A peanut butter, banana and bacon sandwich, sometimes referred to as an Elvis sandwich or the Elvis, consists of toasted bread slices with peanut butter, sliced banana, and fried bacon. Honey is sometimes included. The sandwich is frequently cooked in a pan or on a griddle. The recipe for the sandwich has been published in numerous cookbooks and newspaper stories. It is sold commercially in restaurants that specialize in peanut butter sandwiches, such as P.B. Loco and Peanut Butter & Co.

The peanut butter and banana sandwich with bacon has been referred to as a favorite of Elvis Presley, who was renowned for his food cravings such as the Fool's Gold Loaf, a loaf of Italian bread filled with a pound of bacon, peanut butter, and grape jelly. Books on Elvis Presley's favorite foods and culinary tastes, as well as other published reports on his taste for peanut butter and banana sandwiches with or without bacon, have made the sandwich widely associated with Presley. It is often referred to using his name.

Presley's fondness for peanut butter and banana sandwiches is well established, but bacon is not mentioned in all accounts. A book about Presley and his mother, Gladys Presley, though, says he had "sandwich after sandwich of his favorite%u2014peanut butter, sliced bananas, and crisp bacon". Another passage describes him talking "feverishly until dawn" while "wolfing" down the sandwiches (described in this instance as being made with mashed banana).

A news report suggests that, based on renditions of sandwiches named after him, Presley ate his peanut butter, banana, and bacon sandwiches with caramelized bananas and crispy bacon on grilled Hawaiian bread, and grilled by his mother or his cook in bacon fat. The Good, the Bad, and the Yummy describes it as consisting of half a banana and a piece of bacon per sandwich, browning the sandwiches in a frying pan with butter, cutting the sandwiches into wedges, and piling them high.

Rouladen are a German meat roulade usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. In some countries, the roulade is also known as "beef olive".

Beef or veal is used as meat though some food scholars tend to believe that the original version was probably venison or pork, and pork is still popular in some areas. The beef rouladen as we know them today have become popular over the last century. The cut is usually Topside Beef or Silverside since this is the cheaper cut. The more expensive version would be the round steak, also known as rump steak. The meat is cut into large, thin slices.

The filling is a mixture of smoked and cooked pork belly (Danish bacon), chopped onions and chopped pickles (gherkins) which is at times varied by adding minced meat, sausage meat and pine nuts. The mixture varies from region to region. Rouladen are traditionally served for dinner. Red wine is often served with this dish.

In preparation, in the simplest of terms, hot mustard is spread onto the thin slices of meat and the prepared filling mixture is added on top. The meat and filling is then rolled up to a traditional elongated shape similar to a cigar. A thread (traditional), toothpick (modern), or a specialized clamp (also modern) is used to hold the roll together. The rouladen are first seared in a roasting dish together with carrots, celery, onions and bacon until they are nicely browned and the vegetables are somewhat caramelized. Red wine or beer and chicken or vegetable stock is then added, then slowly braised until the meat is tender. The braising takes between one and two hours depending on the meat and preferences.

Traditionally the pan was covered and placed on a raised iron mount in front of an open fireplace for the braising period. The height of the iron mount and the distance from the fire determined the temperature of the braise.

Today you either put the dish into an oven with the lid on at 175 °C (350 °F) or leave the dish on the stove at low temperatures and gently simmer until the meat is tender.

The Rouladen are then removed and some more beer, red wine or vegetable stock is added to the liquid. When the liquid is added, it lifts the flavor from the bottom of the dish to make a sauce for the meat. This liquid is reduced and then thickened to a gravy. The rouladen are then returned to the gravy and gently reheated.

Stegt flæsk is a dish of fried bacon from Denmark that is generally served with potatoes and a parsley sauce (med persillesovs). The dish is sometimes translated as pork strips or crisp fried pork slices. The pork belly or "breast" cut of a pig is used for stegt flæsk and the strips are cut about a 1/2 inch thick.

