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1
In a bowl, combine the yeast and water.
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2
Let sit for a couple of minutes until the yeast is foamy.
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3
Add the olive oil and sugar and mix well.
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4
Combine the salt and flour and add a cup at a time to the wet mixture.
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5
Turn onto a lightly floured board or counter and knead repeatedly for about 4 to 5 minutes.
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6
Put in a greased bowl, cover with a towel, and let rise for about 1 hour or until it has doubled in size.
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7
Punch down and let it rise for another 30 minutes.
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8
Preheat oven to 400 degrees F.
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9
Punch down and separate into 2 portions.
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10
Roll each section of dough out into a rectangular shape about 1/2-inch thick.
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11
Make indentations on the dough with your fingertips.
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12
Lightly rub the dough with olive oil and sprinkle grated Parmesan cheese over the top.
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13
Bake in the hot oven for approximately 20 minutes.
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14
Ovens vary so keep your eye on the bread.
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15
When completed, remove for the oven and let cool.
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16
In a skillet over low heat, pour the bourbon.
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17
Add the cream cheese and mix until well blended with the bourbon.
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18
Add the raisins, maple syrup, salt, allspice, and heavy cream.
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19
Mix well.
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20
Allow the mixture to simmer over very low heat for a couple of minutes.
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21
Set aside.
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22
In a skillet, melt 4 tablespoons of butter over low to medium heat.
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23
Add the chopped lamb chunks and stir.
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24
Add the onions and bell peppers, mix well and allow the mixture to saute over a low heat for 5 minutes.
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25
Add the cheese to the mixture and cover (partially) with a lid.
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26
Butter the bread slices with the remaining butter and grill the bread to desired crispness.
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27
Position the bottom of the bread slices on 4 plates.
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28
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.
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29
Mix well.
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30
Evenly distribute the lamb mixture onto the bread slices.
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31
Evenly distribute the mesclun greens and tomatoes over the lamb.
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32
Cover with the top slice of bread.
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33
Serve immediately.
