Combine the apple cider vinegar, water, sugar, and salt in a medium saucepan. Heat until the sugar and salt dissolves, about 5 minutes. Remove from the heat and allow to cool.

Split the cucumbers, garlic, coriander, mustard seeds, peppercorns, and dill between two 32 ounce (946 ml) airtight containers. Split the vinegar mixture between the prepared containers. Refrigerator for at least 2 days, up to 2 weeks.

Whisk together the ingredients for the poolish in a tall glass. Loosely cover and allow to rest at room temperature for at least 6 hours, up to 24 hours.

Combine the flour and salt in a medium bowl. Combine the warm water, olive oil, yeast, poolish, sugar, and honey in a large bowl of a stand mixer. Using your hands (or a whisk), combine the liquid mixture until the honey and poolish dissolves.

Add the flour mixture to the bowl and mix on low until it just comes together. Increase the speed to medium and knead for 5 minutes. If the dough is too sticky, add 1 tablespoon of flour at a time. If it is too dry, add 1 tablespoon of water at a time.

Transfer to an oiled bowl, cover, and let rest for one hour or until it has doubled in size.

Grease a 9-inch x 4-inch x 4-inch (23 cm X 10cm X 10 cm) pullman bread baking pan by rubbing all sides with butter. Take the dough and transfer to a lightly floured surface. Roll the dough out into a rectangle the length of the loaf pan.

Carefully roll up the dough lengthwise. Pinch together the seam at the end. Place the dough, seam side down, in the loaf pan. Lightly cover with a kitchen towel and allow to rise again for 1 hour or until it has risen to about ½ inch (1.27 cm) to the top of the pan.

Preheat an oven to 375°F (191°C). Remove the towel from the bread. Slide the metal top on the pullman loaf pan. Place on a baking sheet in order to avoid any butter from spilling out of the pan to the bottom of your oven while baking.

Place the pan in the oven and bake for 40 to 45 minutes or until done (internal temperature of 195°F (91°C) ). Remove from the pullman loaf pan and transfer to a baking sheet. Place back in the oven and bake for another 5 minutes.

Transfer to a wire rack and allow to cool completely (overnight is best) before cutting. When slicing for the sandwich, make sure the slices are less than a ½ inch (1.27 cm) thick.

Preheat an oven to 350°F (121°C). Prepare a baking tray by covering with aluminum and then topping with a wire rack. Place the bacon on the rack and bake for 30 to 35 minutes, or until it reaches your desired crispiness. Set aside and allow to cool.

Prepare the tomato slices by lightly patting with a paper towel. Generously season with salt and then let sit for 5 minutes. Before placing them on the sandwich, make sure to pat them dry once again. Take the pickles out of their container and pat them dry.

Combine the mayo, dijon mustard, and garlic powder in a small bowl. Season with salt and pepper to your liking.

Spread a generous portion of the mayo mixture on one of the sides of each of the pieces of bread. On top of one of the slices, place 2 slices of butter lettuce followed by the bacon.

Place a slice of bread on top, mayo side down. Spread additional mayo on top of this slice. Top with a tomato slice and the sliced turkey.

Top with a slice of cheddar cheese and 2 slices of butter lettuce. Top with the remaining slice of bread, mayo side down. Cut in half and serve with the pickle.