Best Wichcrafts Roasted Turkey Avocado Bacon Onion Relish Aïoli On Ciabatta Recipes

AVOCADO RELISH

Avocado Relish image

This relish is so versatile. We love it as a great addition to grilled chicken or fish, and also love it as a topping for hot nachos, or as an alternative to guacamole.

Provided by Geema

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 avocado, pared and finely diced
2 tablespoons lime juice
1/4 cup diced red onion
1/4 cup red bell pepper
1/4 cup green bell pepper
2 plum tomatoes, diced
1/4 cup chopped fresh cilantro
1 jalapeno, seeded and minced
2 cloves garlic, minced
2 teaspoons olive oil
salt and pepper

Steps:

In small bowl, combine avocado and lime juice; set aside.
In a separate bowl, combine remaining ingredients, mix well and carefully fold into avocado mixture.
Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
Just before serving, stir well.
A nice addition to broiled chicken or fish.

Nutrition Facts : Calories 120, Fat 9.8, SaturatedFat 1.4, Sodium 7.1, Carbohydrate 8.8, Fiber 4.5, Sugar 2.5, Protein 1.7

GOUDA TURKEY CLUB

Gouda Turkey Club image

With this recipe, two can enjoy the taste of something new and elegant in minutes. All you need to add is the ambiance for a bistro meal at home. -Karen Harris, Littleton, Colorado

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1/2 cup shredded smoked Gouda cheese
4 teaspoons mayonnaise
1 tablespoon thinly sliced green onion
1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
4 slices whole wheat bread, toasted
2 teaspoons butter, softened
Romaine leaves
4 slices tomato
4 ounces sliced deli smoked turkey
1/2 medium ripe avocado

Steps:

Mix first five ingredients. Spread two slices of toast with butter, then with cheese mixture. Layer with lettuce, tomato and turkey., Peel and mash avocado. Spread over remaining slices of toast and place over turkey.

Nutrition Facts : Calories 464 calories, Fat 27g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 995mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 27g protein.

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

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

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!

Provided by Annacia

Categories Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 yellow onions, thinly sliced
1/4 cup dark brown sugar
1/2 cup red wine vinegar
1/2 cup balsamic vinegar
1 egg yolk
1/2 garlic clove, minced (about 1/2 teaspoon)
1 teaspoon Dijon mustard
1/2 ounce white wine vinegar
4 ounces grapeseed oil
1 ounce olive oil
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon pepperoncini peppers or 1/8 teaspoon cayenne pepper
1 lb cooked turkey breast, sliced (use your thanksgiving leftovers!)
4 ciabatta rolls
12 slices bacon
1 avocado, halved, pitted, peeled, and thinly sliced

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.

Nutrition Facts : Calories 778.7, Fat 55.6, SaturatedFat 9, Cholesterol 152, Sodium 404.5, Carbohydrate 29, Fiber 4.4, Sugar 20.8, Protein 39.4

'WICHCRAFT'S ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, & AïOLI ON CIABATTA

'Wichcraft's Roasted Turkey, Avocado, Bacon, Onion Relish, & Aïoli on Ciabatta image

Provided by Tom Colicchio

Categories Sandwich Blender Food Processor Onion turkey Vegetable Bake Picnic Super Bowl Lunch Bacon Avocado Fall Peanut Free Tree Nut Free Soy Free

Yield Makes 4 sandwiches

Number Of Ingredients 20

Ingredients

For onion relish
2 yellow onions, thinly sliced
1/4 cup dark brown sugar
1/2 cup red-wine vinegar
1/2 cup balsamic vinegar
For aïoli
1 egg yolk
1/2 clove garlic, minced (about 1/2 teaspoon)
1 teaspoon Dijon mustard
1/2 ounce white-wine vinegar
4 ounces grape seed oil
1 ounce olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon pepperoncini or cayenne pepper
For sandwiches
1 pound roasted turkey breast, sliced (use your thanksgiving leftovers!)
4 ciabatta rolls
12 slices bacon
1 avocado, halved, pitted, peeled, and thinly sliced

Steps:

Make 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.
Make 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.
Cook 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.