Ingredients
- SALSA
- 1 1/2 lb. tomatoes, halved if large
- 1 small onion, quartered
- 4 cloves garlic, unpeeled
- 3 jalapenos, halved lengthwise and seeded
- 3/4 cup fresh cilantro leaves, coarsely chopped
- 1 tea. apple cider vinegar
- salt
- BACON
- 2 Tbsp. ancho chile powder
- 1/2 tea. cayenne
- 1/2 tea. dried oregano
- 1/2 tea. cumin
- pinch of ground cloves
- 3 coves garlic, roughly chopped
- 2 Tbsp. apple cider vinegar
- 1 lb. thick-cut bacon
- SANDWICHES
- 4 rolls or soft hero rolls
- 8 oz. Oaxaca cheese or mozzarella, shredded
- 3 tomatoes, sliced
- 1/2 small heat iceberg lettuce, shredded
Preparation
Step 1
SALSA: Preheat broiler. Line a baking sheet with foil and add tomatoes, onion, garlic and jalapenos(cut side down)(. Broil, turning as needed, until the tomatoes and onion char and the garlic softens, 6-87 minutes. Let cool, then peel the garlic. Coarsely chop the tomatoes, onion, garlic and jalapenos; transfer to a bowl. Stir in the cilantro, vinegar and 1/2 tea. salt.
BACON: Preheat oven to 350 degrees. Line a baking sheet with foil and set a wire rack on top. Combine the chile powder, cayenne,m oregano, cumin and cloves in a small bowl; stir in the garlic, vinegar and 1 Tbsp. water. Lay the bacon on the rack in a single layer; brush with the spice paste. Bake until the fat starts to render, about 15 minutes. Flip using tongs, then continue baking until browned, 10-20 minutes, depended on thickness. Drain on paper towels and let cool until slightly crisp.
Assemble sandwiches: Halve the rolls and pull out some of the bread from the insides. Lightly toast in the oven, 5-7 minutes. Spread some of the salsa on the bottom half of each roll, then top with a layer of cheese, a few pieces of bacon, some tomato slices and lettuce. Top with more salsa, then cover with the roll tops, pressing them down. Cut in half with a serrated knife.