BREAKFAST BANH MI SANDWICHES

BREAKFAST BANH MI SANDWICHES image

Yield 4-6

Number Of Ingredients 22

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INGREDIENTS
1 1/2 cups rice vinegar
1/2 cup granulated sugar
1 1/2 tablespoons Sriracha
1/2 teaspoon kosher salt
1 cup carrot ribbons (shaved with a peeler from 1 medium carrot)
1 cup daikon ribbons (shaved with a peeler from 1 small peeled daikon)
8 thick-cut slices of bacon (about 1 pound )
1/4 cup light brown sugar
2 tablespoons soy sauce
2 tablespoons Shaoxing rice wine
1 1/2 teaspoons Chinese five-spice powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
5 ounces liver pÃ¢tÃ©, preferably duck
Four 8-inch soft baguette rolls, split and toasted
8 thin cucumber spears
2 jalapeÃ±os, seeded and julienned
8 cilantro sprigs
1/4 cup mayonnaise
1 tablespoon extra-virgin olive oil
4 large eggs

Steps:

1. In a medium saucepan, stir the vinegar, granulated sugar, Sriracha and salt over high heat until the sugar is dissolved. Add the carrot and daikon ribbons and let cool to room temperature. â© Preheat the oven to 400Â°. On a rack set over a rimmed baking sheet, sprinkle the bacon slices with the brown sugar. In a small saucepan, cook the soy sauce, rice wine, 1 teaspoon of the five-spice powder, 1/4 teaspoon of the garlic powder and the pepper over high heat, stirring, for 1 minute. Drizzle the mixture over the bacon. Bake just until cooked through, about 15 minutes. Sprinkle the bacon with the remaining 1/2 teaspoon of five-spice powder and 1/4 teaspoon of garlic powder and bake until browned and crisp, about 5 minutes. â© Spread the pÃ¢tÃ© on the bottom halves â¨of the toasted rolls and top with the bacon, cucumber, carrot and daikon pickles, jalapeÃ±os and cilantro. Spread some of the mayonnaise on each roll top.â© Heat the olive oil in a large nonstick skillet. Crack the eggs into the skillet and cook sunny side up until the whites are set and the yolks are runny, 2 to 3 minutes. Place a fried egg on each sandwich and serve.â©