Ingredients
The following ingredients have 6 Servings
- 1 1/2 tablespoon(s) brown sugar, firmly packed
- 1/4 teaspoon(s) cayenne pepper
- 1/8 teaspoon(s) black pepper, plus more as needed
- 8 ounce(s) sliced bacon
- 2 large red bell pepper
- 1 large zucchini, cut into 1/2-inch thick planks
- 1 large yellow squash, cut into 1/2-inch thick planks
- 1 large red onion, cut into 1/2-inch thick slices
- 1 tablespoon(s) olive oil
- 1 teaspoon(s) kosher salt, plus more as needed
- 2/3 cup(s) mayonnaise
- 1 tablespoon(s) ketchup
- 1 tablespoon(s) mustard, spicy brown
- 1 teaspoon(s) hot sauce
- 2 clove(s) garlic, minced
- 2 tablespoon(s) capers
- 1 medium round loaf of bread, about 8-inch diameter
- 4 ounce(s) muenster cheese
- 4 sprig(s) fresh basil
- 8 ounce(s) sliced turkey breast
Instruction
- Heat oven to 350 degrees F. Mix the brown sugar, cayenne and 1/8 teaspoon black pepper together and set aside.
- Cover a rimmed baking sheet with aluminum foil.
- Set a cooling rack in the pan.
- Arrange bacon slices on it.
- Bake for 25 minutes. Then remove pan from oven and flip the slices.
- Sprinkle with sugar and spice mixture.
- Bake for another 15-20 minutes or until bacon is thoroughly cooked.
- Heat grill to medium-high heat. Place whole red peppers on the grill. Cook for about 15 minutes, turning every five minutes, until skin is charred and peppers are softened.
- Brush zucchini, yellow squash and onion with oil. Sprinkle with 1 teaspoon salt and a few grinds of pepper.
- Cook for 3-4 minutes per side or until vegetables are tender.
- When peppers have cooled, pull off most of the charred skin.
- Cut each into 4 fillets.
- For red pepper aioli, put 3 of the red pepper fillets, mayonnaise, ketchup, mustard, hot sauce, and garlic into a small food processor. Blend until peppers are pureed and ingredients are well mixed.
- Stir in capers.
- To assemble sandwich, cut bread horizontally to leave a thinner bottom and thicker top.
- Pull out most of the soft dough in the top piece to make room for the fillings.
- Spread red pepper aioli on the inside of both pieces.
- On bottom piece, layer cheese, bacon and basil leaves.
- On the top half, arrange turkey; sprinkle with salt and pepper. Add remaining red pepper fillets, zucchini, squash and onion.
- Put the halves together.
- Wrap snugly in foil.
- Press on the sandwich with your hands to encourage the ingredients to meld.
- When ready to serve, cut into 6 wedges.