'Wichcraft's Roasted Turkey Sandwich

Makes 4 sandwiches

Note: This signature sandwich, from Tom Colicchio's 'Wichcraft, elevates Thanksgiving leftovers to new heights.

Onion relish:

2 yellow onions, thinly sliced

1/4 cup dark brown sugar

1/2 cup red wine vinegar

1/2 cup balsamic vinegar

Aioli:

1 egg yolk

1/2 clove garlic, 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 freshly ground black pepper

1/8 teaspoon pepperoncini or cayenne pepper

Sandwiches:

12 slices bacon

4 ciabatta rolls

1 pound roasted turkey breast, sliced

1 avocado, pitted, peeled and thinly sliced

1. In a heavy medium pot, combine onions and enough water to cover. Bring to a boil, then strain. Return onions to pot, add sugar and vinegars, and bring to a simmer. Reduce heat to low; cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, and the liquid is syrupy, about 90 minutes. Cool to room temperature.

2. In a food processor or blender, puree the yolk, garlic, mustard and vinegar until creamy, 1 to 2 minutes. Combine oils. With motor running, slowly drizzle oils into processor until completely emulsified, 2 minutes. (If aioli gets too thick, add warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper and pepperoncini; cover with plastic wrap, and refrigerate.


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3. Preheat oven to 350 degrees.

4. In a large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp. Drain on a paper towel-lined plate. Repeat with remaining bacon.

5. Slice each roll in half, and place on large baking sheet. Divide turkey among ciabatta bottoms; top with onion relish. Divide bacon among top halves. Toast in oven until bacon is crispy and edges of ciabatta turn light golden brown, 5 minutes.

6. Remove from oven. Transfer bacon, laying it on the onion relish. Top with avocado. Spread top halves with aioli, close sandwiches, slice in half, and serve.

-- Tom Colicchio, 'Wichcraft, Epicurious.com