• 2 hours
  • Low

Neapolitan sandwiches

For the dough
450 g of Mix for real pizza
125 ml of whole milk
50 g of lard
125 ml of warm water
10 g of fine salt
For the filling
200 g of mixed cold cuts (salami, ham, mortadella)
100 g of provolone
2 hard-boiled eggs
Grated Parmesan cheese
1 yolk for brushing
Salt and Pepper q.s.
Start with the dough: pour the water and milk into a bowl, then add the flour a little at a time and start mixing. Then, add the lard and salt and knead until the mixture is smooth and homogeneous. At this point, place the dough in a bowl and let it rise until doubled in its initial volume. In the meanwhile, prepare two hard-boiled eggs and cut the cold cuts and cheeses into cubes.
Once the leavening is complete, roll out the dough on a wooden pastry board and season with the cold cuts, cheeses and hard-boiled eggs, then add a pinch of salt and pepper.
At this point, roll the dough and cut it to form sandwiches of about 6 or 7 centimeters, then place them in a pan previously lined with parchment paper and brush them with an egg yolk.
Once ready, let them rise for a further 30 minutes, then bake for 20/30 minutes at 180°.

In cooperation with Farina Lievito e Fantasia

subscribe to the newsletter

Stay updated with Grandi Molini Italiani

Insert your email address in the box below

To complete the download you need to login