BLT Scallion Pancake Sandwich

Menu PartSandwich/Wrap
Cuisine TypeAsian
Scallion pancake BLT

Chef Irene Li
Mei Mei

Sometimes an inventive sandwich makes the perfect entree for a casual weeknight dinner. Chef Irene Li infuses this BLT with Chinese accents, making her own scallion pancakes to serve as the carrier and creating a soy aioli for the mayonnaise component.  


Scallion pancakes  
2 cups all-purpose Flour
1/4 tsp. kosher Salt
1/4 cup boiling water
1/4 cup toasted sesame oil
1 1/3 cups thinly sliced scallions

Canola or other neutral vegetable oil, as needed

Soy aioli  
1 large egg yolk
2 cloves garlic, finely minced
2 tbsp. soy sauce, divided
1½ tbsp. rice vinegar, divided
3/4 cup canola or other neutral vegetable oil

Sandwich filling
16 slices bacon, cooked
8 tomato slices
Lettuce or mixed
greens, as needed


  1. For pancakes, in large bowl, mix flour and salt. Allow boiling water to cool for 1 minute. Using wooden spoon, slowly stir in 1/3 cup hot water until ball forms and all flour is incorporated. If any flour remains at bottom of bowl, drizzle in hot water 1 teaspoon at a time, and continue to stir until all flour is incorporated.
  2. Place dough on lightly floured surface and knead until smooth and elastic, 3 to 5 minutes. Add flour as necessary to keep dough from sticking. Place dough back in bowl, cover with a damp cloth and allow to rest for 30 to 60 minutes. (Dough may be made one or two days in advance and stored lightly oiled and tightly wrapped in plastic. Bring to room temperature before using.)
  3. When ready to form pancakes, cut dough into 4 equal pieces. Take out one piece and cover remaining pieces with a damp cloth. Roll dough piece into a ball, flatten slightly, then use a rolling pin to flatten it into a circle about 8 inches in diameter. Brush circle with 1 tablespoon sesame oil then sprinkle with 1/3 cup scallions.
  4. Roll up the circle into a snake then twist the snake into a snail-like spiral and tuck ends underneath. Flatten slightly with your hands then use the rolling pin to roll out again into an 8-inch circle. You may stop here or repeat steps to create more flaky layers. Repeat this process with the remaining 3 balls of dough.
  5. To cook pancakes, heat a thin layer of oil in large skillet over medium-high heat until shimmering. Carefully slide pancake into pan and fry on each side until golden brown, about 3 minutes per side. Sprinkle lightly with salt and place on paper towel to cool. Repeat with remaining dough discs.
  6. For soy aioli, in medium bowl, combine egg yolk, garlic, 1½ tablespoons soy sauce and 1 tablespoon rice vinegar; whisk to combine. Very slowly drip in oil while whisking vigorously. Continue until mixture is thickened and well emulsified. After about half the oil has been incorporated, the remaining oil may be whisked in more quickly. Whisk in remaining ½ tablespoon soy sauce and ½ tablespoon vinegar.
  7. For each serving, layer 4 slices bacon and 2 slices tomato on one scallion pancake. Drizzle with soy aioli. Top with mixed greens and fold the pancake in half. To serve, cut in half and plate immediately.

Photo courtesy of Kikkoman


Latest Recipes

View More