Panino Napoletana | Neapolitan Stuffed Sandwich Rolls

This unconventional “sandwich” is a traditional road meals in Naples. Moderately than consisting of separate bread and fillings, each are cooked collectively in a big roll that’s then minimize into particular person panini. It’s a versatile recipe you can stuff with absolutely anything you want, so it’s a good way to make use of up leftovers and switch them right into a sinfully scrumptious deal with!

Tips on how to Stuff a Panino Napoletano

There aren’t any laborious and quick guidelines right here, however undoubtedly some pointers. Usually a panino Napoletano might be full of a mixture of (at a minimal) chilly cuts and cheeses. The Neapolitan philosophy is certainly “extra is best.” Sliced salami and chopped ham are nice, as is the ever-popular addition of chopped hardboiled eggs. Attempt to incorporate at the very least one chopped, agency cheese (keep away from mozzarella, ricotta, or different moist cheeses) and one grated cheese, corresponding to pecorino or Parmigiano-Reggiano.

It doesn’t matter what you select, be certain so as to add a lot as the thought is to essentially fill it up!

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Makes: About 10 small panini

Cook dinner Time: As much as 5 ½ hours, largely unattended

For this recipe, you will want:

• 1 ⅔ cups (190 g) bread flour, plus additional for dusting

• 1 ⅔ cups (190 g) excessive protein flour (at the very least 14% protein content material)

• 2 ½ teaspoons (10 g) sugar

• 1 ½ teaspoons (3 g) floor black pepper

• 1 teaspoon (3 g) lively dry yeast

• 3 tablespoons (40 g) lard

• Stuffing components (see above)

In a big mixing bowl, totally combine the flours, sugar, black pepper and yeast collectively. Add the lard and roughly break it up into the flour by hand. Steadily add about ¾ of the water whereas mixing by hand. When many of the flour is dampened, add the salt and the remaining water and proceed to combine. When a tough dough varieties, switch it onto a clear work floor.

Knead the dough till it turns into easy and uniform. Kind it right into a ball, place it again within the mixing bowl, cowl the bowl with plastic wrap and let the dough rise at room temperature till it doubles in dimension—about 3 to 4 hours, relying on the temperature.

Switch the dough onto a evenly floured floor and mud the highest of the dough with a bit of flour as properly. Roll the dough out into a big sq. with a rolling pin. The completed sq. ought to measure about 15×15 inches (38×38 cm). Brush the highest floor of the sq. with overwhelmed egg.

Cowl all the dough sq. with loads of filling components (see above for some ideas and pointers). Roll the dough up like a carpet to surround the fillings. Lower the rolled “log” into slices, about 3 inches (7.5 cm) thick. Place the minimize items on parchment-lined baking sheets, preserving them barely spaced aside, and brush the tops with overwhelmed egg.

Let the panini rise for 45 to 60 minutes at room temperature, uncovered, till they puff up barely. Preheat the oven to 410°F (210°C).

Brush the tops of the panini yet one more time with egg then bake for 15 to twenty minutes, till golden on high. Serve heat.