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Make the čevapi mix. Soak the stale bread in cold water.
Combine the egg, paprika, salt, pepper, and garlic.
Squeeze as much water from the bread as possible and add it to the rest of the ingredients.
Mash everything together as smoothly as possible.
Add the minced meat and mix until all the ingredients are evenly dispersed.
Place the čevapi mix in a piping bag and pipe onto a tray. Cover and leave in the fridge.
Make the sauce by mixing all ingredients well. Cover and leave in the fridge.
In a large bowl, combine the water, yeast, and salt. Mix well to dissolve the salt.
Add the flour and mix to a dough. Knead for 5 minutes.
Place the dough into a bowl, cover, and ferment for 1.5 hours.
Divide the dough into 4 equal pieces and shape into round balls. Cover and ferment for 1 hour.
Preheat your oven to 250C (480F) fan on.
Flatten each dough ball and impress a diamond pattern into it.
Bake the somun for around 3 minutes. Cover to prevent drying out.
Cook the čevapi and assemble your sandwich.