Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )John Kernick
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.
Cooks' note:
Bread can be cooked (but not stuffed and baked) 2 hours ahead and kept wrapped in a kitchen towel.
