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1
Cut the bacon into quarters.
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2
Cook the bacon to a large frying pan over medium-low heat until crisp and then add the rock candy.
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3
Candy the bacon for 30 seconds, then turn off the heat.
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4
While the bacon is cooking, add the avocado and 1 tablespoon of whole milk to a blender and blend until smooth.
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5
Combine 5 tablespoons of avocado mixture with 2 tablespoons of condensed milk in a small bowl.
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6
Spread 1 side of the 2 pieces of pulled bread with butter.
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7
Spread the avocado mixture generously, but not so much that it seeps through the bread, on the unbuttered side.
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8
You don't want it too soggy.
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9
Spoon the bacon evenly over the avocado mixture.
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10
Cover with the other unbuttered side of the bread to make a sandwich.
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11
Heat a grill or grill pan over medium heat.
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12
Grill the sandwich, buttered side down, until golden brown, about 1 to 2 minutes on each side.
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13
While the sandwich is grilling, add 4 lychees, 3 ounces of vodka, 1/4 jalapeno pepper, and 3 ounces of lychee juice from the can, along with and ice cube to a blender.
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14
Blend to combine, then pour the lychee mixture evenly into 4 shot glasses.
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15
Remove the sandwich from the grill or grill pan to a cutting board and cut into quarters.
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16
Serve each piece of sandwich on a plate with a lychee TNT shot glass.
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17
Cook's Note: Use a Bacon or Fuerte avocado, best in fall/winter.
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18
I don't like the Hass avocado.
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19
Any Chinese bakery will have sliced pull bread in a bag.
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20
It's basically a sweeter, lighter, fluffier white bread (not wheat flavor).
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21
A viewer, who may not be a professional cook, provided this recipe.
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22
The Food Network Kitchens chefs cannot make representation as to the results.
