Calssico Panuozzo Recipe

Preheat and prep loaf

Preheat oven or sandwich press to 200°C (390°F). If using a conventional oven, place a baking sheet inside to warm. Slice the panuozzo or ciabatta horizontally, creating a top and bottom half; if the interior is very dense, hollow slightly to make room for fillings but keep at least 1–1.5 cm of crumb to maintain structure.

Prepare tomatoes

Wash and core the tomatoes. Slice into 3–4 mm thick rounds. Place slices on a paper towel, sprinkle evenly with about 1/2 tsp of the salt, let sit 5 minutes to draw out excess moisture, then pat dry. Reserve remaining salt and pepper for final seasoning.

Arrange mortadella and cheese

Lay the mortadella slices on the bottom half of the loaf, slightly overlapping to cover the surface. Place provolone slices over the mortadella, arranging so the cheese covers the meat and edges but leaves room for tomato slices. If you prefer melted cheese, leave as-is for oven step; if you prefer cold, skip melting step described later.

Add tomatoes and basil

Top the provolone with the tomato slices in a single layer. Lightly season the tomato layer with the remaining 1/2 tsp salt and the 1 tsp freshly ground black pepper. Tuck fresh basil leaves between tomato slices and on top.

Brush and close

Brush the inside cut surfaces of both loaf halves with the extra-virgin olive oil (about 2 tbs total). If using, spread the softened butter thinly on the top half for extra richness. Close the sandwich, applying gentle pressure so contents settle evenly.

Melt and crisp (optional)

For a warm, melted panuozzo: place the closed sandwich on the preheated baking sheet or in a sandwich press. Bake in the oven about 8–10 minutes until the cheese is softened and the bread is crisp at the edges, or press for 4–6 minutes until toasted and cheese is melted. Watch carefully to avoid over-browning.

Remove the sandwich from the oven or press. Let rest 1–2 minutes, then slice into 2–4 portions with a serrated knife. If using, open slightly and toss a small handful of arugula into the sandwich for peppery freshness. Drizzle 1 tbs of balsamic glaze over the tomato layer or on the cut surface before serving. Serve warm or at room temperature.

Storage: wrap leftovers tightly and refrigerate up to 24 hours; reheat briefly in an oven or toaster oven to revive the crust and soften cheese.