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