Stegt flæsk is one of Denmark's most popular foodstuffs and has been described as "a dish of pork fat, and only pork fat, in parsley sauce. Mmmm." An "alternative guide to Denmark" from the British broadcaster BBC described stegt flæsk med persillesovs as fried slices of pork with fat served with parsley sauce and boiled potatoes.

Stegt means fried and flæsk a cut of pork often translated to English as bacon, but sometimes more generally as pork. Stegt flæsk is included in The Art of Danish Cooking by Nika Standen Hazelton where it is translated as bacon with parsley sauce and Scandinavian Cooking by Elizabeth Craig. Flæsk is also translated as bacon in older language guides.

The dish is especially popular at certain times of the year. Stegt flæsk can also be served with apple compote.

Bacon and cuts of pork are also used in other dishes in Denmark. Flæskesteg is roast pork with cracklings, potato, and cabbage. Flæskeæggekage is a scrambled egg dish with bacon. Leverpostej or liver pate is made up of chopped pig's liver and fat, chopped onions, milk, eggs and flour then baked in the oven and eaten with rye bread. Stegt medister is a thick sausage of minced pig meat and fat, spices and chopped onion, prepared by pan frying. The BBC noted that Danish food is not limited to just pig meat and pastries, but that "it would be fair to say they feature heavily in the diets of Denmark's citizens." An instructional video for cooking stegt flæsk on a ceramic grill was featured on KamadoTV.

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Stargazy pie is a Cornish dish made of baked pilchards, along with eggs and potatoes, covered with a pastry crust. Although there are a few variations with different fish being used, the unique feature of stargazy pie is fish heads (and sometimes tails) protruding through the crust, so that they appear to be gazing skyward. This allows the oils released during cooking to flow back into the pie.

The dish originates from the village of Mousehole in Cornwall and is traditionally eaten during the festival of Tom Bawcock's Eve to celebrate his heroic catch during a very stormy winter. According to the modern festival, which is combined with the Mousehole village illuminations, the entire catch was baked into a huge stargazy pie, encompassing seven types of fish and saving the village from starvation. There is evidence that the festival dates back even further, to pre-Christian times. The story of Bawcock was popularised by Antonia Barber's children's book The Mousehole Cat, which featured the star-gazy pie. In 2007 contestant Mark Hix won the BBC's Great British Menu with a variant of the dish.

The original pie in the legend included sand eels, horse mackerel, pilchards, herring, dogfish and ling along with a seventh fish. In a traditional pie, the primary ingredient is the pilchard (sardine), although mackerel or herring is used as a substitute. Richard Stevenson, chef at The Ship Inn in Mousehole, suggests that any white fish will work for the filling, with pilchards or herring just added for the presentation. Prior to putting it in the pie the fish should be skinned and boned (except the head and tail), to allow for ease of eating. Along with the fish, the other traditional ingredients are thickened milk, eggs and boiled potatoes.

Many recipe variations around the traditional ingredients exist, some of which include hard-boiled eggs, bacon, onion, mustard or white wine. Other alternatives to the main fish can be crayfish and rabbit or mutton. The recipes for the stargazy pie are all topped with a pastry lid, generally shortcrust but sometimes puff pastry, through which the fish heads and sometimes tails protrude.

For presentation, one suggestion is that the pilchards are arranged with their tails toward the centre of the pie and their heads poking up through the crust around the edge. As it includes potatoes and pastry, the pie can be served on its own or with crusty bread, sometimes with vegetables. Other suggested accompaniments are Cornish Yarg, Rhubarb chutney, poached eggs or a slice of lemon

Szalonna is Hungarian for back bacon made of smoked pork fat with the rind and is traditional in Hungarian cuisine. It is often smoked or cooked in some manner before purchase so that the buyer can eat it without further preparation. It is very different from popular American bacon, which is typically sold soft and uncooked.

Szalonna can be cooked gypsy-style. This involves cutting the szalonna into long chunks or cubes, spearing them, and roasting them over an open fire. The szalonna cooks to be somewhat crispy and is then eaten with other dishes or alone. Szalonna is also popular among Hungarians as part of a sandwich.

