In a mixing bowl, dissolve the sugar and yeast in ¼ cup warm water. Allow the water to rest for 5 minutes.

Stir the salt into the flour. Add the flour to the mixing bowl and beat until combined, scraping down the sides. Change the paddle to a dough hook and knead for 5 minutes.

Place the dough into a greased bowl, turning the dough once to coat. Cover the bowl with a towel and place in a draft-free location to rise for 45 minutes or until doubled in size.

Punch the dough down and turn it out onto a lightly floured surface. Measure your bundt pan (as sizes vary) to determine the length your bread should be. Roll the dough into a rectangle with the long side matching the length needed. As you would a jelly roll, tightly roll the dough from one long side of the rectangle to the other, pinching to seal.

Spritz a bundt pan with nonstick cooking spray. Transfer the dough to the prepared bundt pan, pinching where the dough meets.

Cover the bundt pan and allow it to rise for 30 minutes.

Preheat the oven to 350 degrees as the bread rises.

Lightly brush the dough with the beaten egg, if desired.

Bake for 35 to 45 minutes, depending on the size of your bundt pan. The bread is done when it sounds hollow when tapped.

Transfer the bread to a wire rack to cool.

Slice the bread in half through the middle.

Prepare the sandwich with meats, cheeses, lettuce, tomato, pickles, banana peppers, and sliced olives.

Serve with other condiments on the side.