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.
Recipe courtesy of Thomas Odermatt, RoliRoti, San Francisco, CA