Food & Drink

A Legend’s Late-Night Snack

A four-pound monster of a sandwich fit for the King

Photo: Courtesy of Nick’s Café

The Fool’s Golf Loaf at Nick’s Café.

It was 1976. Nick Andurlakis was working in the kitchen at Denver’s now-shuttered Colorado Mine Company when the phone rang. Ron Pietrafeso, of the Denver Police Department, wanted to bring a special guest to the restaurant. He asked if Andurlakis could stay late. “Sure,” the sixteen-year-old told him.


Sometime after midnight, a group of uniformed policemen arrived at the back door of the restaurant. Among them was Elvis Presley, dressed in a captain’s uniform.

“He asked me to sit down with them,” says Andurlakis, “I was nervous. I mean, I was just a dumb teenager. Elvis asked, ‘What would you recommend?’” Andurlakis, recalling the King’s penchant for peanut butter-and-banana sandwiches, suggested the Fool’s Gold Loaf, a four-pound monster of a sandwich stuffed with peanut butter, blueberry jam, and bacon.

“Sounds good,” Elvis said. “Make me one.”

Several months later, Andurlakis was going over inventory at the restaurant when the phone rang again. This time, it was Elvis himself. “We’re out here at Graceland,” he said, “and we want some peanut butter, jelly, and bacon sandwiches.”

Photo used by permission, Elvis Presley Enterprises, Inc

Within hours, Presley’s jet had touched down at Denver’s Stapleton Airport. Andurlakis was waiting there with sandwiches, Perrier, and champagne. “They took the food from me, and Elvis said, ‘Sit down, let’s talk,’” he recounts. “We ended up talking for three hours.” When Andurlakis left, Elvis flew back to Graceland without ever having left the tarmac in Colorado. His trip, and the sandwich that spurred it, became the stuff of legend.

Today, Nick Andurlakis runs a little café in the town of Golden, Colorado, decorated from floor to ceiling with Elvis memorabilia. The devoted fan can still order a Fool’s Gold Loaf—the house specialty—from the man who served the King. But if you need your Fool’s Gold now, and you’re short a private jet, here’s his recipe.


  • The Nick's Café Fool's Gold Loaf

    • 2 tbsp. margarine

    • 1 loaf French white bread

    • 1 lb. sliced bacon

    • 1 jar smooth peanut butter

    • 1 jar grape jelly


  1. Preheat the oven to 350 degrees. Spread the margarine generously all over all sides of the loaf. Place it on a baking sheet in the oven.

  2. Meanwhile, fry the bacon in a bit of oil until it is crisp and drain it thoroughly on paper towels.

  3. 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.

  4. 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.

  5. Serves one if you’re Elvis. Serves 8-10 if you’re a regular person.