for pretzels.
And then we're going to add our mustard powder,
and our onion powder.
And we're just going to incorporate those together.
So once we have the mixture combined,
this is a perfect time to mash up our pretzels.
(bag being hit)
There's not really a method to the madness.
There's no right or wrong way to do this.
And what you're really looking for here,
is just making sure there aren't any really big pieces
because the smaller you can get them,
the more that-
They'll coat with the mixture.
Okay, now we're going to open this up.
And then now is the perfect time
to pour in the honey-mustard mixture.
So the mixture's in the bag, we're going to seal it.
Remember, double check that we've sealed the bag.
Just make sure that we coat every single pretzel by it-
with the delicious honey mustard blend that we've created.
And then after this,
we're going to pour it onto our baking sheet,
and then put them in the oven.
And we have parchment paper on our baking sheet,
just because it really all caramelizes together.
And it's pretty easy for cleanup.
The real important step here, is to make sure
that you spread it all out evenly in one layer,
so that everything can crisp up.
You don't have all these pieces sticking together.
And what I love about this is that
the honey caramelizes on the pretzel,
so it's almost like we're candying the pretzels.
Exactly.
It's a new way to look at a pretzel.
(upbeat guitar music)
So our pretzels have been in the oven at 300 degrees
for 20 minutes and they smell incredible.
We're going to let them cool for about 5 to 10 minutes
then we're going to transfer them
to a serving dish, serving container.
Should we top them with some fresh dill?
I'm addicted to these.
I love that it's the classic take on pretzels and mustard,
but a little bit elevated we have that honey,
so it's sweet, it's salty, it's crunchy.
It's everything you want in a midnight snack.
I love the fresh dill on top.
Cause something like this is just asking
to have a little bit of freshness to it,
and the dill executes that perfectly.
(swoosh)
(twinkling chimes)