That sounds terrible, but I hate peanut butter so I’m probably not the best judge. 
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Yes, sometimes with tomato.
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I will try this at some point this summer.
I do like bacon and peanut butter on toast, as well as bacon, PB and banana on toast.
This whole concept evokes the combinations one encounters with Indonesian food, startling but amazing.
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I bet someone has a recipe for Gado Gado Toast or Gado Gado sandwich online. LOL.
I figure Gado Gado Fries also must exist. And they do. LOL
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Yes, it was a regular sammie growing up. Once in a great while I’ll put one together with iceberg lettuce on puffy white bread. I prefer PBJ with strawberry jam or PBH with clover honey, both on multigrain wheat bread.
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It sounds like a lot of fat on one sandwich. I don’t think I could do it, even though peanut butter has its place in my homecooking. Just not on a sammich, and def not with mayo. Hard no.
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A co-worker in Utah used to mix ketchup and mayonnaise for his french fries. I thought it was strange. But over 30 years later, I found out that it’s A Thing, called “Utah sauce”. The recipes I see add vinegar or pickle brine, though.
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I love the old ads.
https://www.reddit.com/r/Old_Recipes/s/SeqUxwEWjF
…
I would try this breakfast sandwich.
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It’s huge in Germany. Pommes rot-weiß (red/white) is a standard fry order.
I never cared for ketchup until later in life. Mayo is the fry groove in Germany & the Netherlands (and Belgium, where they were invented after all 
).
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That is known as ‘fry sauce’ around here. We discovered it 30 years ago on a cross country road trip; not having experienced in CA. I don’t use it on my fries, I use kemon juice.
The local burger joint where I grew up had a thousand island-like sauce used on their burgers called ‘Mort’s Sauce’ after Mort, the proprieter. We make that up and use it on our usual burgers. It doesn’t work on Swiss & mushroom burgers.
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From Wiki: " In Germany, a popular product called Rot Weiß (red white) is sold in toothpaste-style tubes; it consists of unmixed ketchup and mayonnaise, which form a red-and-white striped string when squeezed out."
I like aioli with fries: Kewpie mayo with a clove of garlic pressed in.
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That’s about as necessary a product as mayochup or mayomust 
You can just put some ketchup and mayo on your plate and mix them together while you eat. I prefer to dip my fry into the mayo first, then the ketchup.
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I followed that link, and they also produce Buffaranch, Honeyracha, and Ketchili. We should have a topic on weird portmanteau food names (“Clamato”?)
ETA: Started!
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I got to like Dijon mustard on fries, too. I first encountered it in France in 1975, before Dijon arrived in the States, and it cleared out my sinuses right good. The versions we get here these days aren’t quite as hot as in France.
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Anyone try mushroom ketchup? On its own I found it bitter and objectionable, but a visitor who tasted it loved it. I tried it in beef stew, but it added nothing I liked to the stew.
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Concur. Just cook mushrooms with shallots in butter and Sherry and blitz them if you feel the need for mushrooms that can be used in place of ketchup.
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