Neapolitan sandwiches: the Neapolitan recipe to make them soft

Soft and with an intoxicating aroma, i Neapolitan sandwiches are a temptation that it is impossible to resist walking through the streets of the city: typical of Street food parthenopean, the lambs or breadsas these delicious rustici are also called, they are prepared in and around Naples in all self-respecting steakhouses.

Rich in cured meats, cheeses, and hard-boiled eggs, these sandwiches are soft and fragrant. They are made with a yeast dough similar to that of pizza, enriched with pepper and lard – just like the tortano and the casatiello – which will make it even tastier.

It is a timeless recipe, created to reuse leftover sourdough. Perfect for packed lunches. Easter mondaya trip out of town, but also for aperitifs and party buffetthey require a double yeast that keeps them impeccable for a long time.

Like many traditional recipes, Neapolitan sandwiches are a casting plate which can therefore accommodate different fillings. You cannot miss hard-boiled eggs, cheeses and cold cuts, but the type can vary according to personal tastes and availability.

Find out how to make Neapolitan sandwiches by following the step-by-step procedure and tips. Also try the pasta omelettes, another great classic of Neapolitan street food.

How to prepare Neapolitan sandwiches

Pour the flour into the mixer bowl and add the crumbled yeast 1.

Also combine the butter 2.

Pour in the warm milk 3 And the water

Finally, we add the oil, salt and freshly ground pepper to taste. Start kneading to amalgamate everything to form a smooth and elastic stick 4.

Cover with plastic wrap directly in the bowl and cover with yeast until doubled in volume. 5. It will take about 2 hours.

Return the dough to the work surface, deflate it and stretch it with a rolling pin. 6.

You will have to get a rectangle about half a cm thick. Distribute the sausages and cheese cubes over the entire surface 7.

Also add the chopped hard-boiled eggs, pepper to taste and grated cheese. 8.

Roll starting from the long side to form a regular sausage 9.

Divide it in half and then into pieces about 4cm wide each. 10.

Arrange the Neapolitan sandwiches on a baking sheet, lined with parchment paper, spaced well apart. elevencover them with a cloth and let them rise again for about an hour and a half.

Paint the buns with the beaten egg yolk with two tablespoons of milk and bake at 180°C for 25-30 minutes. Take them out of the oven and let them cool before enjoying them. 12.

Advice

The filling of the sandwiches can vary greatly, but in the more traditional versions There is never a lack of salami, cooked ham, bacon and capocollo. You can also opt for a vegetarian variant with only cheese and vegetables.

You can choose the amount of pepper to use, since it varies a lot according to personal tastes. If you prefer, you can replace the butter with the same amount of donkey or extra virgin olive oil.

storage

Neapolitan sandwiches are kept at room temperature in a food bag to 2-3 daysperhaps heating them up for a few minutes in the oven before enjoying them. They can be frozen for 2-3 months.