You will need sliced pork of some sort, basic bread ingredients, olives, capers, butter, dried fruit, 1 beaten egg, and a functional kitchen.
Step 1: The Meat
Do everything you can to add flavor. I bury it in spices and let it pickle in the fridge overnight. Roast, water bath, or grill to an internal temperature of 145F. Then let it rest until cool. Slice as thin as you can and bag it to have ready. About 2 pounds is good.
But you can use ham if you want to be old-fashioned.
Step 2: Set Up to Succede
Step 3: The Dough
Here's a nice ball of dough made with 22 oz flour, 13 oz water, 1 tablespoon yeast, 1 teaspoon salt. I want about 60% hydration. We need a lot of gluten structure, so bread flour is better. Knead with a hook for a half hour or so. Cover the bowl to rise and get ready.
Step 4: Roll Out
When it yields, I roll it into an even sheet with a 2:1 shape. My target is 24 by 12 inches, because I use a tiny oven. It is generally made wider.
Controlling hydration, dusting, and a silicone mat help to keep the dough from gluing down. Rolling on top of cling wrap works too, and I'll show that in a later step.
Now lightly butter the whole thing except for a 2 inch strip down the far end.
Step 5: Bring It
Next dish out the meat. Try to cover every inch except that strip down the far end. Get crazy. Tip: Blot the slices with paper towel if they are wet.
Sprinkle on capers. You can't have too many. Besides, what the heck are you saving capers for anyway?
Same thing with the fruit. Raisins are traditional, but I use Craisins. Everybody agrees they are better, and the color is more festive for holiday gatherings. Lay'em in there.
Step 6: Roll Up
Remember that end strip? Now you can smear it with some egg to make a seal.
Then roll the loaf onto a sheet of baking parchment. Once in place on the baking sheet, go over the whole loaf with egg.
Step 7: Bake to GBAD
Testing with the skewer is essential. *DING*DING*DING* This loaf is very moist and prone to undercooking in the center. But we don't ever fall into that trap, do we? If it needs more baking, do not raise the temp. Just give it another 12 minutes and retest. If the top is brown enough, tent with foil.
Do not stop baking before you are sure that center is done or you will be mad. That's just a theory; it's never happened to me personally.
Step 8: Serve With Restaint
The last step is critically important, so you should practice this beforehand. As your dinner guests are chanting 'we are not worthy,' retain a dignified but modest posture. Running around the room with wild fist-pumping or touchdown gestures will tarnish the occasion. Trust me on this.
Step 9: Why Have I Never Heard About This Before?
With that frustration off my chest, I hope you will accept this culinary challenge with the disclosure that I pieced it together by guess and by golly.
Toasting makes leftover slices very appealing. You get a whole mouthful of flavors that change from bite to bite. I find mustard and honey/mustard sauces are complimentary, but you could spread jam on the slices. It is a special meal for a special time of year when we break a lot of rules.
Cheers from Sarasota.