This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy crust.
After a hearty full meal, have yourself a mouth-watering ice cream for dessert!
Ingredients:
1/4 ounce fresh (cake) yeast or 13/4 teaspoons active dry yeast
2/3 cup warm water (105-115°F), divided
9 ounce unbleached bread flour (about 1 3/4 cups plus 2 tablespoons)
3/4 teaspoon salt
1/2 tablespoon olive oil
1/4 pound thinly sliced Italian Fontina, Gruyère, or Emmental cheese
2 cups baby arugula
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