Lamb Panini with Bourbon Raisin Sauce

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For the Panini Bread:

1 packet active dry yeast

1 1/4 cups warm water

4 tablespoons olive oil

1 tablespoon sugar

1 1/2 tablespoons salt

3 1/2 cups all-purpose flour

Grated Parmesan and olive oil, to taste, for adorning the top of the bread

For the Bourbon Raisin Sauce:

6 ounces bourbon

4 ounces cream cheese (room temperature or warmer)

1 cup red raisins

2 tablespoons maple syrup

1/2 teaspoon salt

1/2 teaspoon allspice

4 ounces heavy whipping cream

For assembly:

8 tablespoons butter, divided

1 pound chopped lamb chunks

1 cup chopped onions

1 cup chopped bell pepper

1 cup chopped fresh mozzarella cheese

6 slices bread

1 cup mesclun greens

1 cup chopped tomato