Pickle and cold cut sandwiches in a panini maker

Ingredients

For the dough

• 2 eggs
• 100 ml milk
• 250 ml lukewarm water
• 25 g yeast
• 650-700 g flour
• 50 ml oil
• 1 teaspoon sugar
• 1 teaspoon salt

For the filling

• 250 g smoked pork ribs
• 250 g homemade salami
• 2 pickled cucumbers
• 4 pickled sweet peppers (gogoșari)
• 150 g mozzarella
• 50 g grated Parmesan
• 3 tablespoons ketchup (60 g)

Preparation

1. Sift 500 g flour into a bowl and make a well in the middle. 2. Crumble the yeast into a bowl, add 1 teaspoon of sugar on top and rub it with a wooden or silicone spatula until it dissolves. 3. Add 100 ml lukewarm milk and 2 tablespoons of flour, stir and let the sponge rise for 5 minutes, until it doubles in volume. 4. Mix the eggs with 1 teaspoon of salt, then add 25 ml oil and pour the mixture into the well in the flour. 5. Put the risen sponge on top and start pulling the flour from the edges towards the middle, mixing vigorously. At the same time, drizzle in 250 ml lukewarm water and the remaining 25 ml oil. Add the rest of the flour until you reach 650-700 g in total. 6. Knead until you get a dough that is not very firm but no longer sticks to your hands. 7. Let the dough rest for 10 minutes, then divide it into three equal pieces, or according to the size of your pan, tray or sandwich maker. 8. Roll each piece out on a lightly floured surface into a thin sheet and spread it with 1 tablespoon of ketchup. 9. Sprinkle mozzarella over half of the sheet and grated Parmesan over the other half. 10. Lay thin slices of smoked pork ribs, salami, pickled cucumbers and pickled sweet peppers on one half of the dough, then fold the other half over them. 11. Press the edges and seal them well so they do not open while baking. 12. Prick the dough here and there with a fork and put the first sandwich in the sandwich maker. Bake for 4 minutes on each side, until well browned on both sides, then do the same with the other two.