Recipe of the Week: No Regular Turkey Sandwich

To truly appreciate this week's recipe, you need to meet one of the following requirements:

1. Watch Top Chef
2. Have eaten at 'Wichcraft in San Francisco
3. Like avocado
4. Enjoy over the top, not-your-mother's-ham-and-cheese, delicious sandwiches
5. Believe that bacon makes everything better

If you answered yes to at least on of the above, we're on the same page. If you answered yes to all of them, well, we should be friends.

As the above may imply, this recipe comes from Tom Colicchio's 'Wichcraft, a casual (and witty) take on Craft, his award winning steakhouses in NYC and Vegas. At 'Wichcraft, which also has locations in Las Vegas and New York, sandwiches are the order of the day, right on down to sandwich cookies for dessert.

The first time I visited the restaurant, I was a little overwhelmed by the creative options available between two slices of of bread. So I went with a trusty turkey sandwich.

As I took my first bite, I realized that this was no regular turkey sandwich. The sweet onion relish combined with the tangy aioli, paired with the never-fail combo of creamy avocado and crispy bacon, all atop fresh Thanksgiving-style turkey and a chewy cibatta bun. I was in sandwich heaven.

While I'm sure 'Wichcraft's other sandwiches are equally out of this world, I can't help but order my favorite every time I go back. And after finding an adaption of the recipe online, I'm happy to report that this is one Top Chef-quality recipe that you can easily make at home. Since I roasted a chicken earlier in the week, and had leftovers, I subbed the turkey for thick slices of chicken breast. But I've got my eye on you, Thanksgiving turkey leftovers. This year, you won't last long in my kitchen.

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Ingredients

Onion relish:

• 2 yellow onions, thinly sliced
• 1/4 cup dark brown sugar
• 1/2 cup red-wine vinegar
• 1/2 cup balsamic vinegar

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

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

Instructions 

To make onion relish:

1. In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain.
2. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer.
3. 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.

To make aïoli:

1. In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes.
2. 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.)
3.  Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.

Cook bacon:

Here's my fool proof method for crispy bacon with minimal mess:

1. Place the bacon on a cooling rack. Put the cooling rack on a sheet pan, and place in a cold oven.
2. Turn oven on to 400 degrees and cook for 15-20 minutes until crisp. The cooling rack allows the grease to drip into the pan without making the bacon soggy.
3. Pat with paper towels to remove excess grease.

Assemble sandwiches:

1. Preheat oven to 350 degrees.
2. 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.

3. 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.)

4. 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.