Calabrian Turkey Recipe

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 2 tsp Calabrian chili paste, 1 tsp lemon juice, 1/2 tsp red wine vinegar, 1/2 tsp honey, 1 minced garlic clove, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste; adjust heat or acidity by adding more chili paste or lemon juice as desired. Refrigerate while assembling sandwich to let flavors meld (at least 10 minutes).

In a small bowl toss 2 cups arugula with 1 tsp extra-virgin olive oil and 1 tbsp fresh lemon juice. Season lightly with salt and black pepper to taste. Set aside while you toast the bread.

Preheat a skillet or griddle over medium heat. Spread the cut faces of the ciabatta with the softened butter (or brush with olive oil). Place cut-side down on the hot skillet and toast until golden and crisp, about 2-3 minutes. Remove from heat.

Spread a generous layer (about 1-2 tbsp) of the Calabrian chili aioli on both toasted halves of the ciabatta.

Layer the bottom half with the 8 oz sliced hickory smoked turkey, arranging slices to cover evenly. Top the turkey with 4 slices provolone cheese, then scatter the 1/2 cup roasted red pepper slices over the cheese.

If you prefer the cheese melted: return the assembled bottom half (without the top) to the skillet over low heat, cover with a lid for 1-2 minutes until the provolone softens and just starts to melt. Remove from heat.

Top the roasted peppers with the lemon-tossed arugula, pressing lightly so it sits within the sandwich. Close the sandwich with the top ciabatta half.

Slice the sandwich in half and serve immediately with extra aioli on the side if desired.