Green Onion Cake BLT, a beautiful fusion take on a Canadian classic using wonderful ingredients and a whole lot of passion and creativity, for a totally incredible flavor and texture experience!
Song of the day: “Good Morning” by John Legend.
Green Onion Cake BLT hosts wonderfully ripe vine tomatoes, tender fresh butter leaf lettuce, Mizuna greens, crisp thick cut country style bacon, a zesty Asian mayo and a crispy oh so delicious green onion cake. A fusion of East meets West in an incredible dance of flavor and texture!
Green onions have to be one of my favorites, put that into a tender crisp dough and fry it up in a pan and you have the most delicious appetizer alongside a red chili sauce for dipping. Well, let’s take that up a few notches and make these green onion cakes the foundation of a Canadian classic sandwich, the BLT.
I have always loved Bacon Lettuce and Tomato sandwiches. I love the freshness of the produce in combination with the slightly smoky crispy bacon. For me, thick cut bacon is where it is at. Don’t get me wrong, the thin cut bacon is great too but I love the texture and robust flavor of a good country-style bacon. I do mine in the oven on parchment paper nice and slow and the end result is this juicy yet not too crispy flavorful protein.
Most of the ingredients I bought from the Old Strathcona Farmers Market. The tomatoes and butter leaf lettuce, I picked up at Doef’s, the green onion cakes are from this wonderful stand called Hongmei Chinese foods that not only has incredible green onion cakes but an array of other pre-made Asian foods. The mizuna picked up at one of our favorite organic produce stands Sparrows Nest Organics. Just a quick stop at The Italian Centre Shop for some goods for the week and this beautiful piece of bacon that I am going to cut myself, so I can have it nice and thick.
With bags full, I am ready to head home and into Nicoletta’s and my little kitchen to create an incredible breakfast sandwich that I call Green Onion Cake BLT.
The Making of the Green Onion Cake BLT. Let’s get started!
I love strategizing in the kitchen. What I mean by that is, it is nice to have all the ingredients ready so time can be saved. In our world of busy lives and so much to do, saving time is quite important.
The bacon cooked beautifully in a 350° F oven. I place it on parchment and it gets nice and crisp yet retains some of that tenderness and moistness. I like that for this sandwich. The tomatoes are cut, lettuce is washed and spun dry, the greens are ready to go, all I have to do is fry up the green onion cake. I have a way of doing green onion cakes. I put some vegetable oil in a pan with just a splash of water. I place the cake in the pan and it is still frozen. The water helps thaw the green onion cake and the oil will get it all crispy. Just remember don’t put the water in when the oil is hot, potentially a dangerous situation. The water and oil must heat up together on a low to medium heat. When the onion cake has thawed and steamed a bit, the water will dissipate and then you can turn up the heat to a medium to high setting. This mode of cooking the green onion cake produces a nice crisp exterior and ensures a moist most delectable inside caramelizing those wonderful green onions quite well.
The only other thing I have to prepare is a nice Asian spiced Aioli. The base is some mayo, into that I blended sesame oil, red chili paste, some sriracha, Chinese five spice, and just a touch of soy sauce. A quick whisk and taste and it needs just a sprinkling of white pepper and I think it is ready to go.
The assembly is quite easy. On both cooked green onion cakes goes a slathering of the aioli, next some sliced cheese, I used a Havarti nice and creamy perfect for a sandwich like this. On goes that deliciously roasted bacon. Hey, wait a minute, there is a slice missing. Okay, I confess, I had to taste it, it was calling me and for those of you who love bacon the smell of it cooking will surely drive you to grab a piece and sampling, lol. Good thing I cooked extra not that I was planning on eating them, lol.
The next layer is a blend of butter leaf lettuce mixed with some arugula and mizuna. Let’s talk about this mizuna. A beautiful microgreen that has a nice sweetness to it but finishes with a kick similar to wasabi. I think it is going to be great in this sandwich. Look at those tomatoes so red, juicy and the aroma is incredible, I get so excited when I experience produce such as what is in this Green Onion Cake BLT. So the tomatoes are on with some more Havarti cheese and finally, the top green onion cake seals the deal.
