Piadine Sandwiches with Homemade Piadine Dough

Step 1

Dough:

Step 2

To make the dough, in a bowl, stir together the yeast, water and 2 tablespoons of the flour. Let stand until foamy, about 5 minutes. Add 3 cups of flour, the oil, and salt, and stir with a heavy wooden spoon to make a dough. Turn out onto a lightly floured surface and knead until smooth, adding more flour as needed to make a soft but still slightly moist dough. Shape into a ball, flatten slightly, dust with flour and cover with clean kitchen towel to rise until nearly doubled in size, about 45 minutes.

Step 3

Punch the dough down, knead, and cut into 6 equal pieces. Roll out each 1 to a circle about 1/4-inch thick, 6 to 8 inches in diameter.

Step 4

Heat a griddle or cast iron pan (or grill) over high heat. Prick the dough with a fork and cook on the griddle until golden, 2 to 3 minutes per side. Remove, brush lightly with the extra-virgin olive oil and repeat with the remaining dough.

Step 5

To serve, pile the toppings of choice into the center of each warm grilled round. Roll the bread around the toppings of choice and serve immediately.

Step 6

Bresaola and Arugula:

Step 7

Divide the arugula leaves, bresaola, and Parmesan among piadine rounds. Top with a sprinkling of pepper and drizzle with balsamic vinegar.

Step 8

Onion and Gorgonzola:

Step 9

Divide the spinach, onions, and cheese among piadine rounds. Top with a sprinkling of walnuts and drizzle lightly with oil.