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‘wichcraft Style Grilled Chicken Sandwich

July 11, 2012

Have you ever eaten at ‘witchcraft? Their menu is full of deliciously hand-crafted frittatas and sandwiches using organic vegetables, heritage meats, and melt in your mouth bread… It  is seriously making my mouth water just thinking about it. Over this past weekend I tried the Roasted Turkey with Avocado, Bacon, Onion Relish, and Aioli on a ciabatta roll (say that three times fast) and I haven’t stopped thinking about that sandwich since.

Thanks to  ‘wichcraft owner (and head Top Chef judge!) Tom Coliccio teaming up with Epicurious, I was able to find the recipe online. I’m off today, Mike’s at a three-hour training class for work, and it’s raining buckets so conditions are perfect to try this one out! (ie: this is NOT a quick and easy sandwich you might throw together before work!)

Grilled Chicken, Avocado, Bacon, Onion Relish, & Aïoli on Ciabatta
 This wouldn’t be a true notesonawire cooking experience if I didn’t tweak the recipe a little, so for all your purists out there, you’ll have to go here for the original.

What you’ll need:

Onion relish

  • 2 yellow onions, thinly sliced
  • 1/4 cup dark brown sugar
  • 1/2 cup red-wine vinegar
  • 1/2 cup balsamic vinegar


  • 1 egg yolk
  • 1/2 clove garlic, minced (about 1/2 teaspoon)
  • 1 teaspoon Dijon mustard
  • 1/2 ounce white-wine vinegar
  • 4 ounces grape seed oil
  • 1 ounce olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper


  • 1 pound grilled chicken breast
  • 4 ciabatta rolls
  • 12 slices turkey bacon
  • 2 avocados, halved, pitted, peeled, and thinly sliced

Onion relish:
In a medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions. Drain excess liquid in a bowl and put aside.)  Remove from heat and cool to room temperature.

*Quick tip for when your eyes start to burn while chopping all those onions: Try chewing on a piece of peppermint gum while you’re cutting. If you’re out of gum, sticking your face in the freezer for 30 seconds will also take away the burn!

In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes.  Sprinkle in salt, pepper, and cayenne pepper, cover with plastic wrap, and refrigerate until ready to use.

On a large flat electric griddle at 300 degrees, cook bacon, turning occasionally, until crisp, then transfer with tongs to a cooking screen over a plate to drain. Save the bacon grease to coat the grill to create a nonstick surface.

Bring bacon, onion relish, and aoili, along with uncooked chicken to the grill (this is where you’ll assemble your sandwich). Use excess sauce from onion relish to coat chicken. Grill as usual, flipping and re-coating with sauce as needed.

Assemble sandwiches:
Slice each ciabatta in half and place face down on the grill until they warm and just slightly crispy. If bacon has cooled, place on top grill rack and close grill.  Remove from grill and assemble sandwiches: spread avocado slices on ciabatta bottom, place 1/4 pound grilled chicken next and stack onion relish over chicken. Spread aioli over ciabatta top and put both halves together.

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