Don Provolone Panuozzo Recipe

Cook potatoes

Place the peeled, cubed potatoes in a medium pot and cover with cold water by 1–2 cm. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes.

Warm dairy

While the potatoes cook, warm the milk and cream in a small saucepan over low heat until just warm (do not boil). This helps keep the potato cream smooth.

Mash to cream

Drain the potatoes well and return them to the pot off the heat. Add the butter, olive oil, warmed milk and cream a little at a time, and mash with a potato masher or use a food mill for an extra-silky texture. Stir in the grated Parmesan until incorporated. The goal is a thick, spreadable cream — add more milk if necessary, 1 tbsp at a time.

Season

Season the potato cream with the remaining 1/2 tsp salt, black pepper, and nutmeg (if using). Taste and adjust seasoning. Keep warm; if it's too stiff while assembling, whisk in a tablespoon of warm milk.

Prepare panuozzo

Preheat a heavy skillet or griddle over medium heat. Spread softened butter evenly on the cut sides of the panuozzo loaf. Place the loaf butter-side down on the skillet and toast until golden brown and crisp, about 3–4 minutes. Remove and set the bottom half on a work surface.

Spread potato cream

Using a spatula or spoon, spread a generous layer (about half of the potato cream, ~200 g) onto the bottom half of the toasted panuozzo. The cream should be thick enough to hold the fillings in place but not so hot that it melts the cheese immediately.

Layer meats and cheese

Arrange the mortadella slices evenly over the potato cream, slightly overlapping. Add the sweet or spicy salami on top of the mortadella. Layer the provolone slices evenly over the meats so they will melt slightly from residual heat and meld with the potato cream.

Add optional ingredients

Scatter arugula and pickled or roasted peppers over the cheese if using. Drizzle a little extra-virgin olive oil and season with cracked black pepper and a few sea salt flakes if desired.

Finish & press

Place the top half of the toasted panuozzo over the fillings. If you want the cheese more melted and the sandwich warmed through, press the assembled sandwich on the skillet using a spatula or a heavy pan (or use a sandwich press/panini maker) for 2–3 minutes over low-medium heat until the cheese softens and the sandwich is warm throughout.

Slice and serve

Transfer to a cutting board, let rest 1 minute, then slice the panuozzo into portions. Serve immediately while warm so the potato cream is creamy and the provolone is slightly melted.

For service, drizzle a touch more extra-virgin olive oil over the cut sandwich if desired and add any extra cracked black pepper or sea salt flakes to taste. Leftover potato cream can be refrigerated up to 2 days; gently rewarm before assembling additional sandwiches.