RUSTIC NEAPOLITAN SANDWICHES original recipe with cold cuts and cheese, great for parties and buffets, they are a classic of Neapolitan street food, easy and tasty.
The original recipe for rustic Neapolitan sandwiches is very simple, made with lard dough and stuffed with boiled eggs, cheese, and mixed cold cuts, perfect as an appetizer or snack and are usually prepared for Easter Monday.
Rustic Neapolitan sandwiches are delicious, they can be easily enjoyed, typical of birthday parties, good at any time, a good finger food you can eat while strolling through the streets of Naples.
A rich leavened dough with cold cuts and usually also eggs and cheeses, one leads to another, if you like rustic dishes, these Neapolitan sandwiches are fabulous.
Follow me in the kitchen today for rustic Neapolitan sandwiches with cheese!
Published 07/03/2013 18:47
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 10
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 1/2 cube fresh yeast
- 1 cup milk
- 1/2 cup water
- 1 tsp salt
- 2 tbsps lard (or extra virgin olive oil)
- 1 egg
- 1.8 oz bacon
- 1.8 oz hot dog
- 1.8 oz cooked ham
- 1.8 oz raw ham
- 2.8 oz provolone
- 3 eggs
- 1 egg yolk
- 1 oz Parmesan cheese
Steps
Dissolve the yeast in the milk, add the water, and mix.
Then pour the flour into the mixer bowl, start the machine and add in order first the yeast, the egg, the salt, the pepper, the lard and knead until the dough detaches from the sides.
Take the dough and place it in a bowl covered with plastic wrap and a kitchen towel and let it rise, about a couple of hours.
Meanwhile, boil the eggs, cook for 10 minutes after the water boils then place them in a container with cold water, let them cool and peel them.
After the rising time, take the dough, roll it out on a lightly floured surface, form a rectangle, and fill with the cold cuts, cheeses, and sliced eggs.
Roll up the dough and cut it into pieces of 50-60 grams.
Place the pieces on the baking sheet and let rest for 30 minutes.
Then brush the Neapolitan sandwiches with a mixture of egg yolk and milk and bake at 392°F in the preheated oven for 15-20 minutes.
Bon appétit
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Dissolve the yeast in the water at speed 2 for 30 sec.
Then add the rest of the ingredients for the dough and work with the knead button at speed 1 for 2 minutes.
Then proceed as above.
If lard is not preferred, it can be replaced with oil as I did in this case.
Neapolitan sandwiches can be frozen, making them a great solution for birthday parties.
