Green Onion Cake BLT

Green Onion Cake BLT

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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


  1. Pre-heat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Repeat this for the other green onion cake.
  6. Take green onion cakes out of pan and place on a paper towel to take off any excess oil.


  1. 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.


  1. Spread about a tablespoon of the aioli on each of the green onion cakes.
  2. 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.
  3. Top that with the sliced tomato and another 5 slices of Havarti. Place the other green onion cake ontop of the aioli, side down.
  4. garnish with some of the mizuna greens a a few drops of the aioli, cut in half and serve.



  1. If you can't find the Mizuna microgreens use what you have or can find.
  2. Remember to heat the oil and water together with the green onion cake. This is very important.
  3. Use nice ripe tomatoes but not too ripe.
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