Method: Sieve the flour and the toasted malt into a large bowl and make a well. In the well, melt the brewer’s yeast in the 30°C water and add the honey or the barley syrup. Use a little flour and form a dough.
Leave the dough to stand for approximately 20 minutes (in a warm place). Once the dough has been left to stand, blend in a little flour from the well at a time, alternating it with the oil and form a dough; add the salt half way through.
In the end, the mixture should be soft and smooth.
Make a ball and leave it to rise in a well-covered, greased bowl. Leave the dough to rise in a warm place for around 45 minutes.
Once the dough has had enough time to rise, take the dough and make small sandwich shapes, each weighing around 80g; moisten the surface of each and sprinkle over the cereal flakes; leave to rise for another 30 minutes.
Bake the panini in a pre-heated, fan-assisted oven at 170°C, placing also a small bowl of water in the oven to create a damp atmosphere. Bake for around 18 minutes and leave the panini to cool on a cooling rack.
Slice the tomatoes.
Warm up a griddle pan, grease it slightly and quickly grill the slices of primosale cheese.
Cut the panino in half and generously spread on the pesto, fill with salad leaves and tomato, add the grilled primosale cheese and season generously with gomashio (a condiment made from toasted sesame seeds and salt). Use a long skewer to keep the panino in one piece.