Wichcraft's Roasted Turkey, Avocado, Bacon, Onion Relish, &

Recipe by Annacia
READY IN: 1hr 5mins




  • 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.
  • Aïoli:
  • 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.
  • Bacon:
  • 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.