Turkey Bacon Bravo Sandwich (Panera Copycat)

Why You’ll Love This Recipe

• Sweet-tangy, smoky Bravo sauce hits the same craveable notes as the restaurant favorite.
• Quick weeknight method uses oven-baked bacon and a fast skillet melt for gooey gouda.
• Flexible bread options: use tomato basil bread or a simple at-home flavor hack.
• Balanced textures: crisp bacon and lettuce, juicy tomatoes, tender turkey, and toasty bread.

Grocery List

• Produce: 2 medium tomatoes, 1 head green leaf lettuce, 1 lemon
• Dairy: 4 oz sliced smoked gouda, 2–4 tbsp unsalted butter (optional)
• Pantry: Tomato basil bread (or country bread), 1 lb deli oven-roasted turkey, 8 slices bacon, mayonnaise, ketchup, barbecue sauce, Dijon mustard, honey, smoked paprika, garlic powder, onion powder, kosher salt, black pepper

Full Ingredients

Bravo Sauce (makes about 1/2 cup)

• 1/3 cup mayonnaise
• 1 tbsp ketchup
• 1 tbsp barbecue sauce (smoky, not too sweet)
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp fresh lemon juice
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Pinch kosher salt, to taste

Sandwiches (4 servings)

• 8 slices tomato basil bread (about 3/4-inch thick)
• 1 lb oven-roasted turkey breast, thinly sliced (about 4 oz per sandwich)
• 8 slices bacon
• 4 oz smoked gouda, sliced (4 slices)
• 2 medium ripe tomatoes, cut into 1/4-inch slices
• 4 large green leaf lettuce leaves
• 2 tbsp unsalted butter, softened (optional, for griddling/toasting)
• Kosher salt and freshly ground black pepper, for seasoning tomatoes

Optional Tomato-Basil Butter (if you can’t find tomato basil bread)

• 2 tbsp unsalted butter, softened
• 2 tsp tomato paste
• 1 tsp dried basil (or 1 tbsp finely chopped fresh basil)
• 1/8 tsp garlic powder
• 1/8 tsp sugar
• Pinch kosher salt

Step-by-Step Instructions

Step 1: Mix the Bravo Sauce

In a small bowl, whisk together the mayonnaise, ketchup, barbecue sauce, Dijon, honey, lemon juice, smoked paprika, garlic powder, onion powder, and a pinch of salt until smooth and rosy. Taste and adjust salt as needed. Cover and refrigerate at least 10 minutes to let the flavors marry while you prep everything else.

Step 2: Cook the Bacon

Preheat the oven to 400°F. Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the bacon in a single layer and bake 14–18 minutes, until deep golden and crisp. Transfer to paper towels to drain. Alternatively, pan-cook in a skillet over medium heat for 8–10 minutes, turning as needed.

Step 3: Prep Bread and Produce

Slice tomatoes into 1/4-inch rounds and season lightly with kosher salt and black pepper; this brings out their flavor. Rinse and dry the lettuce leaves. If you’re using the optional tomato-basil butter, stir together butter, tomato paste, basil, garlic powder, sugar, and a pinch of salt until well combined.

Step 4: Toast the Bread and Warm the Turkey

Toast the bread to your preferred shade using a toaster or on a griddle. For a café-style finish, lightly spread the outsides with softened butter and griddle over medium heat for 1–2 minutes per side, until golden. Warm the turkey in a nonstick skillet over medium heat for 1–2 minutes, just until heated through. Pile the warm turkey, in four portions, and top each with a slice of smoked gouda to begin melting.

Step 5: Assemble with the Bravo Stack

Spread about 1 tbsp Bravo sauce on the cut side of each bread slice (2 tbsp per sandwich). For each sandwich, layer in this order: bottom bread, lettuce leaf, warm turkey with melted gouda, 2 slices bacon, and 2–3 tomato slices. Cap with the top bread slice, sauce-side down.

Step 6: Finish, Slice, and Serve

Press gently to set the layers. If you like extra melt, set the open-faced halves under a low broiler for 30–60 seconds before closing. Cut diagonally and serve immediately with kettle chips or a crunchy pickle. The contrast of warm turkey and gooey gouda with cool tomatoes and crisp lettuce is the signature bite.

Pro Tips

• Season the tomatoes: a light sprinkle of salt and pepper makes the sandwich noticeably juicier and more flavorful.
• Warm, don’t overcook the turkey: 1–2 minutes in the skillet keeps it tender and prevents dryness.
• Sauce both sides of the bread to get the classic sweet-tangy profile in every bite.
• For extra flavor when not using tomato basil bread, brush the inside faces with the optional tomato-basil butter before toasting.
• Let the built sandwich rest 1–2 minutes before slicing so the cheese sets and layers hold together.

Variations

• Spicy Bravo: Add 1–2 tsp chipotle in adobo (minced) to the sauce and swap pepper jack for gouda.
• California Bravo: Add sliced avocado and sprouts; use multigrain bread.
• Turkey Bravo Melt: Press in a panini maker until the bread is deeply golden and the cheese is fully melted.

Storage & Make-Ahead

Bravo sauce can be made up to 7 days ahead; store refrigerated in an airtight jar. Cooked bacon keeps 4 days in the fridge—recrisp briefly in a 350°F oven for 3–4 minutes. Wash and dry lettuce and slice tomatoes up to 1 day ahead (store tomatoes separately on paper towels). For best texture, assemble sandwiches just before serving. If packing for lunch, keep bread, sauce, and tomatoes separate and assemble within 2 hours of eating to avoid sogginess.

Nutrition (per serving)

Approximate per sandwich: 680 calories; 39 g protein; 49 g carbohydrates; 34 g fat; 3 g fiber; 1600 mg sodium. Values will vary with bread thickness, bacon cut, and sauce amount.