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
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
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
For the bread: In a bowl, combine the yeast and water. Let sit for a couple of minutes until the yeast is foamy. Add the olive oil and sugar and mix well. Combine the salt and flour and add a cup at a time to the wet mixture. Turn onto a lightly floured board or counter and knead repeatedly for about 4 to 5 minutes. Put in a greased bowl, cover with a towel, and let rise for about 1 hour or until it has doubled in size.
Punch down and let it rise for another 30 minutes.
Preheat oven to 400 degrees F.
Punch down and separate into 2 portions. Roll each section of dough out into a rectangular shape about 1/2-inch thick. Make indentations on the dough with your fingertips. Lightly rub the dough with olive oil and sprinkle grated Parmesan cheese over the top. Bake in the hot oven for approximately 20 minutes. Ovens vary so keep your eye on the bread. When completed, remove for the oven and let cool.
For the Bourbon Raisin Sauce: In a skillet over low heat, pour the bourbon. Add the cream cheese and mix until well blended with the bourbon. Add the raisins, maple syrup, salt, allspice, and heavy cream. Mix well. Allow the mixture to simmer over very low heat for a couple of minutes. Set aside.
For assembly: In a skillet, melt 4 tablespoons of butter over low to medium heat. Add the chopped lamb chunks and stir. Add the onions and bell peppers, mix well and allow the mixture to saute over a low heat for 5 minutes. Add the cheese to the mixture and cover (partially) with a lid.
Butter the bread slices with the remaining butter and grill the bread to desired crispness.
Position the bottom of the bread slices on 4 plates. Add the 1 cup (or desired amount) or more of the Bourbon Raisin Sauce to the lamb mixture keeping some off to the side to put in ramekins for a side of sauce when serving the sandwiches. Mix well. Evenly distribute the lamb mixture onto the bread slices. Evenly distribute the mesclun greens and tomatoes over the lamb. Cover with the top slice of bread. Serve immediately.
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