In the traditional gypsy-style. szalonna is skewered on a rod (or preferably, a freshly cut stick from a cherry, apple or other fruit tree) and roasted over an open fire pit or narrow container allowing the fire to heat to extremely hot temperatures. A wood fire is best(hardwood) for additional flavor, although hardwood charcoal (not briquets) is acceptable. Once it starts to sizzle and drip with grease, the szalonna is removed from the fire and the grease is allowed to drip onto a slice of freshly baked bread. The szalonna is returned to the fire and the process is repeated until the piece of bread is nearly saturated with grease.

Sliced cucumber, red onion, green peppers, sliced radishes, paprika, other vegetables, ground pepper, and salt are used to add flavor to the slice of bread, and then more drippings are followed to top it off. Periodically, the charred remains are scraped off of the szalonna and are used as an additional topping. This dish was considered to be a peasants' food since the most important aspect was the fat, discarded by wealthier Hungarians.

Preparation, cooking and serving remain a longstanding summer tradition among even second and third generation American Hungarians. The szalonna (or "greasy" or "dirty") bread is often served with brandy or beer; in many families, "Opening Day" has become a rite of passage for families of American-Hungarian descent, where traditional family stories and customs are shared as a part of the meal. Young children are given their first taste of the bread at that time.

During and after World War II a hard fruit slab that could be sliced was referred to as Hitlerszalonna. It was eaten as a provision for soldiers and among civilians.

Seven-layer salad is an American dish that includes a colorful combination of seven layers of ingredients: iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard boiled eggs, sharp cheddar cheese, and bacon pieces. The salad is topped with a mayonnaise-based dressing and sometimes sour cream is added. It is served in a glass bowl or large pan so the layers can be observed. The dish is often associated with potlucks, picnics, and barbecues, where a large gathering of people takes place and many people need to be fed. There are many variants on the seven-layer salad and it can be made with additional (or sometimes fewer) layers, making it (for example) an eight-layer salad instead.

Although there are many variations, the traditional seven-layer salad has remained the same for decades. The dish may have originated in the South and was called the "seven-layer pea salad" for its main layers of peas. The traditional seven-layer salad is covered with a coating of mayonnaise (and sometimes sour cream) and includes eggs and bacon. It has been said to have "helped give salads of the 1950s a bad name... when it came to health."

Popular variations on the home-made salad's ingredients include ham, mushrooms, celery, carrots, and bell peppers. The dish remains a party staple, and its impressive height and layered architecture have been adapted by some restaurant chefs, though "our mothers were stacking long before many of today's chefs were even born." Cooks modifying the salad include those at Aura restaurant on Lincoln Road in Florida who include sliced mozzarella, red tomatoes and basil layered for red, green and white color, and others using fruit, cutting back on high-fat ingredients, substituting low-fat yoghurt or a vinaigrette dressing for the mayonnaise/sour cream, and modifying the ingredients with ethnic and gourmet foods such as tomatillos, chickpeas, black beans and pepperoni. Another chef who serves items with "a sense of humor" offers "an updated seven-layer salad in a tortilla, where the ground beef of the 70's is exchanged for grilled shrimp."

The seven-layer salad has quite a few devotees, including Rita Mae Brown.

A Bacon Martini, also known as Bacontini, Pig On The Rocks or a Bloody Bacon Martini, is a cocktail that consists of bacon-infused vodka and is served with a garnish that can include ingredients such as strips of bacon, bacon bits and olives. Variants may include the addition of Bloody Mary mix. While not a proper vodka martini, which consists of vodka and vermouth, the Bacon Martini is in line with the modern trend of calling any straight liquor in a martini glass a "martini," such as the Saketini or other variations.

