Makes 2 sandwiches
Spicy Sichuan Mayo
- 1 egg yolk
- 1 1/2 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1 garlic clove, minced
- 1 1/2 cup grapeseed oil
- 1 1/2 tablespoon Pixian broadbean chili paste
- 1/4 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon whole sichuan peppercorns
- 1/2 teaspoon whole allspice
- 1 star anise
- 4 dried hot Sichuan or Thai chiles
- 1/4 teaspoon cinnamon
- 1 cup pea shoots
- 1/2 teaspoon rice vinegar
- salt, divided
- 4 slices thick cut bacon
- butter, unsalted
- 4 slices whole grain sandwich bread
- 1/4 cup long grain rice, such as jasmine
- 1 green tomato or unripe tomato
- 1/4 cup buttermilk
- 1/4 cup flour
- 4 pieces lettuce, such as Batavian or Boston
- In a mixing bowl, combine the egg yolk, mustard, vinegar, and garlic.
- With a whisk, vigorously whisk the ingredients together and drip in a couple drops of the oil to start and then slowly increase to a steady drizzle. Whisk until everything comes together.
- Use a knife to mince up the chili paste. Add to the mayo. Set aside.
- Over medium-high heat, toast the coriander, cumin, black peppercorns, Sichuan peppercorns, allspice, star anise, and chiles. They are done when they have darkened and smell fragrant.
- Finely grind in a spice grinder.
- Mix in the cinnamon and set aside.
- Combine the pea shoots, rice vinegar, and a pinch of salt in a bowl. Mix well and set aside.
- Preheat the oven to 400 degrees and set a rack in the lower third of the oven.
- Cover a baking sheet with some parchment paper or foil, arrange 4 slices of bacon on the tray. Make sure there is space between each slice.
- Rub in approximately ¼ teaspoon of the five-spice powder on each side of the bacon.
- Place the baking sheet in the oven and cook for 12 to 15 minutes. Time will vary depending on how crispy you prefer your bacon. Place on a sheet of paper towel to keep crispy.
- At the same time, dab a bit of butter on each side of the bread slices and toast in the oven on a separate baking sheet. Place on the middle rack and toast for 3 to 5 minutes on each side.
- While the bacon is cooking, fry the tomatoes.
- Over medium-high heat, lightly toast the rice and roughly grind in a spice grinder to a mixture of sizes. Add the remainder of the “five” spice powder to the rice and mix well.
- Slice the tomato into four ¼ inch slices.
- Place rice mixture, buttermilk, and flour onto three separate plates.
- Heat ¾ inch of grape seed oil in a small pan. The oil is ready when a pinch of flour dropped into the oil immediately blooms. Working with a single slice of tomato at a time, sprinkle a small pinch of salt on each side, coat in flour (knock off any excess), then buttermilk, and then finally the rice mixture. Fry each side for about 1 minute. Set aside on a sheet of paper towel.
- Assemble the sandwich – slather each slice of bread with the mayo, top with two pieces of lettuce and two slices of fried green tomato. Then break two slices of bacon in half and add those. Finally, arrange the pea shoots on top. Finish with the second slice of bread. Repeat for the other sandwich. Cut into halves and serve immediately.