ItalianNeapolitan
Soft and Tasty Neapolitan Sandwiches
by Manu Food · 60K subscribers on YouTube
Soft and fluffy Neapolitan sandwiches filled with mixed cold cuts and fior di latte cheese. The dough is enriched with milk and eggs for a tender crumb.
- Cook
- 20 min
- Servings
- 8
- Difficulty
- medium
Ingredients
11 items- 100 gFlourfor the dough
- 400 gManitobafor the dough
- 225 mlMilkfor the dough
- 10 gBrewer's Yeastfresh yeast, for the dough
- 2 pcsEggsfor the dough, medium eggs
- 50 mlSeed Oilseed oil, for the dough
- 15 gSaltfor the dough
- 10 gGranulated Sugarfor the dough
- 400 gSalumi Mistifor the filling (mixed cold cuts like ham, salami, mortadella)
- 200 gFior di Lattefor the filling; pat dry before using
- 1 pcsEggfor brushing, beaten
Method
- In the bowl of a stand mixer (or a large bowl if kneading by hand), combine milk, eggs, sugar, and crumbled fresh yeast.
- Mix for a few seconds, then add about half of the flour (mix of 00 and Manitoba). Start kneading, and gradually add the remaining flour while the dough is being worked.
- With the mixer running, slowly drizzle in the seed oil, then add the salt. Continue kneading for about 7-8 minutes until the dough is smooth and pulls away from the sides of the bowl.
- Turn the dough out onto a work surface and give it a few folds by hand to make it even smoother.
- Place the dough in a lightly greased bowl, cover, and let it rise for 2-3 hours until doubled in size.
- After the first rise, turn the dough out onto a floured surface and roll it into a rectangle, not too thin — leave it slightly thick.
- Spread the mixed cold cuts evenly over the dough, then top with fior di latte (pat it dry first).
- Gently roll up the dough starting from the long side, without pulling too tight, to keep the roll even and not too thin.
- Using a thin-bladed knife, cut the roll into individual panini pieces, each about 4-5 cm wide.
- Place the panini on a baking sheet lined with parchment paper, leaving space between them. Cover and let rise for about 1.5 hours.
- Brush the tops with beaten egg.
- Bake in a preheated oven at 180°C (350°F) for about 20 minutes, until golden brown. Check and adjust time if needed.
