In a small bowl, whisk together apple cider vinegar, granulated sugar, and salt until dissolved. Add the thinly sliced red onion and stir to coat. Let sit for at least 15 minutes, stirring occasionally, while you prepare the other ingredients.

In another small bowl, combine mayonnaise, adobo sauce, lime juice, garlic powder, and a pinch of salt. Mix well until smooth. Taste and adjust seasoning if needed.

Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Alternatively, cook in an air fryer at 375°F (190°C) for 10-12 minutes. Drain on a paper towel-lined plate and set aside.

While the bacon cooks, toast the sourdough bread slices to your desired crispness. You can use a toaster, a toaster oven, or a skillet.

Lay out the 6 toasted sourdough slices. Spread a generous layer of chipotle aioli on one side of all six slices.

For the first sandwich layer: Take two slices of bread. On one slice, place a lettuce leaf, a few tomato slices, and half of the smoked turkey. Top with two slices of Pepper Jack cheese.

Place a second slice of bread (aioli-side down) on top of the first layer. This creates the middle layer. On this slice, arrange half of the crispy bacon slices and a generous amount of the quick pickled red onions (drained). Add optional pickled jalapeño slices here.

Top with the third slice of bread (aioli-side down). Carefully secure each sandwich with two long toothpicks, then cut diagonally from corner to corner twice to create four triangular quarters.

Repeat the assembly process for the second sandwich.

Serve immediately and enjoy your hearty Cowboy Club Sandwich!