In a mixing bowl, whisk together apple cider vinegar, granulated sugar, and salt until fully dissolved. Add the thinly sliced red onion and stir to coat. Let sit for at least 15 minutes.

In a small bowl, combine mayonnaise, adobo sauce, lime juice, and garlic powder. Stir until smooth and well-blended. Taste and adjust seasoning with salt if needed.

Heat a skillet over medium heat, add thick-cut bacon slices and cook until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate.

Toast slices of thick-cut sourdough bread to desired crispness.

Spread smoky chipotle aioli on each slice of bread. Layer smoked turkey, cheese, lettuce, tomato, bacon, and pickled onions. Cut sandwich into quarters for easy handling.

Serve immediately while warm and fresh, enjoying the varied textures and flavors.