Chattanooga Times Free Press - Parade - - Stay Healthy -

To make onion rel­ish: In a medium-size heavy saucepan, com­bine 2 yel­low onions, thinly sliced, and enough wa­ter to cover; bring to boil. Drain. Re­turn onions to pot; add ¼ cup dark brown sugar,

½ cup red wine vine­gar and ½ cup bal­samic vine­gar. Bring to a sim­mer over medium. Re­duce heat to low; cook, un­cov­ered, 90 min­utes or un­til onions are com­pletely ten­der, stir­ring oc­ca­sion­ally. (Liq­uid should be syrupy and coat onions.) Re­move from heat; cool to room tem­per­a­ture.

To make aioli: In food pro­ces­sor or blender, purée 1 large

pas­teur­ized egg yolk, 1 Tbsp white wine vine­gar, 1 tsp Di­jon mus­tard and ½ clove gar­lic, minced, 1–2 min­utes or un­til smooth and creamy. Com­bine ½ cup grape­seed oil and 2 Tbsp olive oil. With mo­tor run­ning, slowly driz­zle oil mix­ture into pro­ces­sor un­til com­pletely emul­si­wed, about 2 min­utes. (If aioli gets too thick, add warm wa­ter 1 tsp at a time.) Sprin­kle in ¼ tsp kosher salt, 1/8 tsp freshly ground black pep­per and 1/8 tsp cayenne. Trans­fer to a small bowl, cover with plas­tic wrap and re­frig­er­ate un­til ready to use.

Pre­heat oven to 350°F. Place 4 halved ci­a­batta rolls cut side up on a large bak­ing sheet. Di­vide 1 lb sliced roast turkey breast evenly among bot­tom halves of rolls; spread onion rel­ish over meat. Di­vide 12 slices cooked ba­con evenly among ci­a­batta tops. Trans­fer bak­ing sheet to oven; toast 5 min­utes or un­til edges of ci­a­batta turn light golden brown. (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. Top with 1 av­o­cado, halved, pit­ted, peeled and thinly sliced. Spread aioli on ci­a­batta tops, close sand­wiches and slice in half. Serves 4.

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