Dolce Salato Panuozzo Recipe

Preheat a grill pan or skillet over medium heat. Lightly butter the cut interior faces of the panuozzo (or brush with olive oil) so they brown evenly.

Place the panuozzo cut-side down on the hot pan and toast 2–3 minutes until golden and slightly crisp. Remove and set aside to cool slightly. Keep the crusty exterior warm.

If your stracciatella is very thick, stir in the mascarpone to loosen to a creamy, spreadable consistency. Season lightly with a pinch of flaky sea salt and a few grinds of black pepper.

On the bottom half of the toasted panuozzo, spread the fig jam in an even layer (about 2 tablespoons). Reserve 1 tablespoon jam for a finishing dot if desired.

Top the fig jam with the stracciatella mixture, spreading or dolloping so there is a generous, even layer (use all the stracciatella).

Arrange the prosciutto crudo slices over the stracciatella, folding the slices slightly to create volume and pockets of flavor. Distribute evenly so each bite includes meat and cheese.

If using arugula, toss it lightly with a drizzle (about 1 tsp) of olive oil and a pinch of salt, then layer the arugula on top of the prosciutto.

Sprinkle the chopped toasted nuts over the arugula/prosciutto for crunch, if using.

Drizzle the balsamic glaze in a thin zigzag over the top layer (or around the plate). If you reserved jam, add a small dot of jam in the center before drizzling glaze for an extra sweet-acid note.

Season with remaining flaky sea salt and freshly ground black pepper to taste.

Close the panuozzo, press gently to compress slightly, then slice in half (or into portions). Serve immediately while the toasted bread is still warm and the cheese is creamy.