• Yoram Metzger. Photo courtesy of the family.
    Yoram Metzger. Photo courtesy of the family.
  • Fresh Rolls. Photo: Adi Shilon.
    Fresh Rolls. Photo: Adi Shilon.

Yoram Metzger’s Fresh Sandwich Rolls

Their favorite dish: Yoram Metzger's joy in is feeding his family, especially with these "face" sandwich rolls. Adi Shilon makes his recipe

Every time his grandchildren visit, Yoram tells them they’re the reason he’ll live a long and happy life. He loves his grandchildren more than anything else in the world. Yoram is 80 years old, and moved to Kibbutz Nir Oz with Tammy, the love of him life in the 70s. The two share three children and six grandchildren.

Yoram finds cooking for his grandchildren to be a pure joy. Among Yoram’s many delicious creations, there is one his grandchildren especially love: a fresh roll, cut into rounds, spread with delicious, soft cream cheese, with green olives for the eyes, a long cucumber slice for the nose, and half a thin slice of a tomato for the smiling mouth. Yoram arranges them on a tray and announces: ‘Come and get your Sandwich Face!’ And before you can wipe your mouth, they’re gone; a pleasure for family of all ages. 

Yoram is a great conversationalist – from politics and history, to music and math. He love cracking jokes and tells the good ones so often that his family can recite them verbatim. Yoram loves making wine with his friends at the kibbutz winery, swimming in the the pool and riding his bike. Yoram doesn’t let his recent injury or other health issues to slow him down, he insists on living life to the fullest and his following his heart’s desires.

Yoram and Tami Metzger were kidnapped from their home in Nir Oz by Hamas.

After 53 days, Tami was released. Yoram is still there.

Ingredients for Sandwich Rolls

For the pre-mixture:

  • 1/4 cup (25 grams) flour
  • 1/2 cup (120 grams) milk

For the dough:

  • 1.1 lbs (500 grams) flour (bread or challah)
  • 1 tablespoon (9 grams) Dry yeast
  • 2 eggs L
  • 1/4 cup (70 grams) honey
  • 2/3 cups (150 grams) sweet cream (you can substitute with milk and add a little more olive oil)
  • 1.4 oz (40 grams) olive oil
  • 2 teaspoons (10 grams) Salt


  • 1. In a saucepan over medium heat, mix the ingredients for the pre-mixture. Do not stop mixing for a second until a stable paste is formed. It doesn't happen, doesn't happen, doesn't happen and then suddenly it's a fight. Remove from heat and let cool.

  • 2. In the bowl of a stand mixer fitted with the dough hook, mix the flour with the yeast and add all the dough ingredients, including the pre-mixture. Knead for fifteen minutes on low speed, until the bowl is clean (what a dream this is!) and the dough is elastic and soft. If you see that the dough is dry, add milk. If it is too sticky, a little flour.  

  • 3. Place in a greased bowl, cover, and let rise for an hour and a half in a warm place. Another option, and my favorite, leave overnight in the refrigerator and add another half hour to the second rise.

  • 4. Divide the dough into 8 balls, roll gently until the top is smooth and taut, leave round or roll into long rolls and arrange on a baking sheet lined with parchment paper. Cover with a towel and let rise for another hour.

  • 5. Heat the oven to 340F (170C) degrees. Brush the rolls with milk and sprinkle with some coarse salt. Bake for 15-20 minutes until beautifully golden.

  • 6. Immediately after removing form the oven, brush with a little milk, and transfer the buns to a wire rack to cool slightly. Then cut the bun into slices, shmear with cream cheese, arrange your olives, cucumber, and tomato accordingly, display them on a tray and announce "Come and get your face sandwich!".  

◆ ◆ ◆

This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.