Delicious Recipes

Neapolitan Sandwiches

in cucina con pina

•

in

Neapolitan sandwiches used as appetizers, snacks, or main courses are exceptional and will make a great impression. Frankly, I thought of using them for New Year’s lunch, along with other Sicilian dishes, to have something that brings me and my family memories of people. Just as I usually use embroidered tablecloths by my mother to set my tables because besides being beautiful, it seems to me that my parents are also with me.

  • Difficulty: Medium
  • Cost: Moderate
  • Rest time: 3 Hours
  • Preparation time: 50 Minutes
  • Portions: 6
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: All seasons
344.91 Kcal
calories per serving
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  • Energy 344.91 (Kcal)
  • Carbohydrates 34.87 (g) of which sugars 1.94 (g)
  • Proteins 16.80 (g)
  • Fat 16.09 (g) of which saturated 8.30 (g)of which unsaturated 6.99 (g)
  • Fibers 1.50 (g)
  • Sodium 836.18 (mg)

Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 2 1/4 cups all-purpose flour
  • 0.4 oz fresh yeast
  • 1 tsp sugar
  • 2 tbsp butter
  • 1/4 cup water
  • 3 1/2 tbsp skim milk
  • 1 tsp salt
  • 1.4 oz Neapolitan salami
  • 1.4 oz mortadella
  • 1.4 oz speck
  • 0.7 oz grated Parmesan
  • 2.8 oz provola cheese
  • 1 tsp black pepper
  • 1 egg yolk (for brushing)
  • 1 coffee cup milk (for brushing)

Tools

  • Stand Mixer
  • Food-grade brush
  • Baking pan
  • Parchment paper
  • Small bowl
  • Bowl
  • Plastic wrap
  • Rolling pin
  • Work surface

Steps

  • I prepare the dough for the Neapolitan sandwiches, put the flour and yeast with sugar, butter, and add the milk with water at room temperature into the stand mixer and start pouring into the already running mixer. Once everything is completely combined, I add the salt and mix a little more.

  • I make two cross cuts and cover with plastic wrap. Let it rise for 2 hours in the oven at 86°F in dough rising mode. If your oven doesn’t have this function, you can leave the dough to rise in a dry place, always covered, for 3 hours.

  • Roll out the dough on the work surface and cover it with mixed cold cuts and cheese, all cut into cubes, press them lightly with the rolling pin, also distribute the grated Parmesan and freshly ground black pepper evenly.

  • Roll the filled dough gently.

  • Cut the roll into slices of one to one and a half inches, thus forming Neapolitan sandwiches which you will place on the baking sheet with parchment paper.

  • Brush the Neapolitan sandwiches with the egg yolk and milk mixed together in a small bowl.

  • Let the Neapolitan sandwiches rest for another hour and 30 minutes. After that, bake in a preheated oven at 356°F for 25 minutes

  • And here they are, ready to be enjoyed while still warm, the Neapolitan sandwiches.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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