The Bacon Martini was invented independently by Sang Yoon, owner of the gastropub Father's Office in Santa Monica, and P. Moss, owner of the Double Down Saloon in Las Vegas. Sang Yoon made his Bacon Martini in 1998, inspired by the Bacon of the Month Club run by the Grateful Palate in Fairfield, California. P. Moss appears to have concocted his Bacon Martini the same year. Sang Yoon's version of the drink uses juniper-cured bacon, while P. Moss's method calls for hickory-smoked bacon.

In order to make a bacon martini, the vodka needs to be prepared in advance through a process called Fat Washing. This is done by soaking strips of cooked bacon in a bottle of vodka and straining off the fat, similar to the process for marinating meat before cooking. The drink is ready when the liquid becomes filmy and opaque.At the Double Down Saloon in the East Village in New York City, the bacon martini is created by straining the bacon-infused vodka through shaken ice, serving it in a martini glass with a piece of bacon at the bottom, similar to the worm in a bottle of mezcal.

The taste of bacon martinis is similar to that of vodka martinis, but with a spicier and saltier bacon flavor and a tangy "heat". According to a saloon owner, the pork fat reacts with vodka to give the drink its unique taste. Reviews of the beverage have been varied, with one drinker comparing it to Castrol motor oil, and a bacon enthusiast saying it is a satisfying and delicious beverage on many levels. A club in San Francisco was selling bacon martinis with bourbon instead of vodka (which is actually a Mitch Morgan), arguing that vodka absorbs too much of the charcoal smokiness flavor.

The maple bacon donut is a culinary dessert specialty that has become popular in some areas of the United States. They are distinct from other donuts because of the prominent bacon and maple syrup flavored glaze used for toppings and have been also discussed in the media as part of the phenomenon sometimes referred to as bacon mania.

The Swirls bakery in Omaha, Nebraska, started a "Maple Bacon Donut Craze" with its version sometimes referred to as "The Elvis". The bakery's owner, Dawn Brown, said she wanted something shocking that people would love or hate, and would talk about. She describes the concept as simple: "It's your breakfast plate turned into one item that you put in your mouth." She reported a response from her customers that has been overwhelming and said she prepares 5 pounds of bacon daily. "I know that most people are coming for the Maple Bacon Donut a.k.a. 'The Elvis'."

Dynamo Donut in San Francisco, California, also serves maple bacon donuts. At Voodoo Doughnut in Portland, Oregon, maple bacon donuts are sold under the name Bacon Maple Bar.

The Original Pantry Cafe in Los Angeles, described as the area's favorite greasy spoon that "has kept the faith for 85 years", offers maple-glazed bacon doughnuts for breakfast at its downtown location, as well as BLTs and pulled pork sandwiches for lunch. The Nickel Diner in downtown Los Angeles also serves up the treat and has the slogan "Home of the Maple Glaze Bacon Donut" on its website. Writing about reclusive author John Twelve Hawks, Carolyn Kellogg of the Los Angeles Times opined that the Nickel Diner maple-bacon doughnut "is so good, it should be able to get anyone to come out of hiding."

Nord's Bakery on the edge of Germantown in Louisville, Kentucky debuted a maple-bacon Long John in 2009. "It looks just like any other maple cream Long John, but for the slab of bacon embedded in the icing," but customers are said to be divided over it, and even stressed. "The argument in favor is clear: a Maple-Bacon Long John is basically an order of pancakes, maple syrup and bacon that you can carry around in a bag and eat in the car with no utensils other than a napkin" and "it's something every bacon lover ought to try," the Courier-Journal reported.

A Bacon Explosion is a pork dish that consists of bacon wrapped around a filling of spiced sausage and crumbled bacon. The American football-sized dish is smoked or baked.

It caused an internet sensation after being posted on the BBQ Addicts blog, and quickly spread to the mainstream press with numerous stories discussing the porcine feast. In time, the articles began to discuss the Internet "buzz" itself.

The phenomenon is international, with popularity in the United States and the United Kingdom. The Daily Telegraph noted that the "recipe is most popular on the web" and that the "5,000 calorie barbeque dish has become one of the most popular meal ideas in the world."

