Roman Recipe

Make garlic confit (if not using pre-made)

If you already have garlic confit, skip this step. To make quick confit: place 8 peeled garlic cloves in a small saucepan and cover with 1/2 cup neutral oil (or olive oil). Simmer very gently over lowest heat for 20–30 minutes until cloves are soft and pale golden. Remove from oil and let cool. Reserve oil for another use.

Mash 4 cooled confit garlic cloves with a fork until smooth. In a small bowl combine mashed garlic, 1/2 cup mayonnaise, 1 tsp lemon juice, 1 tsp extra-virgin olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until uniform and taste; adjust salt or lemon as desired. Refrigerate until assembly.

Slice the tomato into 1/4-inch rounds and season lightly with a pinch of salt. Slice the mozzarella into 1/4-inch rounds as well. Peel, pit and slice the avocado into 1/4-inch slices; toss gently with a squeeze of lemon (optional) to slow browning.

If you prefer warm meat, briefly heat ham and turkey: place slices in a single layer on a skillet over medium-low heat for 30–45 seconds per side until just warmed (do not overcook). Otherwise use them chilled.

Prepare pickled jalapeños by draining excess liquid. Have sprouts measured and ready.

Preheat a skillet or panini press if you plan to press the sandwich. Slice the ciabatta rolls in half horizontally. Lightly butter the cut faces with 1 tbsp softened butter (spread evenly).

Toast buttered cut sides in the skillet or under a broiler until golden and crisp, about 2–3 minutes. Remove and let cool slightly.

Spread a generous layer (about 2 tbsp total) of garlic confit mayo on both cut faces of the bread (adjust amount to taste).

On the bottom half layer the ingredients in this order for best texture: 3 slices turkey (slightly overlapped), 3 slices ham, sliced mozzarella (arranged evenly), tomato slices, avocado slices, 3 tbsp pickled jalapeños (distribute evenly), and finally 1/2 cup sprouts. This order helps prevent sogginess and balances flavors.

Season tomato and avocado layers lightly with a pinch of salt and a crack of black pepper. If you like heat, sprinkle 1/4 tsp red pepper flakes over the avocado/tomato.

Place the top half of the roll over the filling. If using a panini press, press the sandwich for 2–3 minutes until warmed through and mozzarella softens slightly. If not pressing, cut the sandwich in half and serve immediately.

Serve with an extra lemon wedge on the side for guests who want a bright squeeze over the avocado/tomato. Offer extra pickled jalapeños or red pepper flakes to taste.