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1
Onion Relish:
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2
In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain.
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3
Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar.
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4
Place over moderate heat and bring to simmer, 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,.
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5
(The liquid should be syrupy and coat the onions).
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6
Remove from heat and cool to room temperature.
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7
Aioli:
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8
In food processor or blender, puree yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes.
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9
Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes, (If aioli gets too thick, add a small amount of warm water, 1 teaspoon at a time).
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10
Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.
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11
Preheat oven to 350u00b0F.
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12
Bacon:
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13
In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel-lined plate to drain.
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14
Repeat with remaining 6 slices.
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15
Set aside.
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16
Assemble Sandwiches:
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17
Slice each ciabatta in half and place on large baking sheet.
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18
Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat.
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19
Lay 3 slices bacon on each of 4 ciabatta tops.
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20
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). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish.
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21
Divide avocado slices between sandwiches, placing on top of bacon.
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22
Spread aioli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.