Preparing a bacon explosion "requires the minimum of culinary talent" and the ingredient list is short. It is made from 910g (2 lbs) of thick cut bacon, 910g (2 lbs) of Italian sausage, one jar of barbecue sauce, and one jar of barbecue rub/seasoning.

It is constructed by weaving the bacon together to serve as a base which is then seasoned, followed by the layering of sausage meat on top, with crumbled bacon sprinkled on top of the mass. Barbecue sauce is added, more barbecue seasoning is added, and it is rolled into a giant "sausage-shaped monster." It takes about an hour per inch of thickness to cook and is then basted with more barbecue sauce, sliced into rounds, and served.

A prepared bacon explosion contains at least 5,000 calories (21,000 kJ) and 500 grams of fat, though a "healthy" 8 ounce portion "only" contains 878 calories and 60 grams of fat.

The huge popularity of the recipe has led to international coverage; besides the US and the UK, German and Dutch media are paying attention to the rage. Some controversy has arisen about the high calorie, high fat dish. Commentary in major publications about the health/obesity of Americans quickly suggested dishes like bacon explosion as the reason for "Why Americans are fat"; another paper noted that it isn't something a doctor would recommend. It's also been cited as an example of the use of Web 2.0 technology (Chronister is an Internet marketer).

Angels on horseback is a hot appetizer made of oysters wrapped with bacon. In the United Kingdom they can also be a savoury, the final course of a traditional British formal meal. They are somewhat similar to Devils on horseback and the Midwestern version of pigs in a blanket, a traditional dish of the American Midwest.

Strictly speaking angels on horseback (and the original UK form of pigs in a blanket) are an hors d'%u0153uvre, unlike the US variant of pigs in a blanket, which are canapés, since the latter always involve a bread base or wrapping, and angels on horseback are not by necessity served on toast.

According to the classic recipe, shucked oysters are wrapped in bacon. Sometimes scallops are used in place of oysters. This is then baked in the oven, about 3 minutes per side, or prepared with any other source of dry heat, such as broiling. An early recipe, from 1902, suggests frying the skewered oysters and bacon in butter. The dish is often served on toast, though if prepared on skewers and broiled, it can be eaten straight from the skewer.

Joanna Pruess's book Seduced by Bacon includes a recipe for Angels and Devils on horseback. She wrote that "a little hot red pepper sauce can transform them from heavenly to hellishly hot tasting, or somewhere inbetween."

The Maltese variant uses pieces of chicken liver wrapped in slices of streaky bacon.

Though the dish is English in origin, the name most likely derives from the French anges à cheval; its first occurrence, confirmed by the Oxford English Dictionary and other sources, is in 1888, in Mrs Beeton's Book of Household Management. However, it must be noted that there is a reference in a New Zealand newspaper to the dish, which includes a brief recipe, from 1882. There appears to be no significance in the connections between oyster/angel and bacon/horse. While sometimes referred to as a traditional English dish, the dish has its Irish fans also: most recently, they featured as part of the menu that won Danny Millar the Irish regional crown in the Great British Menu challenge.

Angels on horseback are also served in the United States, where the dish never seems to have become as well-known as in its country of origin. It seems to have been introduced in the mid- to late 1890s.

One of the earliest references in an American newspaper is an 1896 article from the New York Times, where the dish is suggested as an appetizer; according to the Times, the dish is to be credited to Urbain Dubois, the chef of the German emperor. In this version, they are skewered, sprinkled with a bit of cayenne pepper, and broiled, and then served with lemon and parsley (without toast). Oddly, the earliest occurrence cited in the Dictionary of American Regional English is from 1909. In the 1930s, they are suggested, for instance, as part of the picnic menu, and in 1948 again as an appetizer. In the 1950s, a number of articles appear in American papers whose very titles suggest that the dish is little known--"For Oyster Treat, Try Angels on Horseback: They're Delectable Appetizer Sunday Menu "Angels on Horseback, English Monkey? Those Are Recipes!", and "These Angels on Horseback Are Oysters."