Turkey Ciabatta Recipe

In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon fresh lemon juice, 1/2 teaspoon minced garlic, 1/2 teaspoon honey (optional), and 1/8 teaspoon salt. Whisk until smooth and emulsified. Taste and adjust heat or sweetness as desired. Refrigerate while assembling sandwiches to let flavors meld.

Prepare the produce: slice the tomato into 1/4-inch thick rounds (about 3–4 slices from one tomato). Halve the avocado, remove the pit, peel and slice thinly or mash slightly with a fork if you prefer a spreadable texture.

Lightly season the tomato slices and avocado with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper, dividing evenly between the two ciabatta sandwiches.

Toast Ciabatta (optional)

Slice the ciabatta rolls horizontally. Lightly brush cut faces with 1 teaspoon butter or olive oil. Toast on a hot skillet or under a broiler for 1–2 minutes per side, until golden and slightly crisp. Remove and let cool briefly.

Assemble the sandwiches: spread about 1 tablespoon of sriracha aioli on the bottom half of each toasted ciabatta roll and 1/2 tablespoon on the top half (adjust to taste).

Layer 4 ounces (half of the total) sliced turkey evenly onto each bottom half of the rolls.

Place 2 slices of Havarti cheese on top of the turkey on each sandwich. If you prefer melted cheese, place assembled open sandwiches under a broiler for 30–60 seconds until cheese just begins to soften (optional).

Arrange avocado slices over the cheese, then add 3–4 tomato slices, and finish with 2 lettuce leaves per sandwich.

Spread any remaining aioli on the top ciabatta halves, close the sandwiches, press gently, and slice each sandwich in half on the diagonal. Serve immediately.