Homemade Turkey Bacon Bravo Sandwich
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Cook time: 
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Yields: About 4 sandwiches
 
Ingredients
For the bread:
  • 2¼ teaspoon (1 packet) active dry yeast
  • ¼ cup warm water (about 110-115 degrees F)
  • 1 tablespoon plus 1 teaspoon granulated sugar, divided
  • 2½ to 2¾ cups bread flour
  • ¼ cup minced fresh basil
  • ¼ cup grated Parmesan cheese
  • 1 can (10 oz) condensed tomato soup
  • 4 tablespoons tomato paste, divided
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
For the dressing:
  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground mustard
  • ½ teaspoon Worcestershire sauce
  • Hot sauce, to taste (optional)
For the sandwich toppings:
  • 1 vine-ripened tomato, thinly sliced
  • 4 to 8 romaine lettuce leaves, cut in half
  • 8 slices cooked bacon
  • 8 slices deli turkey
  • 4 slices smoked Gouda cheese
Directions
  1. In a small bowl, whisk yeast, water and 1 teaspoon sugar until yeast is dissolved. Let stand 5 minutes until yeast is foamy.
  2. In a large bowl or bowl of a stand mixer, add 2 cups flour. Make a well in center; add yeast mixture, remaining 1 tablespoon sugar, basil, Parmesan cheese, tomato soup, 2 tablespoons tomato paste, olive oil and salt. Stir with a wooden spoon or dough hook until just combined. Stir in enough remaining flour until dough forms.
  3. On a well-floured surface or in bowl of a stand mixer with dough hook on medium speed, knead dough until smooth and elastic (about 10 minutes by hand, 5 minutes in stand mixer), adding more flour as needed so dough is no longer sticky. Shape dough into a ball; place in a large, lightly greased bowl. Turn to coat. Cover bowl with plastic wrap and let rise in warm place 1 hour until doubled.
  4. Punch dough risen dough; knead briefly, then shape into a ball and flatten slightly into a round shape. Place on a lightly greased rimmed cookie sheet. Cover with a thin towel and let rise 45 minutes to 1 hour until doubled.
  5. Heat oven to 375 degrees F. Using a sharp serrated knife, slice an X into top of loaf. Brush with cold water. Bake 30 minutes. Meanwhile, in a small bowl, stir remaining 2 tablespoons tomato paste, brown sugar and 2 teaspoons of water until mixture is thick but brushable. Brush coating all over top of loaf. Return to oven to 5 to 10 minutes until baked through and coating is mostly dried. Cool loaf on a cooling rack 20 to 30 minutes before slicing.
  6. While loaf cools, make the sandwich dressing: In a small bowl, stir all ingredients until combined. Prepare sandwich toppings.
  7. Slice loaf into ½-inch thick slices. Assemble sandwiches with sandwich dressing, then tomato, lettuce, bacon, turkey and Gouda cheese.
Recipe by Girl Versus Dough at http://www.girlversusdough.com/2018/06/19/homemade-turkey-bacon-bravo-sandwich/