Estate Panuozzo Recipe
Arugula, sub-dried tomatoes Prosciutto DI Parma, Burrata
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Ingredients
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Bread & Assembly
Cheese & Dairy
Cured Meats & Tomatoes
Greens & Dressing
Optional Finishes
Method
Bread & Assembly
- 1
Prepare bread
Preheat a skillet or grill pan over medium heat. Slice the panuozzo roll lengthwise but keep the two halves attached like a book if you prefer easier grilling. Brush the cut surfaces lightly with 1–2 tbs extra-virgin olive oil (and the softened butter if using) to promote browning and flavor.
- 2
Toast
Place the roll cut-side down in the hot skillet or on the grill. Toast for 2–4 minutes until golden brown and crisped to your liking. Remove and set on a cutting board.
Greens & Dressing
- 3
Make dressing
In a medium bowl whisk together 1 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1/2 tsp sherry or red wine vinegar, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper until emulsified.
- 4
Cured Meats & Tomatoes
- 5
Prepare sun-dried tomatoes
If your sun-dried tomatoes are very chewy, soak the 6 pieces in hot water for 5 minutes to soften, then drain and roughly chop. If packed in oil, simply drain and chop coarsely.
- 6
Arrange prosciutto
Lay 4 slices Prosciutto di Parma on a plate. If slices are large, tear each into two pieces so they layer easily inside the panuozzo.
Cheese & Final Assembly
- 7
Assemble base layer
Open the toasted panuozzo. On the bottom half, arrange the prosciutto slices in a single layer, slightly overlapping so each bite gets meat.
- 8
Add burrata
Gently place the 8 oz burrata in the center of the prosciutto layer. If the burrata is a whole ball, you can leave it intact for a dramatic pull or tear it into 3–4 pieces for easier distribution. Spoon any creamy interior over the prosciutto so it melds with the bread.
- 9
Scatter sun-dried tomatoes
Evenly distribute the roughly chopped sun-dried tomatoes over and around the burrata, concentrating some near the edges so their flavor comes through in every bite.
- 10
Add dressed arugula
Pile the dressed arugula on top of the burrata and prosciutto. Lightly press so the greens nestle into the sandwich but remain airy.
- 11
Finish and season
Sprinkle 1 tbs freshly grated Parmigiano-Reggiano over the arugula. If desired, drizzle 1 tsp balsamic glaze in a thin line across the filling and finish with a small pinch (about 0.1 tsp) cracked black pepper.
- 12
Close and serve
Fold the top half of the roll over the filling. Press gently, slice the panuozzo into 2 equal portions if sharing, and serve immediately while the toast is still warm and the burrata is soft.