Neapolitan sandwiches are a rustic specialty typical of the Campania tradition, perfect for an appetizer, a picnic, or a buffet. Crunchy on the outside and soft on the inside, these stuffed sandwiches are an explosion of flavors thanks to a filling rich in cold cuts, cheese, and boiled eggs. Ideal for any occasion, they are made with a leavened dough similar to bread, but softer and more flavorful. Discover how to make this irresistible rustic recipe, perfect to enjoy hot or cold.
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- Difficulty: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Christmas
Ingredients
Ingredients for Neapolitan sandwiches
- 4 cups all-purpose flour
- 1 cup + 2 tbsp milk
- 3 tbsp + 1 tsp tbsp water
- 5 tbsps lard
- 2 tsp dry yeast
- 2 tsp salt
- 1 tsp sugar
- 6.25 oz Neapolitan salami
- 5.5 oz provolone cheese
- to taste black pepper
- 1.5 tbsps lard
- 1 egg yolk
- 1.5 tbsps milk
Steps
How to prepare Neapolitan sandwiches
1. In a bowl, dissolve the dry yeast in lukewarm water with the sugar.
2. Add the flour gradually, incorporating the oil and finally the salt.
3. Work the dough until you obtain a smooth and elastic consistency.
4. Cover with a cloth and let it rise for about 2/3 hours or until doubled.For the filling of Neapolitan sandwiches, you have lots of possibilities, but even the simple version is delicious.
In this recipe, I used salami and provolone cut into cubes for a flavorful but balanced result. You can personalize the filling to your taste:
• Salami: choose a not too fatty salami, cut into small cubes.
• Provolone sweet or spicy, cut into cubes.
• (Optional) Boiled eggs: in small pieces, to add even more richness.
• (Optional) Cooked ham in cubes: great for varying or replacing the salami.
• (Optional) Melting cheese: like scamorza or well-drained mozzarella.1. After the rising time, roll out the dough on a lightly floured surface, forming a rectangle about 0.4 inches thick.
2. Spread soft lard (or butter if you prefer) over the entire surface: this will make the sandwiches more fragrant and tasty, as well as helping with internal flakiness.
3. Sprinkle a dusting of pepper and the salami and provolone filling over the top, trying to distribute it evenly.
4. Roll the dough starting from the long side, forming a tight roll.
5. Cut the roll into pieces about 2-2.5 inches, thus obtaining your sandwiches.
6. Arrange them on a baking tray lined with parchment paper, leaving a bit of space between each.
7. Cover with a cloth and let them rise for another 30-40 minutes.
1. When the sandwiches have completed the second rising, gently brush the surface with a bit of egg yolk mixed with milk (or just milk if you prefer a lighter browning).
2. Preheat the static oven to 356°F.
3. Bake the sandwiches in the middle of the oven and cook for about 25/30 minutes, or until well golden on the surface.
4. To check the cooking, you can:
• Insert a toothpick: if it comes out dry, the inside is ready.
• Or measure the core temperature, which should be around 198-201°F.
5. Once ready, remove them from the oven and let them cool on a rack, so they remain soft and fragrant.
Storage
Store the Neapolitan sandwiches in an airtight container for 2-3 days at room temperature. You can also freeze them to extend their shelf life: just warm them in the oven before enjoying them.
Tips
More pronounced flavor: Try sprinkling the surface with a mix of pecorino before baking.
FAQ (Frequently Asked Questions)
Can I prepare the dough the night before?
Yes, you can let the dough rise in the refrigerator overnight. The next day, bring it to room temperature before proceeding.
