Wash and dry the cherry tomatoes. Toss them with the olive oil, as well as some salt and pepper.
Move the cherry tomatoes to a baking sheet, and cook them for about 15 minutes, or until they start to blister. Remove them from the oven, and allow them to cool.
When the tomatoes have cooled, empty them into a food processor. Add the butter, and mix until blended. Add more salt, to taste.
Move the butter to a bowl or tupperwear. (You will have extra tomato butter after making the sandwich. Save it and use it on almost anything--toast, chicken, fish, etc.)
Heat a seasoned cast iron pan over medium heat. When it's hot, add the bacon one piece at a time. Since it's so thin, you should only have to cook it about 15 seconds per side. When each piece is finished cooking, move it to a paper towel-lined plate.
Meanwhile, lightly toast the roll. Slice it in half.
When the bacon is finished cooking, fry the egg in the bacon fat.
Assemble the sandwich: Generously swipe the bottom side of the roll with the roasted tomato butter. Then layer on the bacon. Add the fried egg on top of the bacon. Swipe the top half of the roll with the HP sauce. Cut the sandwich in half, so the yolk releases. Enjoy!
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.