Favoloso Panuozzo Recipe

Prepare and toast the bread

Preheat oven to 425°F (220°C). Split the panuozzo or large roll horizontally. Brush both cut sides lightly with 1 tablespoon extra-virgin olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut-side up on a baking sheet and bake 6–8 minutes until edges are lightly golden and bread is warmed through. Remove from oven and set aside.

While the oven is heating, make the ricotta cream. In a medium bowl combine 1 cup whole-milk ricotta, 2 tablespoons mascarpone, 1 teaspoon lemon zest, 1/2 teaspoon lemon juice, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk vigorously (or use a hand mixer on low for 15–20 seconds) until smooth, silky and slightly whipped. Taste and adjust salt or honey to balance acidity. Transfer to a piping bag or small bowl for spreading.

Toss 2 cups sliced mixed sweet peppers with 1 tablespoon olive oil, 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet. Roast in the preheated 425°F (220°C) oven for 12–15 minutes, turning once halfway, until the peppers are softened and slightly charred at the edges. Remove and let cool slightly.

Warm the turkey slices briefly if desired: place slices in a single layer on the baking sheet for the last 2–3 minutes of pepper roasting, just until slightly warmed but not dried. Remove and loosely tent with foil. Toss 1 cup arugula with a light drizzle of olive oil (about 1 tsp) and a pinch of salt to dress lightly.

Spread an even layer (about half) of the ricotta cream over the bottom half of the toasted panuozzo. Arrange the warm oven-roasted turkey slices over the ricotta in an even layer (about 6 oz total). Top the turkey with the roasted sweet pepper strips (all of them) distributing evenly.

Scatter the dressed arugula and optional basil leaves over the peppers. Drizzle 2 tablespoons balsamic glaze in a thin zigzag across the sandwich and sprinkle 2 tablespoons shaved Parmesan over the top.

Place the top half of the panuozzo on the sandwich, press gently, slice in half, and serve immediately while bread is still slightly warm. If desired, serve with extra balsamic glaze on the side.