METHOD

For the cranberry-walnut bread

1. Combine flours and water until shaggy. Rest 30 minutes.

2. Mix in salt and yeast using stretch and fold. Rest 20 minutes.

3. Fold in cranberries and walnuts.

4. Rise at room temp for 5–6 hours, folding every 30 minutes during first 2 hours.

5. Cover and refrigerate for 48 hours.

6. Shape into 2 loaves. Final proof 1½ –2 hours at room temperature.

7. Bake at 450 degrees F: 20 minutes with steam, 25 minutes without steam.

8. Let cool fully before slicing.

For the arugula

1. Toss arugula with olive oil, lemon juice, lemon zest, salt, and pepper. 

2. Set aside.

For the sandwich

1. Toast or grill bread until golden brown with crisp edges and soft interior.

2. On the bottom slice, layer Mozzarella and Brie generously. Let the warmth soften the cheese.

3. Drape prosciutto and Coppa over the cheese in natural folds.

4. Spread fig jam on the top slice, then dot with Italian mostarda.

5. Top with dressed arugula, close sandwich, press lightly, finish with extra lemon zest, and serve.

CHEF CHRIS'S TIP

Perfectly built for bold sandwiches like Pan de la Sierra, the cold fermentation of this rustic cranberry-walnut bread will give you a boost of delicious flavor that marries well with the savory prosciutto and Coppa and the creaminess of the Mozzarella and Brie.

This recipe was developed in partnership with Chef Christopher Valenzuela Delance. Donatella is proud to mentor him at her NOMA Beach restaurant in Miami, Florida.