Gondi Sandwich (8") Recipe

Warm milk and melt butter

Warm the whole milk in a small saucepan or microwave until about 105–115°F (warm to the touch but not hot). Add the butter to the warm milk and stir until melted. Let cool if it’s above 115°F.

Activate yeast

In a large mixing bowl or stand mixer bowl, combine the instant dry yeast, granulated sugar, and about 1/4 cup of the flour. Pour in the warm milk-butter mixture and whisk briefly to combine. Let sit 5 minutes until slightly foamy. (Instant yeast typically can be mixed directly; this step ensures activity.)

Make dough

Add the egg, salt, and remaining flour to the bowl. Using a dough hook on low-medium speed (or wooden spoon), mix until a shaggy dough forms, about 2–3 minutes. Increase speed and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is extremely sticky, add up to 1/4 cup more flour, a tablespoon at a time.

First rise

Lightly oil a clean bowl with the vegetable oil, place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Shape into 8-inch loaf

Punch down the risen dough gently to release air. Turn onto a lightly floured surface and shape into an 8-inch long oval/loaf about 3–4 inches wide and 2–3 inches high. Place on a parchment-lined baking sheet or in an 8x3-inch loaf pan if desired. Cover loosely and let rise again until puffy, about 30–40 minutes.

Bake

Preheat the oven to 350°F (175°C). If desired, brush the top lightly with a beaten egg wash (egg mixed with 1 tsp water) for a shinier crust. Bake the loaf for 22–28 minutes or until golden brown and the internal temperature reaches about 200°F (93°C). If using a loaf pan, it may take a few extra minutes. Remove from oven and cool on a rack completely (at least 30 minutes) before slicing horizontally to make the sandwich.

Prepare dressing

In a small bowl, whisk together the mayonnaise, Dijon mustard, olive oil, red wine vinegar, salt, and freshly ground black pepper until smooth. Taste and adjust seasoning. This will be used as the sandwich spread and to lightly dress the lettuce.

Toast bread (optional)

If you prefer a lightly toasted sandwich, slice the cooled 8-inch loaf horizontally and spread the softened butter thinly on the cut faces. Sprinkle the optional dried oregano over the buttered surface. Place under a broiler or in a preheated skillet for 1–2 minutes until lightly browned and fragrant—watch closely to prevent burning. Remove from heat.

Assemble sandwich

Spread half of the mayonnaise-mustard dressing evenly on the bottom half of the loaf and the other half on the top half. On the bottom half, layer the provolone cheese slices first (this helps protect bread from moisture), then arrange the 6 slices of ham evenly, slightly overlapping. Next add the 6 slices of Genoa salami, distributing evenly. Toss the romaine lettuce leaves lightly with a teaspoon of the prepared dressing to coat and place the leaves on top of the meats. Close the sandwich with the top half of the bread, pressing gently to compress slightly.

Portion and serve

Using a sharp serrated knife, cut the assembled sandwich into portions. For an 8-inch sandwich, cutting into three equal pieces yields substantial servings; cut into two for larger portions. Serve immediately. Leftovers can be wrapped tightly and refrigerated up to 24 hours (best to keep lettuce separate if making ahead).

If you toasted the bread with butter and oregano, serve with an extra smear of the mayo-mustard on the side for dipping. Optionally, warm the fully assembled sandwich in a panini press for 2–3 minutes to melt the cheese slightly before serving.