Neapolitan sandwiches with sausage and peppers. Don’t know what to prepare for a tasty and special dinner when you have guests at home? Prepare these, they are delicious.

A classic Neapolitan recipe, also known as pagnottielli, a street food, made with a dough like pizza and then filled with various ingredients.

The secret lies in preparing a good dough, respecting not only the ingredients but also the leavening times.

Neapolitan sandwiches are a tasty and inviting recipe that is always a great success; they can be filled as you like, the result is always guaranteed.

Want to know why I filled them this way? I had friends over for dinner and I’m always afraid something might be missing, so I love to spoil them; therefore, there must be plenty on my table, so I had some extra dough and decided to make Neapolitan sandwiches different from the usual.

I had roasted peppers, sausages, and provolone cut into pieces, and in no time they were in the oven. I must say they devoured them; they were soft and very appetizing.

Soft, flavorful, they can be filled with anything which is why they are extremely versatile.
Ham, speck, mortadella, salami, scamorza, emmental, asiago.
The final touch? The addition of hard-boiled eggs, an essential element for a recipe respecting Neapolitan tradition.
As for the recipe, I chose a dough without lard, only with the addition of a couple of tablespoons of oil, and I must say they came out really perfect!
Anyway, I left the quantities for lard or alternatively butter in the tips.

Let’s discover the recipe.

Neapolitan Sandwiches with Sausage and Peppers

Difficulty: Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 20 Minutes
Portions: 15 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

Neapolitan sandwiches with sausage and peppers

2 cups all-purpose flour
2 cups Manitoba flour
1 1/4 cups water (lukewarm or 3/4 cup water and 3/4 cup whole milk)
8 g fresh yeast (4 g dry yeast)
11 g salt
1 tsp sugar
3 tbsps extra virgin olive oil (or 50 g lard or 50 g butter)
1 egg (for brushing + 1 tbsp of milk)
3 bell peppers (roasted red and yellow)
3 sausages
1 provolone cheese
4 eggs (hard-boiled)
to taste Parmigiano

Tools

Work surface
2 Baking trays
Parchment paper
Brush

Steps

Neapolitan sandwiches with sausage and peppers

Pour the flours into a bowl, add the previously dissolved yeast in the lukewarm water, with the sugar, olive oil, and start kneading, and only at the end add the salt.
Mix.
Then we transfer to the work surface.
Work the dough for about ten minutes to make it smoother and more homogeneous.
Transfer the dough to a bowl.
Cover with cling film and let it rise in the turned off oven with the light on for 2 and a half hours.
In the meantime, prepare the peppers here the recipe roasted peppers and then cut them into strips.
Prepare 4 hard-boiled eggs.
Cut the provolone into cubes.
Crumble the sausages.
Grate the cheese.
Roll out the dough with the help of a rolling pin, give it a rectangular shape and place all the filling on it.
Add a generous sprinkle of parmesan and finally the pepper over the entire surface.
Fill with cold cuts and diced cheese and the sliced hard-boiled eggs.
Finally, sprinkle the previously cut peppers.
Roll it up well and cut into slices of 1 1/2-2 inches each.
Place them on a baking tray lined with parchment paper and let them rise for another hour or so.
Before baking, brush with egg yolk diluted with a tablespoon of milk.
Bake at 350-375°F for about 25/30 minutes or until golden on top.
When they are ready, take them out of the oven and let them cool before serving.
Enjoy your meal.