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Turkey Ciabatta with Tomato Aioli

Featured in the Honolulu Star-Advertiser on April 5, 2017.
Recipe compliments of Chef Matt Egami, Instructor, Fundamentals for Cookery II, Ala Ike Grill.

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Ingredients:

Turkey Ciabatta with Tomato Aioli

Ciabatta:

  • 1 (4-ounce) roll ciabatta, halved
  • 1 tablespoon clarified butter
  • 1 tablespoon sundried tomato aioli (see recipe below)
  • 2 tablespoons mesclun mix (available at local supermarkets and farmers’ markets)
  • 3 slices (3 ounces) roasted turkey, sliced
  • 1/4 small avocado, sliced
  • 2 pieces bacon, fried until crispy
  • 1 slice Provolone cheese
  • Chips and pickles for garnish

Sundried tomato aioli:

  • 4 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped sundried tomatoes
  • 1 teaspoon chopped fresh basil

Directions:

Ciabatta:

  1. Preheat oven to 500°F.
  2. Spread interior of both halves of bread with clarified butter and place in oven for 2 minutes or until edges are beginning to brown.
  3. Spread aioli evenly across interior of both sides of bread.
  4. Evenly stack mesclun, turkey, avocado, bacon, and cheese on bottom bread.
  5. Cover with top slice of bread.
  6. Slice on the bias.
  7. Serve with chips and pickles.

Makes 1 serving.

Approximate Nutrient Analysis per serving (not including chips and pickles):
800 calories, 44 g fat, 16 g saturated fat, 155 mg cholesterol, 1300 mg sodium, 57 g carbohydrate, 6 g fiber, 5 g sugar, 46 g protein

Sundried tomato aioli:

  1. Mix all aioli ingredients in a small bowl.
  2. Serve with Turkey Ciabatta.

Approximate Nutrient Analysis per Tablespoon serving:
70 calories, 7 g fat, 1 g saturated fat, 5 mg cholesterol, 75 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g sugar, 1 g protein

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