Panino Napoletano Recipe

Prepare roll

Slice the Neapolitan-style sandwich roll horizontally, leaving a small hinge if desired so it stays together. Spread 1 tablespoon of softened unsalted butter evenly on the cut surfaces.

Toast or press the buttered roll in a hot skillet or panini press for 2–3 minutes until golden and slightly crisp. Remove and keep warm.

If your roasted pork/porchetta and salami are not warm, warm them briefly: heat a skillet over medium heat, add 1 teaspoon olive oil, and warm the 120 g sliced roast pork for 1–2 minutes until edges are just warmed through. Add the salami slices for the last 30 seconds to release a little fat. Remove from heat.

Layer the warm roast pork slices evenly on the bottom half of the toasted roll (about 120 g). Top with the spicy salami slices (about 30 g) distributed across the meat.

Place the 2 slices of provolone or caciocavallo on top of the meats so they will melt slightly from the residual heat.

Quick-pickle red onion (if not prepped)

Thinly slice about 30 g red onion. Toss in a small bowl with 1 teaspoon red wine vinegar and a pinch (about 1/8 tsp) salt. Let sit 10 minutes, tossing once.

Drain any excess liquid from the roasted red peppers and pat lightly. Layer 3 tablespoons roasted red peppers and the quick-pickled onions over the cheese and meats.

Tuck fresh basil leaves (6 leaves) over the peppers for bright herbal flavor.

In a small bowl, stir together 2 teaspoons mayonnaise and 1 teaspoon whole-grain mustard. Spread this mixture on the top half of the toasted roll.

Sprinkle the meats and vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly. Drizzle a teaspoon of extra-virgin olive oil over the filling for sheen and flavor.

Close the sandwich and press gently to compact filling. If you prefer, return the closed sandwich to the panini press or skillet for 1 minute to further melt the cheese and warm through.

Cut the panino in half on a bias and serve immediately while warm.