When last we were considering ciabatta bread, it was in preparation of making a sammich.
A bacon, avocado, and tomato sammich, specifically; and with chipotle aioli instead of just plain mayo.
The thing about this chipotle aioli is, it has a yogurt base – specifically Greek-style yogurt. The very nice folk who make Yoplait specified their yogurt, well, ’cause it’s their recipe, but I used Fage and it all worked out.
INGREDIENTS
Aioli:
•1 container (6 or 7 oz) Greek-style plain yogurt
•2 tbsp mayonnaise
•2 cloves garlic, finely chopped
•1 chipotle pepper in adobo sauce, chopped
Sammich:
•1 loaf ciabatta bread, split horizontally
•2 medium tomatoes, sliced
•1 avocado, pitted, peeled and sliced
•1/2 lb bacon, crisply cooked
First, make the aioli by stirring together the yogurt, mayonnaise, garlic, and chopped chipotle in a bowl.
Taste it… it’ll be good! – but make it a few hours before you need it to allow the flavors to really blend.
Cover and stash in the fridge.
OK. You have your aioli. You have your ciabatta bread. Let’s make a sammich!
I went for convenience and did my bacon in the ‘wave by laying out four slices on a paper towel-lined plate and seasoning them with Gateway to the North Maple Seasoning, garlic powder, and pepper.
Pop ’em in the ‘wave, push the ‘bacon’ button (well, dial, now, on my cool, new ‘wave), then remove when it beeps and transfer the bacon to a fresh paper towel-lined plate. Repeat, if you want more bacon.
Spread each slice of your ciabatta with the aioli, then layer the bacon, tomato, and avocado on one half.
Cover with the remaining half of the bread and slice into six pieces.
Note: I found this sammich much easier to slice and serve by securing it with six toothpicks before slicing the sammich into those six very tasty pieces, but you do what you want…