fools gold loaf on a metal cookie sheet
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Fools Gold Loaf

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This Fools Gold Loaf is the king of all peanut butter and jelly sandwiches. Loved by the “King” himself, Elvis Presley. It is also known as the “Elvis Sandwich.”

If you like peanut butter and jelly sandwiches, then you will probably like this, oh and don’t forget bacon. Lots and lots of bacon on this sandwich. I love the mix of salty bacon and sweet peanut butter and jelly. This sandwich is quite honestly a heart attack waiting to happen, not really, but it seems that way!

The Fool’s Gold Loaf was invented by the Colorado Mine Company and became one of Elvis’s favorite sandwiches. Apparently, he could eat a whole one himself, which normally feeds 8 to 10 people.

This sandwich was highlighted in the movie, What If, that stars Mr. Harry Potter himself, Daniel Radcliffe. They make the sandwich in the movie, and that is where I got the idea from.

The fools gold loaf is very easy to make, if I can do it, you can do it. Just make sure to have a few friends or family available to eat it with you, haha. Let’s get started!

Fools gold loaf on a metal cookie sheet.

Step 1: Gather the ingredients

In order to make this crazy fools gold loaf, you need just a handful of ingredients:

  • Long loaf of bread – Something like French or Italian bread.
  • Creamy peanut butter
  • Jelly/Preserves
  • Butter or margarine
  • Bacon – I usually use thick applewood smoked bacon.

Tools

  • Sheet pan or cookie sheet
  • Spatula or butter knife
  • Bread knife or regular serrated knife

Step 2: How to make the fools gold loaf

Hand digging out bread from a long piece of French bread.

Preheat the oven to 350 degrees F/176 C.

Take the loaf of bread and cut it in half lengthwise. Then with your hand scoop out some of the extra bread in the middle for each half, making a long bread dish or canoe. This helps it to have a better ration of bread to the inside filling.

Hand spreading margarine on bread.

Next, spread on a generous amount of softened butter or margarine onto the outside of both slices of bread and place them on a cookie sheet or sheet pan.

Lightly toasted bread on a metal cookie sheet.

Place the bread in the oven and bake it until the butter is melted and the bread is lightly toasted.

Cook the bacon. In order to be authentic to the original sandwich, cook up a full pound of bacon. You can never have too much bacon, right? Then dry the bacon on some paper towels.

Long French bread half with loads of peanut butter on it.

Now time to spread the peanut butter on one of the halves of bread. The authentic Fools Gold Loaf had a full 16 oz container of peanut butter spread on it. I know right? That is a lot of peanut butter!

Fools gold loaf being put together on a counter.

Spread the jelly/preserves on the other half of the bread. The recipe called for a full 16 oz of jelly as well. I know that is a lot of jelly/preserves! The authentic sandwich used Dickinson’s Blueberry preserves, grape or strawberry jelly is commonly used too. But you can use whatever you like.

Lay the bacon on top of the peanut butter. Then lay the other half of bread with the jelly on top competing the Fools Gold Loaf.

The name of the sandwich, Fools Gold Loaf, fit the mining motive for the restaurant, also, it was one expensive peanut butter and jelly sandwich, back then the price was $49.95, remember thought it was supposed to serve 8 to 10 people.

Fools gold loaf sliced in half on top of a metal cookie sheet.

Slice that sandwich up and you are ready to eat it. After trying it as “authentic” as possible, you may want to cut down on the amount of peanut butter and jelly, but not the bacon, that would just be silly. Enjoy!

How long does the fools gold loaf last?

Store any leftovers in a ziplock bag or an airtight container in the fridge for a few days. But it is definitely best eaten fresh.

Fools gold loaf pin for Pinterest
(Pin it!)

Here are a few other recipes you may like:

Monster Cookies

Ice Cream Cookie Sandwich

Grilled Cheese Sandwich

Three Ingredient Strawberry Jam

Crispy Fried Chicken

Fool’s Gold Loaf

The king of all peanut butter and jelly sandwiches. The fools gold loaf is massive and loved by Elvis Presley. If you are looking to up your peanut butter and jelly game, try this sandwich out!
Prep Time15 mins
Cook Time10 mins
0 mins
Total Time25 mins
Course: Lunch, Main Course
Cuisine: American
Keyword: bacon, sandwich, savory, sweet
Servings: 10 people
Calories: 735kcal
Author: Matt Taylor

Equipment

  • Bread Knife/Knife
  • Baking Sheet/cookie sheet
  • Spatula
  • Paper Towel

Ingredients

  • 1 Long loaf of French Bread or Sourdough Bread
  • 16 oz Jar of Creamy Peanut Butter 453g
  • 16 oz Jar of Grape Jelly/Strawberry Jam Original uses Blueberry Preserves (453g)
  • 3 or 4 Tbsp of Butter or Margarine 57g
  • 1 lb of Thick Applewood Smoked Bacon or your favorite kind of bacon (454g)

Instructions

  • Preheat the oven to 350 degrees F. Slice the loaf of bread in half lengthwise. Then scoop out some of the extra bread in the middle for each half, making a long bread dish or canoe. Use clean hands.
  • Spread on the margarine or butter on the bottom and tops of the big slices of bread, then place them on a baking sheet and then they go into the oven for a few minutes, just until the butter is melted and it gets a little toasted.
  • Cook the bacon until crispy. Then place it on a plate with paper towel to drain and dry.
  • Once the bacon is cooked, add the peanut butter to one side, and the jelly/preserves to the other side. Then add the whole pound of bacon. Cut and serve! Apparently, Elvis could eat one of these entire sandwiches himself in one sitting! Pretty crazy. Enjoy!

Video

How to Make the Fools Gold Loaf - BACON and Peanut Butter and Jelly Sandwich

Notes

NOTE: The authentic fool’s gold loaf has tons of calories. You can always reduce the amount of peanut butter and jelly of course. 
List of nutritional facts for fools gold loaf

Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

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