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- Yield:makes 4 sandwiches
- Active time: 30 minutes
- Total time:30 minutes
- For the Spicy Mayonnaise:
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha
- 1 tablespoon fresh juice from 2 to 3 limes
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon light or dark brown sugar
- 1 teaspoon fish sauce
- For the Bacon and Tomatillos:
- 8 slices bacon
- 8 large tomatillos (about 2 pounds), husks removed, sliced 1/4-inch thick
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1 cup coarse yellow cornmeal
- 2 large eggs
- 1 teaspoon Sriracha
- 1/2 cup vegetable oil
- For the Assembly:
- 4 crusty rolls, halved
- 6 radishes, thinly sliced
- 1 cup basil leaves
- 1/2 cup cilantro leaves
For the Spicy Mayonnaise: Whisk mayonnaise, Sriracha, lime juice, soy sauce, sesame oil, sugar, and fish sauce in medium bowl until smooth. Season with additional soy sauce or fish sauce if desired.
For the Bacon and Tomatillos: Cook bacon in large skillet over medium heat until crisp on both sides, about 8 minutes. Transfer bacon to paper towel-lined plate. Turn off heat, leaving bacon drippings in skillet.
Season tomatillos with salt and pepper. Place flour in large plate and cornmeal in second large plate. Beat eggs and Sriracha in medium bowl. Dredge tomatillos in flour, dip in eggs, and press into cornmeal, coating each slice evenly on both sides. Arrange coated tomatillos on large plate or baking sheet.
Line baking sheet with paper towels. Add vegetable oil to bacon drippings and heat over medium heat until shimmering. Add tomatillo slices and cook until crisp and golden on both sides, 4 to 5 minutes. Transfer to prepared baking sheet. Season with salt immediately.
For the Assembly: Spread interior of rolls on both sides with spicy mayonnaise. Arrange 2 bacon pieces on each roll, then top with tomatillos. Distribute radishes, basil, and cilantro evenly among sandwiches. Serve.