ROASTED TURKEY, BACON, ONION RELISH AND AIOLI ON CIABATTA
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.