Panuozzo di Gragnano with Sun-Dried Tomato Pesto

Ingredients

• 1 loaf of Panuozzo bread (or substitute with ciabatta or baguette) 1 loaf of Panuozzo bread (or substitute with ciabatta or baguette)
• 150g (5.3oz) sun-dried tomatoes, drained 150g (5.3oz) sun-dried tomatoes, drained
• 2 cloves of garlic 2 cloves of garlic
• 30g (1oz) pine nuts 30g (1oz) pine nuts
• 50g (1.8oz) grated Parmesan cheese 50g (1.8oz) grated Parmesan cheese
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 200g (7oz) fresh mozzarella, sliced 200g (7oz) fresh mozzarella, sliced
• 100g (3.5oz) Italian cured meats (such as salami, prosciutto, or mortadella) 100g (3.5oz) Italian cured meats (such as salami, prosciutto, or mortadella)
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 35g (5g sugars)
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a food processor, combine the sun-dried tomatoes, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.
3. 3.
   Slice the Panuozzo bread horizontally, creating a top and bottom half.
4. 4.
   Spread a generous amount of the sun-dried tomato pesto on both sides of the bread.
5. 5.
   Layer the fresh mozzarella slices on the bottom half of the bread.
6. 6.
   Arrange the Italian cured meats on top of the mozzarella.
7. 7.
   Place the top half of the bread on the filling and press gently to secure.
8. 8.
   Wrap the Panuozzo in aluminum foil and bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the bread is warmed through.
9. 9.
   Remove from the oven and let it cool slightly before slicing into individual portions.
10. 10.
    Garnish with fresh basil leaves and serve warm.

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before blending. If using dry sun-dried tomatoes, soak them in warm water for 10 minutes before blending.
• Fresh mozzarella — Opt for the highest quality mozzarella you can find, as it will greatly enhance the flavor and creaminess of the dish.
• Italian cured meats — Feel free to mix and match your favorite Italian cured meats, such as salami, prosciutto, or mortadella, to create your desired flavor profile.

Tips & Tricks

• For an extra burst of flavor, add a drizzle of balsamic glaze or a sprinkle of dried oregano to the sun-dried tomato pesto.
• If you prefer a vegetarian version, omit the Italian cured meats and add grilled vegetables like zucchini or eggplant for a delicious twist.
• To make it more portable, wrap the Panuozzo in parchment paper and secure with twine or a toothpick.
• If you can't find Panuozzo bread, ciabatta or baguette can be used as a substitute.
• Experiment with different herbs and spices in the sun-dried tomato pesto, such as fresh rosemary or red pepper flakes, to customize the flavor to your liking.

Serving advice

Serve the Panuozzo di Gragnano warm, either as a main course or cut into smaller portions as an appetizer or party snack. Pair it with a fresh green salad or a side of marinated olives for a complete meal.

Presentation advice

To enhance the presentation, garnish the serving platter with additional fresh basil leaves and a drizzle of extra virgin olive oil. Serve the Panuozzo on a wooden cutting board or rustic platter to showcase its Italian origins.