A little press and this sandwich is ready to be cut.
I like to present my food so that it not only tastes good but looks good too. I finished the sandwich with some of the Mizuna microgreen and a drop or two of the aioli. Does that not look tempting. It is early morning and the sun is just coming up. I love those beams of light that come through the window. It feels peaceful to me and their warmth soothes my skin and this Green Onion Cake BLT is going to settle the rumbling of my morning hungry stomach.
I feel quite blessed at this point, looking at all the great ingredients I had to make this sandwich, and now I am going to do them justice by biting into this masterpiece and experience all those flavors dancing with my taste buds.
I love that sound of crispness as my teeth sink into the green onion cake and those juices of the caramelized green onion nestled inside that wonderfully tender and flavorful dough ooze onto my tongue. The aioli sparks my senses as the aroma hits me and those notes of sesame oil, the heat of the chili paste and the creamy soothing mayo just brings it all together. The freshness of the lettuce, and that pepperiness of the arugula dance nicely with the bright notes of the Mizuna. The creaminess and buttery nature of the Havarti are beautiful and luxurious accompanied by that wonderful roasted tender crisp bacon with its salty smokiness which just seals the deal with this sandwich. I don’t want to forget the tomatoes so ripe and full of that sweet/acidic combination is pure heaven in my mouth.
I love this breakfast sandwich, I could even have this for lunch or dinner. By now I think you know that fusing cultural flavors is something I love to do and in this East meets West duo we have hit the nail on the head, balancing textures and tastes in creating this Green Onion Cake BLT.
Slow down, sit for a moment and share breakfast with the one you love.
I hope you truly enjoy, what a way to say good morning!
Song of the day: “Good Morning” by John Legend.Print
Green Onion Cake BLT hosts wonderfully ripe vine tomatoes, tender fresh butter leaf lettuce, Mizuna greens, crisp thick cut country style bacon, a zesty Asian mayo and a crispy oh so delicious green onion cake, a fusion of East meets West in an incredible dance of flavor and texture!
- 2 Green onion cakes
- 6 slices of thick cut country style lightly smoked bacon
- A handful of butter leaf lettuce
- 1/4 cup arugula
- a handful of Mizuna greens
- 1 ripe vine tomato sliced
- 8 slices of Havarti cheese
- 1/4 cup mayo
- 1 teaspoon red chili paste
- 1 teaspoon sesame oil
- Pinch of Chinese five spice
- 1/2 teaspoon sriracha sauce
- Splash of light soy sauce
- Pinch white pepper
- Pre-heat oven to 350 degrees F.
- Place thick cut bacon onto a parchment lined baking sheet, and place in the oven. Cook for approx 15 minutes or until desired crispness is achieved.
- In a large saute pan drizzle in vegetable oil and a splash of water. Place frozen green onion cake in pan and bring to low to medium heat about 5 minutes on each side.
- When green onion cake is thawed and somewhat steamed, turn the heat up and fry till golden on the edges turning the cake over to crisp up both sides. Cook for about 5 minutes a side.
- Repeat this for the other green onion cake.
- Take green onion cakes out of pan and place on a paper towel to take off any excess oil.
- In a bowl whisk mayo, chili paste, sesame oil, Chinese five spice, sriracha, white pepper, and soy sauce. Continue whisking until all blended and uniform.
- Spread about a tablespoon of the aioli on each of the green onion cakes.
- On one of the green onion cakes place 4 slices of Havarti on the aioli, then 5 slices of bacon, followed by the butter leaf lettuce, arugula, and mizuna greens.
- Top that with the sliced tomato and another 5 slices of Havarti. Place the other green onion cake ontop of the aioli, side down.
- garnish with some of the mizuna greens a a few drops of the aioli, cut in half and serve.
- If you can’t find the Mizuna microgreens use what you have or can find.
- Remember to heat the oil and water together with the green onion cake. This is very important.
- Use nice ripe tomatoes but not too ripe.