Tacchino Panuozzo Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well, add yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium for 6–8 minutes.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Shape and second rise

Punch dough down, shape into an oblong panuozzo/ciabatta shape roughly 10–12 inches long and 4–5 inches wide. Place on a parchment-lined baking sheet, cover, and let rest 30–45 minutes until puffy.

Bake

Preheat oven to 450°F (230°C). If available, place a baking stone or inverted baking sheet in the oven to heat. Slash the top once or twice with a sharp knife. Bake 18–22 minutes until golden and hollow-sounding when tapped. Remove and cool slightly before slicing horizontally for filling. (If using store-bought panuozzo/ciabatta, slice and toast lightly before assembling.)

Slice zucchini

Trim the ends of the zucchini and slice lengthwise into 1/8–1/4-inch thick ribbons. Aim for even slices so they cook quickly and evenly.

Sear or roast zucchini

Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add zucchini slices in a single layer (work in batches), season lightly with 1/4 tsp salt and a pinch of pepper, and sear 1.5–2 minutes per side until golden and tender. Alternatively, toss with oil, salt and pepper and roast at 425°F (220°C) on a rimmed sheet for 8–10 minutes, flipping once.

Prepare ricotta

In a small bowl, combine ricotta, the zest of half a lemon and 1 teaspoon lemon juice, minced garlic (use half the clove for a subtle garlic flavor — mince finely), 1/4 tsp salt, 1/8 tsp black pepper, and the grated Parmesan if using. Stir until smooth and taste; adjust salt/pepper/lemon to preference.

Warm turkey (optional)

If you prefer the turkey slightly warm, briefly warm slices in the skillet used for zucchini for 30–60 seconds per side over medium heat, or place them in a 300°F (150°C) oven for 5–7 minutes. Do not overcook — just warm through.

Slice the panuozzo horizontally but not completely through, creating a hinge, or split the roll into two halves.

Brush the inside cut surfaces lightly with 1 tablespoon olive oil (or melted butter if using) to add flavor and moisture barrier.

Spread an even layer (about 3/4 cup) of the lemon-garlic ricotta on the bottom half of the bread, leaving a small border at the edges.

Layer 5 oz (half) of the oven-roasted turkey slices over the ricotta, slightly overlapping. Scatter 4–5 basil leaves over the turkey.

Top turkey with a layer of seared/roasted zucchini ribbons (use about half the zucchini). Sprinkle a pinch of red pepper flakes and a light grind of black pepper.

If desired, add remaining ricotta in dollops, then another layer of turkey and remaining zucchini to build a slightly elevated sandwich (this creates a more substantial panuozzo). Finish with a few more basil leaves.

Close the panuozzo and press gently to compress. If you like it warm and pressed, heat a grill pan or sandwich press over medium heat and grill the closed panuozzo 2–3 minutes per side until warmed through and grill marks form. Otherwise serve at room temperature.

Remove from heat (if warmed) and let rest 1 minute. Slice the panuozzo into portions. Taste and, if desired, finish with a drizzle of extra-virgin olive oil and a sprinkle of flaky salt.

Serve with a simple green salad or roasted potatoes. Leftovers: wrap tightly and refrigerate up to 2 days.