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.