Welcome To The Club Recipe

Make the aioli

In a small bowl combine 1/4 cup mayonnaise, minced garlic, 1 tsp lemon juice, 1/2 tsp olive oil, 1/4 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth, taste and adjust salt or lemon to preference. Refrigerate while you assemble the sandwich to let flavors marry (10–15 minutes).

Cook the bacon

Heat a skillet over medium heat. Add the 4 slices of thick-cut bacon and cook, turning occasionally, until crisp and browned, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain.

Prepare and toast ciabatta

Split the ciabatta loaf or roll horizontally. Lightly butter the cut sides with 1 tablespoon softened butter. Place cut-side down on the skillet over medium heat (or use a grill pan) and toast until golden and crisp, about 2–3 minutes. If you prefer a quick grill, brush with 1 tsp olive oil and toast on a preheated grill pan.

Melt cheese (optional)

If you want melty cheddar: after toasting, place the bottom ciabatta half on the skillet, layer the cheddar slices on the bottom half with the hot bacon on top, cover the pan for 30–60 seconds until cheese softens and begins to melt. Remove from heat.

Spread about half of the prepared garlic aioli evenly over the bottom toasted ciabatta half.

Brush or spread 1 tablespoon (or 1 tbs) spicy brown mustard over the top toasted ciabatta half.

On the bottom half (aioli side), arrange the 6 oz sliced roasted turkey in an even layer.

Place the cooked bacon slices on top of the turkey. If you melted the cheese in the previous step, it should already be under/with the bacon; if not, add the cheddar slices now directly over the bacon or turkey.

Top with 2 leaves of green leaf lettuce, 3–4 tomato slices (about 1/4-inch thick) arranged evenly, and 3–4 thin red onion rings (from the 1/4 red onion).

Close the sandwich with the mustard-spread top ciabatta. Press gently to compact. Cut sandwich in half if desired and serve immediately.