This sandwich can be made using a grill, griddle or frying pan.
Toast the bread so that the middle is soft and the outside is crunchy-a little on the crunchy side is preferable as the bread will be supporting a lot of weight.
Squirt the Sriracha sauce to taste on one slice of toasted bread. Top with the pulled pork.
Fry an egg up, leaving it a little runny. Place the egg on the sandwich.
Using the heat from the fried egg, place the slice of cheese on the egg and melt to your desired consistency. Press the slices of jalapeno into the melting cheese.
Spread the second slice of toasted bread with aioli and add it to the sandwich.
Cut the bacon to size and assemble atop the aioli. Add the red leaf lettuce, tomato, basil and oregano. Top with the final slice of toasted bread. Serve with the pickle.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.