Mixing/fermenting the bread dough: In a bowl combine the sourodugh starter, water, and flour together. Mix well. Allow the dough to set for 20 minutes. Add the salt and yeast if desired. MIx well again. Cover the dough and allow it to rise 1 hour. Deflate the dough, fold in thirds, and cover. Repeat this one more time.

Shaping: Four hours after you have mixed the dough, divide the dough into 2 pieces. Shape each piece into a ball. Place parchment paper on a cookie sheet. Pat each ball into a 10-inch circle. Cover with greased plastic wrap, and refridgerate overnight or for 14 hours.

Baking: Preheat the oven to 350 degrees. Remove the dough from the fridge. Allow it to rest at room temperature while the oven preheats. Uncover the dough. Beat the egg white and water together. Brush it over the dough. Sprinkle each bread round generously with sesame seeds. Bake for 25 minutes or until an internal temperature of 190 degrees. Remove from the oven and allow the bread to throughly cool.

To assemble: Cut the bread in half to make 2 rounds. Brush the cuts sides with olive oil. Mix 2 tablespoon olive oil, and garlic with the olives. Spread a little over half of the olive mixture on the bottom round of both breads. Layer on the meat and cheese. Spread the remaining olive mixture on and the top bread pieces. Wrap the sandwich and refridgerate for 1 hour or longer for the flavors to blend. 2 sandwiches or 12 servings.