2 T margarine
1 loaf French white bread
1 lb bacon slices
1 jar of smooth peanut butter
1 jar of grape jelly
Preheat the oven to 350F. Spread the margarine generously all over all sides of the loaf. Place it on a baking sheet in the oven. Meanwhile, fry the bacon in a bit of oil until it is crisp and drain it thoroughly on paper towels. Remove the loaf from the oven when it is evenly browned, after approximately 15 minutes. Slice the loaf lengthwise and hollow out the interior, leaving as much bread along the walls as desired. Slather a thick layer of peanut butter in the cavity of the loaf and follow with another thick layer of grape jelly. Use lots of both. Arrange the bacon slices inside the cavity, or, if desired, layer the bacon slivers between the peanut butter and jelly. Close the loaf, slice and eat. RIDDLE: A legendary performer once flew his 4-engine jet from Nashville to Denver to get one of these sandwiches.