Stuffed of everything. The Neapolitan sandwich

panino napoletano

This rustic and “Lord” absolute of napolitan trays. His name is slang for practical citizens” or pagnuttiello ‘, a term that has in it all the onomatopoeia of a sandwich loaf, stuffed and soft. The paste of which it is composed is a cross between pizza and casatiello (the name you playing again?) To which the filling of hard-boiled eggs, meats and cheeses give it a flavor, robust, full and strong; is the magnificent outline the pleasant aroma of spicy pepper.


For the dough: 700 g flour 00 300 g manitoba flour, 400 ml of water, 40 g of yeast, 150 g butter, 50 g of lard, 15 g salt, 100 g of sugar.

For the filling: 200 g provolone, Neapolitan salami 200 g, 200 g cooked ham (all cut into small pieces).

Making of recipe.

The dough will rise, so it’s the first thing that we prepare. Place the flour in a bowl, combine all ingredients, stir the mixture well. Work vigorously for a few minutes, stirring the dough on a work surface. Shape into a ball, place it in a large bowl and cover with plastic wrap, so as to leave space useful for leavening. Let the dough rise until doubled time of the initial volume.

At this point, divide the dough into two portions and roll out into a rectangle, thin enough.

Cover the dough with the filling and roll it all on himself.

Cut the roll stuffed in regular portions and let it rise again for 30 minutes.

Very gently brush the surface of the “sandwiches” with an egg beaten with a little milk. Bake at 200 degrees for about 12 minutes.