Perfect Sandwich (Panino Perfetto)

Method

1. In a bowl, combine 500 g flour (type 0 or 1), 370 ml water, 8 g dry yeast, and 1 heaping tsp honey (or sugar). Mix with a spatula or your hands until roughly combined.
2. Add 2 tsp salt and continue mixing until the dough feels evenly hydrated and slightly tacky. Do not overwork it.
3. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled in volume (about 30 minutes).
4. Dust a work surface generously with flour. Turn out the risen dough and gently stretch it into a rectangle about 1 cm thick. Do not fold.
5. Cut the dough into irregular pieces (ciabattine) using a bench scraper or knife. Place them on a floured baking sheet.
6. Dust the tops of the pieces with flour and bake in a preheated fan‑forced oven at 230°C for 30 minutes, or until golden and crisp.
7. Remove the bread from the oven and let it cool completely (do not cut warm bread).
8. When ready to assemble, slice a ciabattina in half. If using, spread a generous layer of peach chutney on the bottom half.
9. Toss a handful of wild arugula with a drizzle of olive oil and a pinch of Maldon salt.
10. Place the dressed arugula over the chutney. Add slices of gorgonzola cheese on top, then arrange slices of culatello in an even layer.
11. Drizzle a little olive oil and add a pinch of salt on the top half of the bread, then close the sandwich.
12. Press the sandwich gently to compact it, then cut in half crosswise. Serve immediately.