Recipe courtesy of Thomas Odermatt
Print
Evil Twin Brother Sandwich
Total:
16 hr 55 min
Prep:
30 min
Inactive:
12 hr 10 min
Cook:
4 hr 15 min
Yield:
6 sandwiches
Level:
Intermediate
Total:
16 hr 55 min
Prep:
30 min
Inactive:
12 hr 10 min
Cook:
4 hr 15 min
Yield:
6 sandwiches
Level:
Intermediate

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!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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