Recipes › Sandwich › Panuozzo Sandwich Recipe

Panuozzo Sandwich Recipe

Recipe by Pedro M. A. Neves

Panuozzo is a beloved Italian street sandwich from Naples and Southern Italy, made with a soft, pillowy fried bread pocket filled with quality ingredients. This sandwich features a warm, crispy exterior and tender interior, traditionally stuffed with fresh mozzarella, cured meats, and vibrant vegetables. Panuozzo makes an ideal casual lunch or light dinner that captures the essence of Southern Italian comfort food.

Ingredients

• 500g (3.5 cups) all-purpose flour
• 300ml (1.25 cups) warm water
• 7g (1.5 teaspoons) salt
• 5g (1 teaspoon) instant yeast
• 2ml (0.5 teaspoon) olive oil plus more for frying
• 250g (8.8 oz) fresh mozzarella di bufala
• 150g (5.3 oz) sliced prosciutto
• 150g (5.3 oz) sliced spicy soppressata
• 2 large ripe tomatoes, thinly sliced
• 1 bunch fresh arugula (60g / 2 oz)
• 30ml (2 tablespoons) extra virgin olive oil
• Salt and black pepper to taste
• Vegetable oil for deep frying (approximately 1 liter / 4.25 cups)

Instructions

1. Mix 500g flour, 5g instant yeast, and 7g salt in a large bowl. Add 300ml warm water and 2ml olive oil, stirring until a shaggy dough forms. Knead by hand for 8-10 minutes until smooth and elastic.

2. Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp towel and let rest at room temperature for 45 minutes to 1 hour until doubled in size.

3. Turn the dough out onto a work surface and gently divide into 4 equal portions (approximately 200g each). Shape each portion into a ball, then gently flatten into an oval about 1cm thick.

4. Let the flattened dough pieces rest uncovered for 10 minutes.

5. Heat vegetable oil to 180°C (350°F) in a deep pot or fryer. Carefully place one dough oval into the hot oil and fry for 2-3 minutes per side until puffed and golden brown, turning once. Repeat with remaining dough.

6. Transfer fried bread to a paper towel-lined plate to drain briefly. While still warm, carefully cut a horizontal slit into each sandwich to create a pocket, cutting about three-quarters of the way through but leaving one edge intact.

7. Tear fresh mozzarella into pieces and divide among the four sandwiches. Layer with prosciutto, soppressata, and tomato slices inside each pocket.

8. Top with fresh arugula and drizzle each sandwich with 7-8ml of extra virgin olive oil. Season with a pinch of salt and black pepper.

9. Serve immediately while the bread is still warm and crispy.

Substitutions

• For dairy-free: replace fresh mozzarella with grilled eggplant or avocado slices
• For vegetarian: omit prosciutto and soppressata; add roasted red peppers and marinated artichoke hearts
• For gluten-free: substitute all-purpose flour with a high-quality gluten-free flour blend with xanthan gum added
• For lighter version: brush dough lightly with oil and bake at 220°C for 12-15 minutes instead of deep frying

Tips

• Fry the dough immediately after the 10-minute rest—don't let it rise further or the bread will be too thick and dense
• Keep the oil temperature consistent; if too cool, the bread will absorb oil and become greasy
• Prepare all fillings before frying so you can assemble while the bread is still warm and pliable
• Don't overstuff; a moderate amount of filling allows the bread to be held and eaten comfortably

Panuozzo originated in Naples and the Campania region of Southern Italy, where it remains a popular street food and casual lunch item. The name likely derives from 'pane uzzo' (little bread), and the sandwich represents the quintessential Italian approach to simple, quality ingredients combined with minimal technique.

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