SUMMER PICNIC SANDWICH

Steps:

• 1. Heat oven to 350 degrees F. Mix the brown sugar, cayenne and 1/8 teaspoon black pepper together and set aside.
• 2. Cover a rimmed baking sheet with aluminum foil.
• 3. Set a cooling rack in the pan.
• 4. Arrange bacon slices on it.
• 5. Bake for 25 minutes. Then remove pan from oven and flip the slices.
• 6. Sprinkle with sugar and spice mixture.
• 7. Bake for another 15-20 minutes or until bacon is thoroughly cooked.
• 8. 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.
• 9. Brush zucchini, yellow squash and onion with oil. Sprinkle with 1 teaspoon salt and a few grinds of pepper.
• 10. Cook for 3-4 minutes per side or until vegetables are tender.
• 11. When peppers have cooled, pull off most of the charred skin.
• 12. Cut each into 4 fillets.
• 13. 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.
• 14. Stir in capers.
• 15. To assemble sandwich, cut bread horizontally to leave a thinner bottom and thicker top.
• 16. Pull out most of the soft dough in the top piece to make room for the fillings.
• 17. Spread red pepper aioli on the inside of both pieces.
• 18. On bottom piece, layer cheese, bacon and basil leaves.
• 19. On the top half, arrange turkey; sprinkle with salt and pepper. Add remaining red pepper fillets, zucchini, squash and onion.
• 20. Put the halves together.
• 21. Wrap snugly in foil.
• 22. Press on the sandwich with your hands to encourage the ingredients to meld.
• 23. When ready to serve, cut into 6 wedges.