WICHCRAFT'S ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, &

Steps:

• 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.