Classic Turkey Piadine Recipe

Cook onions slowly

Heat a large skillet over medium heat and add butter or oil. Add the thinly sliced onions and stir to coat. Sprinkle with the sugar and salt. Cook, stirring every 3–5 minutes, until onions are soft and deep golden brown, about 20–25 minutes. If the pan becomes dry or onions stick, add 1–2 tablespoons of water to deglaze and continue cooking until richly caramelized. Remove from heat and set aside.

In a small bowl whisk together mayonnaise, sriracha, smoked paprika, lemon juice, and a pinch of salt until smooth. Taste and adjust heat or seasoning. Refrigerate until assembly.

Combine salad ingredients

Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. In a large bowl combine cooked pasta, halved cherry tomatoes, diced cucumber, and finely diced red onion.

In a small jar or bowl whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Pour dressing over the pasta mixture, add chopped parsley if using, toss to coat, and refrigerate until serving.

If bacon is not already cooked, cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning once. Drain on paper towels and keep warm.

Warm piadine flatbreads briefly in a dry skillet, griddle, or oven (about 30–60 seconds per side) until pliable and lightly browned. This prevents tearing when folding.

Spread about 1 tablespoon of chili mayo evenly over each warm piadina. Layer 100 g (approx. 2–3 oz) thinly sliced turkey on each flatbread, then top with 2 slices of Swiss cheese per piadina.

Distribute caramelized onions evenly over the cheese (about 2–3 tablespoons per piadina), then add 2 slices of crisp bacon, 2 slices of spicy pickle, and a few thin jalapeño slices per sandwich (adjust for heat preference).

Fold the piadina in half or roll tightly. If you want the cheese melted, place folded piadine back on a warmed skillet or panini press for 1–2 minutes per side until cheese is melted and edges are golden. Remove and let rest 1 minute.

Cut each piadina in half and serve immediately with a generous portion (approx. 1 cup) of the pasta salad on the side.