Piadina with Salami

A preheated baking sheet or pizza stone gives a crispier piadina.

Drain the mozzarella briefly or pat it dry with kitchen paper so the piadina doesn't get soggy.

Place the filling more towards the center so the piadina is easier to fold later.

Keep an eye on it at the end—under the grill it browns very quickly.

This helps the layers bond and allows the cheese to set nicely.