Stuffed Greek Sandwich

In a mixer bowl, dissolve yeast in warm water with sugar. Let rest 5 minutes. Add 2 eggs, 4 tablespoons olive oil, 1/2 teaspoon sea salt, and flours to mixing bowl. Using the dough hook, knead on lowest speed 8 to 10 minutes to form a soft dough. The dough should pull away from the bowl’s side when ready. If not, add more flour. When done, oil sides of mixing bowl, coating dough. Cover with plastic wrap. Let rise 2 hours.

Meanwhile, empty tomatoes in a roasting pan. Break tomatoes in half. Sprinkle with 3 teaspoons garlic and 2 tablespoons olive oil. Roast at 400F for 1 hour and 20 minutes. Cool.

Saute salami over medium heat. Drain on a paper towel. Chop artichokes and olives. Mix salami with artichokes, olives, and cheese. Season mixture with salt and pepper.

Roll dough out to form a 15″ by 20″ rectangle. Lay tomatoes in a single layer on dough. You will have lots of extra tomatoes to use for something else. Spread half the salami mix on top of the tomatoes. Roll dough up like a jelly roll. Flatten and roll out to another 15″ by 20″ rectangle. Spread remaining salami mix on top. Roll again. And roll out to a 12″ by 16″ rectangle, or to your preferred thickness.

Sprinkle a baking sheet with corn meal or semolina flour. Place sandwich on top of baking sheet. Brush top and sides with olive oil. Season top with sea salt and cracked pepper. Cover loosely with plastic wrap and let rise 30 minutes. Bake at 350F for 35 minutes. Cool and cut into squares.