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Flatten the dough balls into round Puccia shapes, being careful not to flatten too much or it will not rise during baking. Drizzle a few drops of olive oil on top and spread with your fingertips.
Put the breads on a baking sheet and bake until the bread puffs up and has nice coloring, about 10 minutes. For best results, use a wood-burning oven!
For the chipotle aioli: Mix together the mayonnaise, chipotle powder, lime juice and garlic.
For the basil oil: Mix together the olive and chopped basil to taste.
Cut open all the buns. Spread chipotle aioli on the bottom of each, then top with 3 slices of prosciutto, mozzarella and tomato. Finish with a handful of arugula. Spread the top buns with basil oil, and then close the sandwiches and serve.