This unconventional “sandwich” is a classic street food in Naples. Rather than consisting of separate bread and fillings, both are cooked together in a large roll that is then cut into individual panini. It’s a flexible recipe that you can stuff with just about anything you like, so it’s a great way to use up leftovers and turn them into a sinfully delicious treat!
How to Stuff a Panino Napoletano
There are no hard and fast rules here, but definitely some guidelines. Typically a panino Napoletano will be filled with a mix of (at a minimum) cold cuts and cheeses. The Neapolitan philosophy is definitely “more is better.” Sliced salami and chopped ham are great, as is the ever-popular addition of chopped hardboiled eggs. Try to incorporate at least one chopped, firm cheese (avoid mozzarella, ricotta, or other wet cheeses) and one grated cheese, such as pecorino or Parmigiano-Reggiano.
No matter what you choose, make sure to add plenty as the idea is to really fill it up!
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PANINO NAPOLETANA RECIPE
Makes: About 10 small panini
Cook Time: Up to 5 ½ hours, largely unattended
For this recipe, you will need:
1 ⅔ cups (190 g) bread flour, plus extra for dusting
1 ⅔ cups (190 g) high protein flour (at least 14% protein content)
2 ½ teaspoons (10 g) sugar
1 ½ teaspoons (3 g) ground black pepper
1 teaspoon (3 g) active dry yeast
3 tablespoons (40 g) lard
200 milliliters water
2 teaspoons (10 g) salt
1 egg, beaten
Stuffing ingredients (see above)
In a large mixing bowl, thoroughly mix the flours, sugar, black pepper and yeast together. Add the lard and roughly break it up into the flour by hand. Gradually add about ¾ of the water while mixing by hand. When most of the flour is dampened, add the salt and the remaining water and continue to mix. When a rough dough forms, transfer it onto a clean work surface.
Knead the dough until it becomes smooth and uniform. Form it into a ball, place it back in the mixing bowl, cover the bowl with plastic wrap and let the dough rise at room temperature until it doubles in size—about 3 to 4 hours, depending on the temperature.
Transfer the dough onto a lightly floured surface and dust the top of the dough with a little flour as well. Roll the dough out into a large square with a rolling pin. The finished square should measure about 15x15 inches (38x38 cm). Brush the top surface of the square with beaten egg.
Cover the entire dough square with plenty of filling ingredients (see above for some suggestions and guidelines). Roll the dough up like a carpet to enclose the fillings. Cut the rolled “log” into slices, about 3 inches (7.5 cm) thick. Place the cut pieces on parchment-lined baking sheets, keeping them slightly spaced apart, and brush the tops with beaten egg.
Let the panini rise for 45 to 60 minutes at room temperature, uncovered, until they puff up slightly. Preheat the oven to 410°F (210°C).
Brush the tops of the panini one more time with egg then bake for 15 to 20 minutes, until golden on top. Serve warm.
Buon appetito!