Name: Panuozzo Sandwich with Pesto, Ham, Mozzarella, and Tomato Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 300g strong white bread flour, plus extra for dusting; 3g (about half a sachet) fast-action dried yeast; 1 tbsp olive oil; Large pinch of salt; 175ml warm water; 1 tomato, halved and sliced; 4 slices cooked ham; 150g mozzarella ball, sliced and seasoned; Small handful of rocket (optional); 6 tbsp pesto (homemade or store-bought); 1 tbsp olive oil

Ingredients

300g strong white bread flour, plus extra for dusting

3g (about half a sachet) fast-action dried yeast

1 tbsp olive oil

1 tomato, halved and sliced

4 slices cooked ham

150g mozzarella ball, sliced and seasoned

Small handful of rocket (optional)

6 tbsp pesto (see below for the recipe)

1 tbsp olive oil

Instructions

Step 1: Put the flour in a large bowl, then stir in the yeast and a large pinch of salt. Make a well in the centre, pour in 175ml warm water and 1 tablespoon of olive oil. Use a wooden spoon to bring the ingredients together into a soft, fairly wet dough.

Step 2: Turn the dough out onto a lightly floured surface and knead for 5 to 8 minutes until smooth. Divide the dough into four balls and place them well spaced on a floured tray. Cover with a tea towel and leave to rise for 40 minutes to 1 hour until doubled in size.

Step 3: Preheat the oven to 240°C (220°C fan)/gas mark 8 and place a baking tray inside to heat up.

Step 4: Roll each dough ball into a long baguette shape about 22 to 25 cm long. Place the shaped dough on the hot baking tray and bake for 10 to 12 minutes, until the breads puff up and turn golden. Set aside to cool.

Step 5: To assemble the sandwiches, carefully slice each bread lengthwise but not fully through. Layer inside the tomato slices, ham, mozzarella, and rocket if using.

Step 6: Mix the pesto with 1 tablespoon of olive oil and drizzle over the fillings. Close the sandwich, cut in half, and serve immediately.

Tips & Variations

For a vegetarian version, replace the ham with grilled vegetables like zucchini or eggplant.

If you don’t have homemade pesto, store-bought varieties work well—just use your favorite flavor.

To enhance the bread’s flavor, allow the dough to rise overnight in the fridge for a slower fermentation.

Adding a sprinkle of crushed chili flakes to the pesto mixture can give the sandwich a spicy kick.

Storage

Store any leftover bread separately in an airtight container at room temperature for up to two days. The assembled sandwich is best eaten fresh but can be wrapped tightly and refrigerated for up to 24 hours. Reheat the bread slightly in a warm oven before assembling if desired, but avoid microwaving to prevent sogginess.

FAQs

Can I use a different type of flour for the bread?

Strong white bread flour is best for this recipe because it develops gluten that gives the bread structure and chewiness. Using plain flour may result in a denser loaf, but it can still work if that’s what you have.

How do I make pesto for this sandwich?

Traditional pesto is made by blending fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil until smooth. You can find many simple pesto recipes online or use a good-quality store-bought version for convenience.