For the bread:

1. Preheat the oven to 500 degrees F. Combine 1 1/2 cups water and the olive oil in a large bowl. Mix in the salt and yeast. Slowly add in the flour and mix until a dough ball forms. Divide the dough into 4 sections. Roll out into round balls, and then let rise, 30 minutes to 1 hour.

2. 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.

3. 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:

1. Mix together the mayonnaise, chipotle powder, lime juice and garlic.

For the basil oil:

1. Mix together the olive and chopped basil to taste.

Cut open all the buns.

1. Spread chipotle aioli on the bottom of each, then top with 3 slices of prosciutto, mozzarella and tomato.

2. Finish with a handful of arugula.

3. Spread the top buns with basil oil, and then close the sandwiches and serve.