-
1
Make the salsa: Preheat the broiler.
-
2
Line a baking sheet with foil and add the tomatoes, onion, garlic and jalapenos (cut-side down).
-
3
Broil, turning as needed, until the tomatoes and onion char and the garlic softens, 6 to 8 minutes.
-
4
Let cool, then peel the garlic.
-
5
Coarsely chop the tomatoes, onion, garlic and jalapenos; transfer to a bowl.
-
6
Stir in the cilantro, vinegar and 1/2 teaspoon salt.
-
7
Make the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with foil and set a wire rack on top.
-
8
Combine the chile powder, cayenne, oregano, cumin and cloves in a small bowl; stir in the garlic, vinegar and 1 tablespoon water.
-
9
Lay the bacon on the rack in a single layer; brush with the spice paste.
-
10
Bake until the fat starts to render, about 15 minutes.
-
11
Flip using tongs, then continue baking until browned, 10 to 20 more minutes, depending on the thickness of the bacon.
-
12
Drain on paper towels and let cool until slightly crisp.
-
13
Assemble the sandwiches: Halve the rolls and pull out some of the bread from the insides.
-
14
Lightly toast in the oven, 5 to 7 minutes.
-
15
Spread some of the prepared 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.
-
16
Top with more salsa, then cover with the roll tops, pressing them down.
-
17
Cut in half with a serrated knife.
-
18
Photograph by Jonathan Kantor
