ROASTED TURKEY, BACON, ONION RELISH AND AIOLI ON CIABATTA

Steps:

• To make onion relish: In heavy medium pot, combine onions and enough water to cover; bring to boil. Drain. Return onions to pot; add sugar, red wine vinegar and balsamic vinegar. Bring to a simmer over medium heat. 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 aïoli: In food processor or blender, purée yolk, white wine vinegar, mustard and garlic 1-2 minutes or until smooth and creamy. Combine grapeseed and olive oil. With motor running, slowly drizzle oil mixture into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add warm water 1 tsp at a time.) Sprinkle in salt, black pepper and cayenne. Transfer to a small bowl, cover with plastic wrap and refrigerate until ready to use. Preheat oven to 350°F. Place ciabatta rolls cut side up on a large baking sheet. Divide turkey evenly among bottom halves of rolls; spread onion relish over meat. Lay 3 slices bacon on each ciabatta top. 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 evenly with avocado. Spread aïoli evenly on ciabatta tops, close sandwiches and slice in half.