Panuozzo Sandwich Recipe : The Perfect Italian Lunch
The Panuozzo is an Italian sandwich that originates from Gragnano, a small town near Naples. Made from pizza dough and baked in a wood-fired oven, this sandwich is filled with a variety of ingredients, making it an excellent lunch option. Below is a detailed recipe that combines authentic Italian flavors with a simple, wholesome method.
Ingredients for the Panuozzo Sandwich :
For the Dough :
500g all-purpose flour or bread flour
300ml warm water
15g fresh yeast or 7g dry active yeast
10g salt
1 tablespoon olive oil
1 teaspoon sugar
For the Filling :
200g mozzarella cheese (preferably buffalo mozzarella)
150g smoked provolone cheese
200g prosciutto or any Italian cured meat (like salami, capocollo)
100g fresh arugula or spinach
2 ripe tomatoes, sliced
Olive oil (for drizzling)
Salt and pepper to taste
Optional : A few fresh basil leaves or dried oregano for extra flavor
Instructions :
- Making the Dough :
- Activate the Yeast : Dissolve the fresh yeast (or dry yeast) in the warm water along with the sugar. Let it sit for 10 minutes until it becomes frothy.
- Mix the Dough : In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring continuously. Knead the dough for about 10 minutes, either by hand or with a stand mixer, until it’s smooth and elastic.
- First Rise : Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.
- Shaping and Baking the Panuozzo :
- Shape the Dough : Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 2 or 3 portions (depending on the si »e of your Panuozzi), and shape them into oval or rectangular flat loaves, about 20cm long and 1.5cm thick.
- Bake the Bread : Preheat your oven to the highest setting (250°C or 475°F), or use a pizza oven if available. Place the shaped dough on a baking sheet or pizza stone and bake for about 10-12 minutes until the Panuozzo is golden brown and slightly puffed up.
- 3. Assembling the Sandwich :
- Slice Open the Panuozzo : Once baked, allow the Panuozzo to cool slightly. Carefully slice the bread lengthwise to create a sandwich, without cutting all the way through.
- Add the Filling : Layer the sandwich with slices of mozzarella and smoked provolone, followed by prosciutto, fresh arugula, and tomato slices. Drizzle with a little olive oil and season with salt and pepper. Optionally, add fresh basil or dried oregano.
- Final Toast : Place the filled Panuozzo back into the oven for another 2-3 minutes until the cheese begins to melt and the bread gets crisp.
- Serving :
Remove from the oven, cut into serving portions, and enjoy while hot. This sandwich is perfect for lunch, served with a light salad or roasted vegetables on the side.
Conclusion :
This Panuozzo sandwich is more than just a meal—it’s a slice of Italian tradition in every bite. With its crispy, chewy bread and flavorful fillings, it’s the perfect choice for an exclusive and satisfying lunch.