INGREDIENTS:
• Soft everything brioche roll
• House-smoked bacon
• Thick-cut panko-fried red tomatoes
• Whipped avocado
• Garlic aioli
• Arugula dressed in olive oil
• Thinly sliced quick-pickled red onion
How to build this sandwich:
1 Bottom Bun: Place the toasted bottom half of the everything brioche roll on the board.
2. Spread a generous layer of whipped avocado on the bottom bun.
3. Place 2 thick-cut fried tomato slices directly on the avocado. (The avocado helps anchor the tomatoes.)
4. Layer 3–4 strips of crispy bacon over the tomatoes.
5. Add a thick dollop of garlic aioli and gently spread.
6. Add a small pile of thin pickled red onions.
7. Top with a light handful of olive-oil dressed arugula.
8. Top Bun: Spread a light smear of garlic aioli on the top brioche bun, then place it on the sandwich.
9. Press gently and cut the sandwich diagonally to show the layers and keep the fried tomato intact.
Photo & recipe courtesy of David Marlow, Executive Chef at RJ Craft BBQ.
This recipe originally appeared in April 2026.