Evil Twin Brother Sandwich

Name: Evil Twin Brother Sandwich
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT4H15M0.000S
Total time: P0Y0M0DT16H55M0.000S
Yield: 6 sandwiches
Ingredients: 3 pounds beef navel; 2 tablespoons kosher salt; 1 tablespoon freshly cracked black pepper; 6 vine-ripened Roma tomatoes, cut in half; Olive oil, for drizzling; 2 pounds arugula, plus more for garnish; 3 tablespoons extra-virgin olive oil; 2 limes, juiced; Six 6-ounce skin-on, boneless chicken breasts; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper; 6 tablespoons Dijon mustard; 6 soft rolls, cut in half lengthwise; 4 smoked Fresno chiles, finely chopped

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Level: Intermediate
Total: 16 hr 55 min (includes overnight resting time)

Prep: 30 min
Inactive: 12 hr 10 min
Cook: 4 hr 15 min

Yield: 6 sandwiches

Level: Intermediate
Total: 16 hr 55 min (includes overnight resting time)

Prep: 30 min
Inactive: 12 hr 10 min
Cook: 4 hr 15 min

Yield: 6 sandwiches

Ingredients

Beef Bacon:

3 pounds beef navel

2 tablespoons kosher salt

1 tablespoon freshly cracked black pepper

Slow-Cooked Tomatoes:

6 vine-ripened Roma tomatoes, cut in half

Olive oil, for drizzling

Sandwich:

2 pounds arugula, plus more for garnish

3 tablespoons extra-virgin olive oil

2 limes, juiced

Six 6-ounce skin-on, boneless chicken breasts

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

6 tablespoons Dijon mustard

6 soft rolls, cut in half lengthwise

4 smoked Fresno chiles, finely chopped

Directions

For the beef bacon: Heat a smoker to 200 degrees F.
Coat the beef with the salt and pepper, pressing it into the meat. Smoke the bacon at 200 degrees F until the meat reaches an internal temperature of 120 degrees F, about 4 hours. Rest the meat, refrigerated, for at least 12 hours.
For the slow-cooked tomatoes: Preheat the oven to 325 degrees F.
Put the tomatoes on a baking sheet and drizzle with olive oil. Toss to coat, then roast in the oven until wilted, about 1 hour.
For the sandwich: Put the arugula, olive oil and lime juice in a food processor and blend to create a paste.
Prepare a grill for medium-high heat
Season the chicken breasts with the salt and pepper. Grill the chicken until cooked, about 4 minutes per side. Let rest for 10 minutes, then slice into 1/2-inch pieces.
Cut the beef bacon into twelve 1/4-inch slices, then crisp the slices in a skillet for 1 to 2 minutes per side.
Smear 1 tablespoon of Dijon mustard onto the lower half of each roll. Place 2 slices of bacon on top. Top with chicken breast slices, followed by 2 tablespoons of the arugula pesto and 2 pieces of the slow-cooked tomatoes. Top each sandwich with a handful of arugula. Spread the top half of each roll with the chopped Fresno chiles. Top the sandwiches and enjoy!