Turkey Sandwich Recipe

Prepare and toast ciabatta

Slice the ciabatta roll horizontally to create top and bottom halves. Lightly spread 1/2 tablespoon softened butter on the cut side of each half. Place cut-side down on a preheated skillet or griddle over medium heat (or under a broiler) and toast until golden and crisp, about 1–2 minutes per side. Remove and set aside.

Spread 1 1/2 tablespoons chipotle aioli on the bottom toasted half and 1 1/2 tablespoons on the top half so both sides have a balanced amount of sauce.

On the bottom half (on top of the aioli), layer the smoked turkey evenly. Use about 4 oz (a generous single sandwich portion) and fan slices so they cover the bread.

Top the turkey with two slices of provolone. If you prefer the cheese slightly melted, return the assembled bottom half (without the top) to the warm skillet for about 30–45 seconds covered with a lid until the cheese softens, then remove from heat.

Drain the roasted red peppers and pat lightly with paper towel. Slice into strips if whole. Distribute about 3 tablespoons of roasted red peppers evenly over the provolone.

Toss the mixed greens in a small bowl with the optional 1/2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp freshly ground black pepper to lightly season. Taste and adjust. Pile the dressed greens over the peppers on the sandwich.

Place the toasted top half (aioli side down) onto the piled greens and press gently to compact the sandwich slightly.

Using a sharp knife, cut the sandwich in half diagonally or down the middle. Serve immediately while the bread is warm and crisp. Optionally, serve with chips, a pickle, or a side salad.