Homemade green bread: Mix warm milk with yeast, sugar, and 100 g of flour. Let it sit for 15–20 minutes to activate the yeast. Add egg yolks, melted butter, 200 g of flour with salt, and knead gradually, adding flour as needed, ensuring the dough doesn’t become too stiff. Once kneaded, let the dough rest for 1–1.5 hours until it doubles in size. Meanwhile, blend spinach and garlic in a food processor, adding a bit of olive oil. Roll out the risen dough, spread the spinach mixture, sprinkle with cheese and chopped pistachios. Roll it into a log, slice it lengthwise, twist it, and transfer it to a baking dish. Allow the dough to rise for about 20–30 minutes.
Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a fire starter, place the stainless steel grates and a baking stone, and wait until the temperature rises to 170–180°C. Partially close the top and bottom air vents to maintain a consistent temperature. Bake the bread for about 35–40 minutes.
Bacon Sandwich:
Green bread, mayonnaise, lettuce, crispy bacon, fried quail eggs, pepper, and pistachios.
Salmon Sandwich:
Green bread, Philadelphia herb cream cheese, avocado, cold-smoked salmon, lemon, orange, chili peppers.
Ham Sandwich:
Green bread, butter, lettuce, cheddar cheese, ham, bell pepper, sesame seeds.