Club sandwich roll

Ingredients

Dough:

• 2 cups warm water
• 1 tbsp instant yeast
• 1 tbsp honey
• 2 tbsp cornmeal
• 4 1/2 cups all-purpose flour ( plus more for kneading)
• 2 tsp fine sea salt
• 1/3 cup extra virgin olive oil
• Filling
• 10 strips turkey bacon or your favorite bacon
• 3 cup of cooked chicken meat use chicken drumsticks but -chicken breast would work very well shredded
• 1 tbsp smoked paprika
• 1 tbsp dry parsley leafs
• 2 1/2 cups shredded three cheeses mix or cheddar cheese or your favorite mix.

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Preparation

• Dough.
  Mix the water, honey, cornmeal together and sprinkle yeast over top. Let stand for 10 minutes until foamy.
• N the bowl of a stand up mixer fitted with the dough hook attachment combine 4 cups from the total of 4 1/2 cups of flour, salt, olive oil and the yeast mixture. Knead on low speed until the dough comes together. Add the remaining flour if the dough is sticky and clings to the side of the bowl.
  Continue mixing on low speed for another 7 minutes or turn the dough on a lightly floured surface and knead by hand until smooth and elastic.
  
• Place the dough in lightly oiled bowl and cover with cling wrap and tea towel and place in a draft free place to rise for 1 hour.
• Cook the bacon strips. Place on paper towel to drain.
  Shred the chicken.
  After one hour the dough is ready to be filled.
  
• Roll the dough on a lightly floured surface into a rectangular sheet of approximately 18 x 9 inches.
  Arrange bacon strips on the dough.
  Sprinkle the shredded chicken and the smoked paprika and parsley flakes.
  Sprinkle cheese over the top.
• Roll the dough up from the short end, and pace into a 10 X 5 inches greased loaf pan.
  Cover the dough with tea towel and let rest for 30 minutes.
  bake into a preheated oven of 375°F for 20 minutes then reduce oven temperature to 350°F and bake for another 25 minutes.
  Let the loaf cool in the pan for 15 minutes, then turn out on a cooling rack.
  
• Serve warm with a bowl of steaming soup or as an appetizer.