Sausage & Pepper Panuozzo Recipe

Activate yeast and make dough

In a small bowl, combine warm water, sugar and yeast. Stir and let sit 5–8 minutes until foamy. In a large bowl or stand mixer, combine flour and salt. Add yeast mixture and 2 tablespoons olive oil. Mix (with dough hook on low or by hand) until a soft, slightly tacky dough forms, about 5–7 minutes. If dough is too sticky, add up to 2 tablespoons additional flour; if too dry, add a teaspoon of water at a time.

First rise

Shape dough into a ball, lightly oil the bowl, place dough back in, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Shape and bake

Preheat oven to 475°F (245°C). Divide dough into 2 equal pieces for two panuozzi. On a lightly floured surface, roll each piece into an oval or rectangle about 10–12 inches long and 6–7 inches wide and about 1/4 inch thick. Transfer to a parchment-lined baking sheet. Dock the dough lightly with a fork. Brush with 1/2 tablespoon olive oil. Bake 8–10 minutes until golden and puffed. Remove and let cool slightly before assembling (panuozzo should be warm but not piping hot).

While dough rises, preheat oven to 400°F (200°C) or heat a skillet over medium heat. Toss sausage links with 1 tablespoon olive oil and cracked black pepper. Roast on a rimmed sheet pan 20–25 minutes, turning once, until internal temperature reaches 160°F (71°C) and skins are browned. Alternatively, pan-sear 8–10 minutes turning to brown evenly then finish in a 375°F oven 8–10 minutes. Let rest 5 minutes, then slice diagonally into 1/4–1/2 inch pieces.

Roast peppers and onions

Preheat broiler or grill to high. Core and halve bell peppers, place cut-side down on a baking sheet; slice red onion into 1/2-inch wedges and place alongside. Broil or grill until skins are blackened and blistered, turning onions occasionally, 10–15 minutes total. Transfer peppers to a bowl and cover tightly with plastic wrap or a bowl to steam 10 minutes; skins will loosen. Peel skins from peppers and slice into 1/2-inch strips. If preferred, you can roast peppers and onions in a 425°F oven for 20–25 minutes.

Marinate

Toss peeled pepper strips and roasted onion wedges with 2 tablespoons olive oil, minced garlic, red wine vinegar, dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Let marinate at room temperature at least 15 minutes (or up to 2 hours refrigerated) to develop flavor. Drain excess marinade before assembling if very wet.

In a bowl combine sliced cabbage, julienned carrot and sliced fennel (if using). In a small bowl whisk together mayonnaise, lemon juice, white wine vinegar, Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss dressing with vegetables until evenly coated. Taste and adjust seasoning. Chill briefly or keep at room temperature up to 30 minutes before assembling.

Split each baked panuozzo horizontally if desired (leave hinge like a sandwich) or simply open like a pocket. Layer sliced provolone or mozzarella on the bottom layer while the bread is still warm so cheese softens. Arrange sliced roasted sausage over the cheese, then top with marinated roasted peppers and onions. Spoon jardinière slaw over the peppers. Add fresh basil leaves if using. Close the panuozzo. Brush the outside lightly with melted butter.

Optional press and finish: Heat a skillet over medium heat and place assembled panuozzo seam-side down; press with a spatula or use a weighted pan for 1–2 minutes per side until cheese is melted and crust is golden. Alternatively, return to a 350°F (175°C) oven 5–7 minutes to warm through and melt the cheese.

Slice in half and serve immediately while warm.