Salsiccia Supreme Panuozzo Recipe

Preheat and prep

Preheat oven to 220°C (430°F). On a baking sheet, toss the halved potatoes with 2 tbs olive oil, minced garlic, chopped rosemary, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper so they are evenly coated.

Spread potatoes in a single layer on the sheet, cut-side down where possible. Roast in the preheated oven for 25–30 minutes, flipping once after 15 minutes, until golden-brown and tender when pierced with a fork.

If potatoes finish before other components, keep them warm on the lowest oven setting (about 100°C / 210°F).

While potatoes roast, toss the pepper strips with 1 tbs olive oil, 1 tsp red wine vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a second baking sheet or use the same oven rack as the potatoes if space allows.

Roast peppers for 18–22 minutes (at the same 220°C/430°F), stirring once halfway, until edges begin to caramelize and peppers are tender. Remove and set aside, covered loosely with foil to keep warm.

While peppers roast (or in a large skillet if you prefer), heat a large skillet over medium heat with 1 tbs olive oil. Add sliced onions and a pinch of salt and cook, stirring occasionally, for 10–12 minutes until soft and lightly caramelized. Reduce heat if they begin to brown too quickly.

When onions are nearly done, stir roasted pepper strips into the skillet to combine and warm together for 1–2 minutes. Taste and adjust seasoning with a little extra salt or vinegar if desired.

While vegetables cook, preheat a separate skillet (cast-iron preferred) over medium-high heat and add 1 tbs olive oil.

Prick each sausage lightly with a fork to prevent bursting. Add sausages and sear for 2–3 minutes per side until browned all over.

Reduce heat to medium-low, cover skillet, and cook sausages for 8–12 minutes, turning occasionally, until internal temperature reaches 71°C (160°F) for pork. Alternatively, finish sausages in the oven at 180°C (350°F) for 8–10 minutes if they are browning too quickly.

Rest sausages for 3–4 minutes, then slice each on the bias into 1/2-inch pieces for easier assembly.

Slice the panuozzo loaf horizontally, leaving a hinge if you like. Brush cut faces lightly with 2 tbs extra-virgin olive oil or spread softened butter on the cut surfaces.

Optional: Toast the cut panuozzo quickly on a grill pan or under a broiler for 1–2 minutes until warm and slightly crisp.

Layer inside the bottom half of the loaf: a quarter of the roasted potatoes, a generous portion of roasted peppers and sautéed onions, then 2 sausage slices. Add 2 slices of provolone or mozzarella over the hot filling to melt slightly. Repeat if your loaf and appetite require more.

Finish with fresh basil leaves and a light drizzle of hot honey or chili oil if using. Close the panuozzo, press gently, and slice into 4 servings.

Serve immediately while warm.