In a bowl, whisk mayo, chili paste, sesame oil, 5-spice, sriracha, soy sauce & white pepper. Continue whisking until all blended & uniform. Set aside.
Toppings
In a skillet, fry bacon until desired crispness. Remove from skillet & blot on paper towel. Slice tomatoes & Havarti cheese. Wash & prepare lettuce (if using). Set toppings aside until ready to be used.
Green Onion Cakes
In a bowl, whisk together flour, baking powder, baking soda & salt. Make a well in mixture & add water. Mix until it forms a smooth dough. Knead for 2-3 minutes until dough is very elastic. Coat the dough lightly with a bit of oil & return to bowl. Allow to sit while you prepare onions.
Slice green onions, place in a small bowl & combine well with sesame oil.
Roll out dough into a very thin large circle. Spread green onion/oil mixture over entire surface. At bottom edge start rolling (cinnamon roll style), stretching & rolling until you reach the other side. Cut the cylinder into 8 even pieces. Pinch the ends of each piece together. One at a time, stand each roll on end & flatten into ‘cakes’.
Heat a Tbsp of oil in a large heavy skillet over medium heat. (I found that my cakes seemed to be oily enough without adding any oil to the skillet.) When oil shimmers, place onion cakes in skillet. It should sizzle but not burn. Cook for 2 minutes on one side or until golden brown. Flip & cook another 2 minutes or until onion cake is cooked through.
Assembly
Spread about a Tbsp of the aioli on each of the green onion cakes. Divide your toppings between 4 of the green onion cakes. Place remaining cakes on top. Cut each green onion BLT in half & serve or do as we did & have them ‘open face’.
Recipe Notes
If the aioli sounds too spicy you can always change it out for Ranch dressing.