Remember those 2- to 3-feet-long party subs? This is our take on a crowd-pleasing giant sandwich filled with crispy bacon and a creamy sun-dried tomato spread.
BLT Bundt Sandwich
- 1 cup warm water (105° to 110°)
- 2 tablespoons sugar
- 1 (0.25-ounce) package active dry yeast
- 2½ cups all-purpose flour
- 1½ teaspoons kosher salt
- 2 tablespoons unsalted butter, melted
- ¼ cup mayonnaise
- 6 sun-dried tomatoes, chopped
- 1 head butter lettuce, leaves separated
- 12 slices Gruyère cheese
- 3 large beefsteak tomatoes, sliced
- 2 pounds sliced bacon, cooked until crisp
- Spray a 15-cup cast-iron Bundt pan with baking spray with flour.
- In a medium bowl, stir together 1 cup warm water, sugar, and yeast. Let stand until mixture is foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour and salt. With mixer on low speed, add yeast mixture and melted butter, beating just until combined. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 5 minutes.
- Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times. Press down in center of dough, and stretch outward to create a ring shape. Place dough in prepared pan, pressing into bottom. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
- Gently punch down dough. Cover and let rise until puffed, about 20 minutes.
- Preheat oven to 350°.
- Bake on bottom rack until golden brown, 25 to 30 minutes. Immediately turn out onto a wire rack, and let cool completely.
- In a small bowl, stir together mayonnaise and sun-dried tomatoes. Using a serrated knife, cut loaf in half horizontally. Spread top half of loaf with tomato mayonnaise. On bottom half of loaf, layer lettuce, cheese, beefsteak tomatoes, and bacon; cover with top of loaf. Cut into wedges to serve.