1-First Step: Prepare Marinated Red Onions and Roast Bacon Preheat your oven to 375°F (190°C). Thinly slice the small red onions and place them in a bowl. Drizzle with olive oil and 1 tablespoon red wine vinegar, stirring to coat. Let them marinate at room temperature for 30 minutes, stirring once halfway through for even flavor absorption. Line a sheet pan with parchment paper. Arrange 6-8 slices of raw thinly sliced bacon on the pan and roast in the preheated oven for 20-25 minutes, or until crisp. Once done, use tongs to transfer the bacon to paper towels to drain excess fat.

2-Second Step: Prepare Spicy Mayonnaise In a small bowl, mix 1/2 cup mayonnaise with 1 teaspoon hot sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon kosher salt. Stir well to combine all ingredients into a smooth, spicy mayo that will add a flavorful kick to the sandwich.

3-Third Step: Toast the Bread with Cheese Increase the oven temperature to broil. Place half of the rye bread slices on the sheet pan. Spread a generous layer of spicy mayo on each slice and top each with one slice of Havarti cheese. Broil for about 2-3 minutes until the edges of the bread are toasted and the cheese is just melted. Remove from oven and set aside.

4-Fourth Step: Assemble Each Sandwich Spread the remaining spicy mayo on the other half of the bread slices. On the cheesy toasted bread, layer smoked turkey slices followed by crispy bacon. Add a handful of alfalfa sprouts, then arrange the thinly sliced avocado over top and sprinkle with flaky sea salt. Add the marinated red onions and finish with a few fresh dill leaves for aroma and color.

5-Final Step: Close and Serve Place the mayo-spread bread slices on top of the layers. Press gently, cut each sandwich in half diagonally, and serve immediately for the best combination of flavors and textures. Enjoy the smoky, creamy, spicy, and fresh flavors that make this smoked turkey and cheddar sandwich truly special.