1

Prepare turkey breast: Bring 5 quarts water, salt, and honey to a boil in a large stockpot, stirring to dissolve salt and honey. Remove from heat, and stir in thyme, garlic, allspice and pepper. Cool completely, then refrigerate until chilled.

2

Place turkey in the stockpot of brine. Cover and refrigerate 24 hours, turning turkey occasionally.

3

Remove turkey from brine; rinse and dry. Slow cook in a preheated 350°F. oven until an instant-read thermometer inserted into the thickest part of the breast registers 160° to 170°F. Brush skin with oil if it appears dry at any time during cooking. Cool to room temperature; wrap and chill before slicing.

4

Prepare sandwich: Arrange bread bottoms, cut sides up, on work surface.

5

Spread honey mustard dressing on cut sides of bread. Arrange turkey slices on bread bottoms; layer peppers, cheese, onion, and spinach on turkey. Replace bread tops. Wrap tightly in plastic wrap and then aluminum foil. Refrigerate at least 2 hours or overnight.

6

To serve, cut focaccia sandwiches into 6 wedges and French bread sandwiches into 2-inch pieces.