Salame Panuozzo Recipe

Prepare bread

Preheat a grill pan or skillet over medium heat. Slice each panuozzo roll horizontally, keeping the halves intact if using a whole panuozzo. Lightly brush cut sides with extra-virgin olive oil (about 1 tbs total) and, if desired, spread softened butter thinly on one interior side. Toast cut sides on the hot pan until golden and crisp, 2–3 minutes per side. Remove and set aside warm.

When ready to assemble, place toasted bottom half on a work surface. Reserve top halves for finishing.

Make ricotta crema

In a bowl or small food processor combine whole-milk ricotta (250 g), grated parmesan (30 g), heavy cream (30 ml), 1 tbs olive oil, lemon zest (1/2 tsp) and lemon juice (1 tsp). Add minced garlic if using and 1/4 tsp salt. Blend or whisk until very smooth and creamy. Taste and season with additional salt or black pepper to taste. The texture should be spreadable; if too thick add up to 1 tbs more cream.

Transfer ricotta crema to a small bowl for assembly.

Make artichoke cream

Pat drained artichoke hearts (200 g) dry and place in a food processor. Add cream cheese or mascarpone (50 g), 1 tsp lemon juice, 1 tsp rinsed capers (if using), 1 tbs olive oil, 1/4 tsp salt and a few grinds black pepper. Pulse until a smooth, slightly coarse puree remains. Stir in chopped parsley. Taste and adjust lemon, salt or capers as needed. If mixture is too stiff, add 1–2 tbs water or olive oil to loosen.

Spoon the artichoke cream into a separate bowl for assembly.

Prepare salame

If slices are large, fold each slice in half or roll loosely to fit the panuozzo. Arrange slices on a plate to make assembly quick. If using spicy salame and you prefer slightly mellower flavor, briefly warm slices 15–20 seconds per side in the hot skillet used for the bread — do not overcook.

Assemble sandwiches

Spread a generous layer (about 2–3 tbs) of ricotta crema over the bottom half of each toasted panuozzo. Dot or spread 1–2 tbs of artichoke cream over the ricotta in several places (do not fully cover; you want both flavors to show). Layer salame slices evenly over the creams (about 100 g per sandwich). Add a small handful of arugula or baby greens on top if using, and shave a few parmesan flakes.

Lightly season with freshly cracked black pepper and, if desired, a pinch of red pepper flakes for heat (especially if using sweet salame). Place the top half of the panuozzo and press gently.

Finish and serve

Cut each assembled panuozzo in half on the diagonal. Serve immediately while bread is still warm, or wrap tightly for later — if making ahead, pack ricotta and artichoke creams separately and assemble within 30–60 minutes of serving to keep bread from becoming soggy.