Turkey Ciabatta Recipe

In a small bowl combine 1/2 cup mayonnaise, 1 1/2 tablespoons sriracha, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic and 1/2 teaspoon honey. Whisk until smooth and taste; season with 1/8 teaspoon salt and more sriracha or honey if desired to balance heat and sweetness. Refrigerate while preparing the rest so flavors meld.

Preheat oven to 220°C (425°F). On a rimmed baking sheet toss 400 g fries with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon paprika (if using). Spread in a single layer.

Bake according to package or fresh-cut instructions until golden and crisp, about 20–30 minutes, flipping once halfway through. For extra crispness, finish under the broiler 1–2 minutes while watching closely. Keep warm and season to taste with additional salt.

Prep bread and cheese

Split the 2 ciabatta rolls in half horizontally. Lightly brush cut sides with a little olive oil or melted butter if desired. Place the bottom halves cut-side up on a baking sheet and top each with 2 slices of havarti. Toast in the oven at 220°C (425°F) or under a broiler just until the cheese begins to melt and bread is lightly golden, about 3–5 minutes. Remove from oven.

Prepare produce

While the cheese toasts, slice the tomato into 4 thin slices. Slice the avocado in half, remove the pit, and slice thinly while still in the skin; scoop out the slices. Lightly season avocado slices with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Spread a generous layer (about 1–1.5 tablespoons) of the sriracha aioli on the toasted top and bottom halves of each ciabatta roll. On each bottom half layer: 4 oz (about half of the sliced turkey) folded or piled evenly, then the warm havarti, 2 tomato slices, avocado slices, and 2 leaves of lettuce. Top with the aioli-spread top half and press gently.

Slice sandwiches in half if desired and serve immediately with the hot fries alongside.