I started making this sandwich as a regular part of our Thanksgiving leftovers menu quite a few years ago, it simply is one of our very favorite sandwiches.
When I saw it I thought to myself, bacon, avocado and a balsamic reduction WITH onions??? What could possibly go wrong with that?!
Nothing.
Nothing goes wrong when it comes to this sandwich so long as you don’t burn the onions. I have a habit of trying to rush things and you just can’t when it comes to caramelizing onions. Things get burnt.
I have mostly learned my lesson.
I really am not a traditional sandwich kind of person. Throw some nasty lunch meat on bread and add a few veggies, um no. Not my thing. I hate lunch meat, I would rather eat PB&J any day of the week. But you give me a big juicy burger or a gooey hot sandwich with actual meat on there…that. is. my. thing.
I have a particular fondness for the sweet savory thing when it comes to flavors as well, so the caramelized onions in a balsamic reduction paired with bacon? Bring it.
I know. I know. It might be a touch more work than most of us really want to put into a sandwich but I PROMISE you won’t be sorry you did.
- FOR THE ONION REDUCTION
- 1 tablespoon olive oil
- 4 medium onions, thinly sliced
- Kosher salt and freshly ground black pepper
- ⅓ cup sugar
- ⅔ cup balsamic vinegar
- FOR THE SANDWICHKosher salt and freshly ground black pepper
- 12 slices bacon
- 6 ciabatta rolls
- balsamic onion marmalade
- ½ cup guacamole or mashed avocado
- 4 tablespoons mayonnaise
- 4 slices gruyere cheese
- Preparation Instructions
- Start with the marmalade since that takes the longest. In a medium pan heat the oil over medium heat. Add the onions and cook until soft, about 7-8 minutes.
- Add the sugar and toss, cook until onions seem dry, about 15 minutes, tossing often, seriously you will be very sad if you burn them so pay attention (this note is more for me than you).
- Add the vinegar and cook until the onions are very soft and the vinegar is reduced down and thick. Remove from heat. This can be stored in the fridge for up to a couple weeks - it would probably be amazing on pizza.....
- Next fry up the bacon. Set aside on some paper towels to drain once it’s nice and crispy.
- Heat the oven to 350º and slice the rolls in half. Put them on a baking sheet and top with the cheese and turkey on the rolls and toast in the oven just until the cheese is melting.
- Smear some mayonnaise and avocado on the top half, place a generous portion of the onion reduction and bacon on the sandwich.
Recipe slightly adapted from Leite’s Culinaria
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