Bread:

1. In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, and instant yeast. Mix on low to dissolve the sugar, then let rest for 3–5 minutes until the yeast is foamy.
2. Add the fine sea salt and softened butter and mix on low briefly to incorporate. Keep the mixer going and add the bread flour ½ cup at a time, allowing the dough to come together between additions. Once all the flour is in, increase to medium speed and knead for 3-5 minutes—the dough will still look slightly shaggy. Turn the dough out onto a lightly floured work surface and knead by hand for 1–2 minutes, or until it becomes smooth and elastic. Shape it into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled in size, about 1:30 hours. 
3. Lightly grease two 9×4″ (23x10 cm) loaf pans, or spray with nonstick spray. Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide it into two equal pieces. Press each piece into a rectangle roughly 9″ (23 cm) long by 6″ (15 cm) wide. Dust off any excess flour on the surface of the dough with a pastry brush or towel. Roll the dough up tightly from the long side into a log. Place each log seam-side down into its prepared pan.
4. Loosely cover the pans with a clean damp kitchen towel or greased plastic wrap and let the loaves rise again until the dough is about ½″ (1 cm) above the rim of the pan, about 1-2 hours. When there are 30 minutes of proof time left, preheat the oven to 375°F (191°C).
5. Brush the tops of your loaves lightly with your milk. Bake in your preheated oven for 25–30 minutes, rotating the pans halfway through, or until the tops are tall and golden brown.
6. Remove from the oven and let cool in the pans for 5 minutes. Then, carefully tip the loaves onto a wire rack and cool completely standing up before slicing *see notes*.

Shawarma-spiced Turkey:

1. Preheat your oven to 450°F (232°C) and position a rack in the center.
2. Pat the turkey breast dry, prick the skin all over with a paring knife, then rub the entire surface with the oil and let it rest at room temperature for 15 minutes.
3. In a small bowl, whisk together the salt, cinnamon, coriander, turmeric, ginger, smoked paprika, cumin, and cayenne until thoroughly combined.
4. Press your spice mixture evenly all over the turkey (including the sides). Set the breast skin-side up on a wire rack set over a sheet pan.
5. Pour about ½″ (1 cm) of water into the bottom of the pan to keep the meat moist.
6. Roast for 15 minutes at 450°F (232°C), then without opening the oven door drop the temperature to 300°F (149°C) and continue cooking until a probe inserted into the thickest part of the meat reads 150°F (66°C), about 1 hour more.
7. Remove from the oven and let cool completely before slicing paper-thin against the grain using a sharp knife or a deli slicer on 1.5 thickness.

Mayonnaise:

1. In a tall, narrow container (just wide enough for your immersion blender), combine the egg yolks, Dijon, water, sugar, salt, garlic, lemon juice, and oil. Insert the immersion blender all the way to the bottom and blend on low until the mixture is homogenous and slightly frothy, about 10–15 seconds. Once most of the oil is incorporated and the mayo has thickened, you can lift the blender up and continue blending briefly to finish. Taste and adjust seasoning if needed.

‍Assembly:

1. Slice and toast 3 pieces of your bread in a toaster until golden brown.
2. Season your tomato slices to taste with flakey salt, freshly cracked black pepper, and olive oil.
3. Spread your mayo on the bottom slice. Top with your bacon, tomato, iceberg, and green leaf lettuce. Spread mayo on both sides of the second piece of bread then place on top of your lettuce. Next, layer on a generous amount of turkey and a slice of pepper jack. Put more mayo on the bottom side of the last slice of bread and crown your king. Insert toothpicks into each corner then carefully slice into quarters. Serve and enjoy!

* Notes:

• Substitute vegetable oil for the butter if you do not have a stand mixer.
• This bread recipe will make more than 8 servings; you’ll definitely have leftover sandwich bread after using up all your turkey, and that was the goal. Love you, you're welcome.
• For turkey breast: The spice mix should be enough for 2 breasts but if you only want to make one, you have that option as well.