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  • Writer's picturePasta Grammar

Panino Napoletana | Neapolitan Stuffed Sandwich Rolls

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!

Panino Napoletana | Neapolitan Stuffed Sandwich Rolls

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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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!

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Carlos Gucci
Carlos Gucci
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May 10

Вельми вдячний за те, що створили таку чудову тематику для обговорення, на сьогоднішній день неаби як важливо дізнаватися всі свіжі новини та спілкуватися з приводу новин. Дуже круто, що наразі я розпочав користуватися новинним порталом, котрий надає мені всю актуальну інформацію з приводу новин моєї країни. Особливо круто, що є окремі статті про новини закордонних країн, але зараз я більше сконцентрований на новинах моєї країни, саме тому, я читаю новини Полтави, а також інших міст моєї країни, що надає мені неаби які можливості для усвідомлення ситуації та подій. Те саме, я можу сказати і про інші сфери діяльность, але саме новини Полтави допомогли мені усвідомити, що саме відбувається в цьому регіоні, саме завдяки цьому новинному порталу. Короче кажучи, я…


fnaf susi
fnaf susi
May 03

The formula is simple to grasp and follow. I'll keep the recipe and learn how to cook it. Enjoy your free time to play fall guys and try a new adventure!


Apr 24

I'm confused--I thought "bread flour" was "high protein flour." What specific flour products are you using here?

Morris Bolinger
Morris Bolinger
May 17
Replying to

Yes! I have the same confusion. Bread flour is usually around 11-13% protein. The only "high protein" flours I've found are a keto wheat flour from King Arthur flour at 57% protein and vital wheat gluten flour from Bob's Redmill at 77% protein. Both of which seem WAY over the top if Eva is talking about high protein flour as being at least 14%.

If you wanted to make your own high protein flour at 20% protein, you can combine 23 g of the vital wheat gluten flour with 157 g bread flour to make the 190 g the recipe calls for (or add 23 g of the vital gluten flour to 347 g of bread flour to make the…

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