On August 6, the TODAY show's Al Roker kicked off his latest Rokerthon, aiming to set a new Guinness World Records record for the most people in an online sandwich-making relay. With the help of 69 chefs, including Bravo's Top Chef alums Lee Anne Wong, Kwame Onwuachi, Marcus Samuelsson, Isaac Toups, and Nina Compton, Rokerthon: The Great American Sandwich Relay, was a success.
During the four-hour relay, each participant had to build an original sandwich, defined by Guinness World Records as at least two traditional or classic ingredients (not including condiments) placed between two slices of bread. In addition to setting an impressive new record, the ultimate goal of the day was to raise awareness and funds for those living with food insecurity. Throughout the program, viewers were encouraged to donate and learn more about Feeding America and World Central Kitchen.
Marcus was handed the virtual baton early in the day and got to work creating his Crispy Bird Dog with Shado Beni Aioli. "This year on Juneteenth, we opened up The Creamery at Red Rooster Overtown to the public," he wrote as an introduction to the recipe on TODAY's website. "It was a day full of celebration and great food, including this delicious Crispy Bird Dog."
Kwame whipped up a Jerk Bacon Patty Melt. "I love this recipe because it brings together some of my favorite flavors," he wrote in his introduction. "It combines the spicy taste of Caribbean cuisine with an American classic. Isaac, meanwhile, declared that his own Fried Chicken and Brie Sandwich is "one of the best chicken sandwiches out there," adding: "It's simple, it's rich and a crowd-pleaser."
Lee Anne made a Lemongrass Pork Sandwich. "I love this sandwich because it's bursting with sweet, spicy and salty flavors in each and every bite," she wrote in her introduction. "Juicy pineapple relish, pickled cucumbers, marinated pork and a tropical coconut and macadamia spread give this delicious sandwich a distinctly tropical taste." For her segment, Nina opted to make a Hot Sausage and Cheese Po'Boy. "I had this sandwich for the first time at Gene's Po-Boys in New Orleans," she explained. "And fell in love with the spicy sausage and the toasted bread."
Below Deck's Adam Glick also got in on the action with his Rogue River Roll. "This sandwich is special because it's really like having three sandwiches in one," he wrote. "It has elements of a bagel with lox, seafood po'boy and a lobster roll. The tender salmon and crunchy veggies keep it light, bright and satisfying."
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