Prep 45 mins
Cook 20 mins
Epicurious says: "Epicurious asked chef Tom Colicchio for this recipe from 'Wichcraft, the sandwich shop in his growing collection of Craft restaurants. It's the perfect way to use up leftover Thanksgiving turkey — and a good excuse to roast a turkey any time of year". Chicken is excellent also. While I'm not the worlds biggest turkey fan this was delicious!
For onion relish
- 2 yellow onions, thinly sliced
- 59.14 ml dark brown sugar
- 118.29 ml red wine vinegar
- 118.29 ml balsamic vinegar
- 1 egg yolk
- 1 garlic clove, minced (about 1/2 teaspoon)
- 4.92 ml Dijon mustard
- 14.17 g white wine vinegar
- 113.39 g grapeseed oil
- 28.34 g olive oil
- 1.23 ml kosher salt
- 0.59 ml fresh ground black pepper
- 0.59 ml pepperoncini peppers or 0.59 ml cayenne pepper
- 453.59 g cooked turkey breast, sliced (use your thanksgiving leftovers!)
- 4 ciabatta rolls
- 12 slice bacon
- 1 avocado, halved, pitted, peeled, and thinly sliced
- Onion Relish:.
- In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain.
- Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar.
- Place over moderate heat and bring to simmer, reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours,.
- (The liquid should be syrupy and coat the onions).
- Remove from heat and cool to room temperature.
- In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes.
- Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes, (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time).
- Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.
- Preheat oven to 350°F.
- In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel–lined plate to drain.
- Repeat with remaining 6 slices.
- Set aside.
- Assemble Sandwiches:.
- Slice each ciabatta in half and place on large baking sheet.
- Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat.
- Lay 3 slices bacon on each of 4 ciabatta tops.
- Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish.
- Divide avocado slices between sandwiches, placing on top of bacon.
- Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.
yummmmmmmm. i used store bought cooked chicken and loved this sandwich. Once i got my mouth around it :) Delicious
A wonderful, wonderful combination of flavours.....well worth roasting the turkey for this sandwich! I made it with a turkey roast, there are only two of us! I already had some of my own homemade confit d'Oignon, so I used that. I did make up the aÃ¯oli specially for the sandwich however. I did not have back or streaky bacon, so I used lardons - little pieces of bacon - but it worked very well. And, as I live in France, I used a fresh baguette instead of ciabatta rolls! A very delicious sandwich with a surprising combination of flavours which worked a treat. Thanks for passing on the secret Annacia!