Stuffed Greek Sandwich

I made this sandwich for the teachers' parent conference night.
I sent them in a medium sized pizza box.

Makes One 12" by 16" Sandwich

Bread Dough
1 3/4 c warm water
1 T yeast
1 T sugar
2 lg eggs
1/4 tsp salt
1/4 c olive oil
1 c whole wheat flour
2 c white whole wheat flour
2 c bread flour

Filling
2 28 oz cans whole tomatoes
3 tsp garlic
olive oil
1/2 lb chopped salami
3 tsp garlic, minced
8 oz feta cheese, crumbled
12 oz jar artichoke hearts, drained
6 oz container olives, drained chopped
coarse sea salt
cracked pepper

Dissolve yeast in warm water with sugar.  Let rest 5 minutes.  Add remaining bread dough ingredients.  Knead 8 to 10 minutes to form a soft dough.  The dough should pull away from the bowl's side.  If not, add more flour.  Let rise 2 hours.

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

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.

Role 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 pepper.  Cover and let rise 30 minutes.  Bake at 350F for 35 minutes.  Cool and cut into squares.