Rosetta Panuozzo Recipe

Prepare rolls

Slice each rosetta/panuozzo roll horizontally, keeping a hinge if desired. Lightly brush cut sides with 1 tablespoon extra-virgin olive oil (and butter if using).

Toast (optional)

Place rolls cut-side down in a preheated skillet over medium heat or under a broiler for 1–2 minutes until lightly golden and crisp at edges. Remove and set aside to cool slightly.

Make ricotta spread

In a bowl, combine whole-milk ricotta, mascarpone, lemon zest, lemon juice, honey, salt, and black pepper. Whisk or beat with a fork until smooth and slightly airy, about 1–2 minutes. Taste and adjust salt, pepper, or honey if needed.

Transfer

Spoon the ricotta cream into a piping bag or a small bowl for easier spreading.

Prepare arugula and sun-dried tomatoes

In a small bowl, toss arugula with remaining 1 tablespoon olive oil, a pinch of salt, and red pepper flakes to lightly dress and wilt just a little.

Assemble sandwich

Spread a generous layer (about 1/4 cup per sandwich) of the ricotta cream onto the bottom half of each roll. Arrange 4 slices of salame evenly over the ricotta. Scatter chopped sun-dried tomatoes on top of the salame (about 3 pieces per sandwich). Pile the dressed arugula over the tomatoes, then sprinkle shaved Parmesan/Pecorino across the greens.

Finish

Drizzle each sandwich with approximately 1/2 tablespoon balsamic glaze (or a light splash of aged balsamic). Close the roll, press gently, and if desired, cut each sandwich in half.

Serve immediately while the roll retains crisp edges. Provide extra balsamic glaze and red pepper flakes at the table for adjustment.