Panino Napoletana | Neapolitan Stuffed Sandwich Rolls

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

How one can Stuff a Panino Napoletano

There are not any arduous and quick guidelines right here, however positively some pointers. Usually a panino Napoletano might be full of a mixture of (at a minimal) chilly cuts and cheeses. The Neapolitan philosophy is unquestionably “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 least one chopped, agency cheese (keep away from mozzarella, ricotta, or different moist cheeses) and one grated cheese, comparable to pecorino or Parmigiano-Reggiano.

It doesn’t matter what you select, ensure that so as to add lots as the concept is to essentially fill it up!

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Makes: About 10 small panini

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

For this recipe, you’ll need:

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

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

• 2 ½ teaspoons (10 g) sugar

• 1 ½ teaspoons (3 g) floor black pepper

• 1 teaspoon (3 g) energetic dry yeast

• 3 tablespoons (40 g) lard

• Stuffing substances (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. Progressively add about ¾ of the water whereas mixing by hand. When a lot 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 flippantly floured floor and dirt 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 crushed egg.

Cowl the complete dough sq. with loads of filling substances (see above for some options 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 lower items on parchment-lined baking sheets, maintaining them barely spaced aside, and brush the tops with crushed 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 another time with egg then bake for 15 to twenty minutes, till golden on high. Serve heat.