Description
A classic Italian Panuozzo sandwich featuring homemade soft baguette-style bread filled with fresh tomato, cooked ham, seasoned mozzarella, rocket, and a flavorful olive oil-infused pesto sauce. Perfect for a hearty lunch or light dinner, this recipe guides you through making the dough from scratch and baking it to golden perfection before assembling the sandwich.
Ingredients
Scale
Dough
- 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
Filling
- 1 tomato, halved and sliced
- 4 slices cooked ham
- 150g mozzarella ball, sliced and seasoned
- Small handful of rocket (optional)
Pesto Dressing
- 6 tbsp pesto (homemade or store-bought)
- 1 tbsp olive oil
Instructions
- Make the Dough: In a large bowl, combine the flour, dried yeast, and a large pinch of salt. Make a well in the center, add the warm water and olive oil, and mix with a wooden spoon to form a soft, slightly wet dough.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 5 to 8 minutes until the dough is smooth and elastic.
- First Rise: Divide the dough into four equal balls and place them spaced apart on a floured tray. Cover with a tea towel and let rise in a warm place for 40 minutes to 1 hour, or until doubled in size.
- Preheat Oven: Heat your oven to 240°C (220°C fan)/Gas mark 8 and place a baking tray inside to preheat.
- Shape and Bake: Roll each dough ball into a long baguette shape about 22-25 cm long. Place the shaped dough onto the hot baking tray and bake for 10 to 12 minutes until puffed up and golden brown. Remove and let cool completely. The bread can be baked a few hours ahead if needed.
- Assemble the Sandwich: Slice each bread loaf down one side to make a pocket. Layer in the tomato slices, cooked ham, mozzarella slices, and rocket leaves if using.
- Prepare and Add Pesto Dressing: Mix the pesto with 1 tablespoon of olive oil and drizzle it generously over the filling inside the bread.
- Serve: Cut the sandwich in half if desired and serve immediately, enjoying the fresh, savory blend of ingredients.
Notes
- Use strong white bread flour for better dough texture and rise.
- Ensure water used for activating yeast is warm but not hot to avoid killing yeast.
- You can prepare the dough and bake the bread a few hours ahead to save time.
- Variations: Substitute ham with other cured meats or make it vegetarian by increasing mozzarella and adding grilled vegetables.
- Storing: Best consumed fresh but leftovers can be wrapped and refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Italian
Keywords: Panuozzo, Italian sandwich, homemade bread, mozzarella sandwich, ham sandwich, pesto sandwich, Italian cuisine, baked sandwich
