Sandwich Cravings | Roasted Turkey, Avocado, & Bacon

My final Thanksgiving related recipe is a sandwich. I had mentioned earlier that one of the things I missed about New York was a good sandwich. No one in particular, just a really good sandwich. While I was killing time in a downtown shop one day, I noticed they had a cookbook on sale from ‘Wichcraft. It is an amazing sandwich shop in New York and San Francisco. Somehow I resisted buying it that moment, but ended up getting it a few days later.

I took it home for Thanksgiving, figuring we could make something good with it. And we did. we used leftover turkey to make the Roasted Turkey Sandwiches with Avocado, Bacon, and Onion Marmalade. So good. So good. I think that half of what is missing non-New York sandwiches is the bread. I recommend timing yourself to get the marmalade done. My sister, who went to culinary school, sped up the process since we were all hungry and the sandwiches themselves are quick to make up. I cut the marmalade recipe way down since we didn’t want any leftovers, so we didn’t really measure that closely and the numbers below are approximate. Either way, it worked out well and I loved them. Very excited to make some more tasty sandwiches from the book. I even asked for a panini press for Christmas, which is one of those appliances I think is kind of silly. Not anymore.

Please ignore terrible green plate

Please ignore terrible green plate

Roasted Turkey Sandwiches with Avocado, Bacon, and Onion Marmalade

Makes 7 sandwiches

For the balsamic onion marmalade

  • 1 teaspoon vegetable oil
  • 1 medium onions, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons sugar
  • 3 tablespoons balsamic vinegar

For the turkey sandwich

  •  4-5 pounds leftover turkey
  • Kosher salt and freshly ground black pepper
  • 14 slices bacon
  • 7 ciabatta rolls
  • 1 cup balsamic onion marmalade
  • 2 ripe avocados, halved, pitted, peeled, and sliced
  • 7 tablespoons mayonnaise
  1.  Preheat the oven to 350°F
  2. Make the onion marmalade: Heat the oil in a large skillet over medium-high heat until it slides easily across the pan. Add the onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft.
  3. Add the sugar and reduce the heat to medium. Cook the marmalade, stirring frequently, for about 10 minutes, until the onions appear dry. Add the vinegar and reduce heat to medium-low. Continue cooking, stirring occasionally, for about 20 minutes, until the onions are soft and dry. (remember, we sped this up, the actual recipe takes about an hour and it probably comes out better, but these were still good). 
  4. While the making the marmalade, begin the sandwiches. In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain.
  5. Slice the ciabatta rolls in half. Place the leftover turkey on the bottom halves. Place the bottom and top halves of the rolls in the oven and remove once the turkey is heated through and the bread is toasted.
  6. Top the turkey with the marmalade followed by the bacon, then avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches and serve.