Phoenix Files: Midweek Munch

Bryan’s BBQ in Cave Creek is known for their pecan smoked meats, traditional but creative sides (olive-studded coleslaw) and a fine bottle selection of craft brews. In fact, I reviewed them for Phoenix Magazine last year.

I just tasted a new tomato sandwich chef/owner Bryan Dooley and his sous chef Rob Olson put on the menu for summer.

Holy smokes.

What’s BBQ-y about this sandwich? Nothing.

Well, maybe the fact that they smoke the sea salt sprinkled on the tomatoes in the pecan wood oven.

And the djion mustard sauce has a smidgen of molasses. And they’re serving it with the soft white bread that comes with all the barbecue plates.

Of course, they’re slathering said bread with butter and toasting it to perfection on the griddle.

The watercress garnish? Well, they are a couple of trained chefs.

There isn’t anything fancy about this sandwich, though.

It’s just one delicious bite of summer.

Bryan’s Black Mountain BBQ
Tomato sandwich ($7.95, with 1 side)
6130 East Cave Creek Road, Cave Creek
(480) 575-7155

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  1. […] past summer, he whipped up a juicy heirloom tomato sandwich and this fall, he dazzled diners with a fried artichoke po’ […]

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