If you have a craving for something that feels like a warm hug on a plate, then this Panuozzo Sandwich with Roasted Red Peppers, Zucchini, and Melty Mozzarella Recipe will become your new favorite. Imagine sinking your teeth into a crunchy yet chewy bread filled with smoky roasted peppers, tender zucchini, and oozing mozzarella that melts into every bite. It is a beautiful combination of simple, fresh ingredients that come together effortlessly to create a sandwich bursting with vibrant color, inviting aromas, and rich, satisfying flavors.
Ingredients You’ll Need
Getting these straightforward but essential ingredients is the first step to mastering this delightful sandwich. Each one works together to create layers of flavor, texture, and visual appeal that make this dish truly shine.
- Pizza Dough: 500 grams to create the chewy, bubbly base that holds everything together perfectly.
- Mozzarella Cheese: 200 grams shredded for that creamy, melty goodness that defines the sandwich.
- Roasted Red Peppers: 1 large pepper sliced, bringing sweet smokiness that elevates the veggies.
- Zucchini: 1 medium, sliced and grilled for earthy tenderness and a little caramelized charm.
- Olive Oil: 2 tablespoons, used to finish the sandwich with a glossy, fragrant sheen and crisp edges.
- Fresh Basil Leaves: A handful for a burst of herbal freshness and aromatic lift.
- Salt: ½ teaspoon, just enough to balance and highlight every flavor.
- Black Pepper: ¼ teaspoon, adding a gentle warming note without overpowering.
How to Make Panuozzo Sandwich with Roasted Red Peppers, Zucchini, and Melty Mozzarella Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 475°F and placing a pizza stone or tray inside. Getting that stone nice and hot will give the dough a wonderful crispness that’s essential for an authentic panuozzo texture.
Step 2: Prep the Veggies and Cheese
While the oven preheats, slice the roasted red peppers and grill the zucchini until tender with lovely char marks. Shred your mozzarella cheese, and wash your basil leaves to have everything ready to go when the bread is out of the oven.
Step 3: Shape the Dough
Roll out the pizza dough into a rustic oval shape on parchment paper dusted with semolina for extra crunch and easy handling. This oval will become the perfect pocket for all your delicious fillings.
Step 4: Initial Bake and Fill
Slide your dough onto the hot pizza stone or tray and bake it for about 8 minutes until it is just set and starting to puff. Carefully slice open the dough lengthwise, creating a pocket, and fill it generously with shredded mozzarella, roasted red peppers, grilled zucchini, and fresh basil.
Step 5: Melt and Brown
Return the filled sandwich to the oven and bake for another 6 to 8 minutes until the cheese is melted and bubbly, with golden brown spots that promise rich flavor and irresistible texture.
Step 6: Finish with Olive Oil and Seasoning
Once out of the oven, let your panuozzo rest for about five minutes. Then brush the crust with extra virgin olive oil and sprinkle with sea salt to highlight all those warm, roasted notes.
Step 7: Slice and Enjoy
Slice your sandwich into hearty portions and serve hot. For extra indulgence, offer a simple tomato sauce or a drizzle of balsamic glaze on the side for dipping or drizzling.
How to Serve Panuozzo Sandwich with Roasted Red Peppers, Zucchini, and Melty Mozzarella Recipe
Garnishes
Fresh basil leaves and a drizzle of high-quality olive oil add brightness and richness right before serving. A sprinkle of flaky sea salt enhances the depth of each bite and creates an appealing finish.
Side Dishes
This sandwich pairs beautifully with a crisp green salad tossed in lemon vinaigrette or a light cup of minestrone. For something heartier, roasted potatoes or a simple soup are delightful companions.
Creative Ways to Present
Serve your panuozzo sliced into thick steaks on a wooden board for rustic charm. Add a small bowl of tomato dipping sauce beside each plate to encourage your guests to make each bite their own.
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container or wrapped in foil, your leftover panuozzo sandwich will keep in the refrigerator for up to 2 days. To preserve the best texture, avoid storing it with moist ingredients unless wrapped tightly.
Freezing
While best enjoyed fresh, you can freeze the sandwich wrapped tightly in plastic wrap and foil for up to one month. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a preheated 350°F oven for 10 to 15 minutes until warmed through and the cheese is bubbly again. Avoid microwaves if you want to keep that signature crisp crust.
FAQs
Can I use store-bought pizza dough for this recipe?
Absolutely! Store-bought pizza dough works wonderfully and makes this recipe even more accessible while still delivering that chewy, authentic panuozzo base.
What other vegetables can I add to the sandwich?
Feel free to get creative: eggplant, mushrooms, or caramelized onions all pair beautifully and add more depth of flavor and texture.
Is it possible to make this sandwich vegetarian?
This recipe is naturally vegetarian, relying on fresh vegetables and melty mozzarella without any meat, making it perfect for vegetarians and veggie lovers alike.
How do I know when the sandwich is perfectly baked?
The crust should be golden brown with some blistering, and the mozzarella should be melted and slightly bubbly, indicating a perfect balance of texture and warmth.
Can I prepare the ingredients ahead of time?
Yes! Roasting your peppers and grilling zucchini a day ahead saves time. Just keep them refrigerated until ready to assemble and bake.
Final Thoughts
There is something wonderfully satisfying about a homemade sandwich packed with fresh, roasted vegetables and creamy mozzarella inside that magical panuozzo bread. I encourage you to dive into this Panuozzo Sandwich with Roasted Red Peppers, Zucchini, and Melty Mozzarella Recipe and experience its layers of flavor, texture, and warmth for yourself. It’s a true crowd-pleaser that feels both comforting and special, perfect for sharing with friends or treating yourself to something delicious at home.
Print
Panuozzo Sandwich with Roasted Red Peppers, Zucchini, and Melty Mozzarella Recipe
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 2 sandwiches
- Category: Sandwich
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Panuozzo Sandwich recipe features a chewy, blistered pizza dough base filled with melty mozzarella cheese, sweet roasted red peppers, and tender grilled zucchini, all topped with fresh basil leaves. Baked to golden perfection and brushed with olive oil, this Italian-inspired sandwich offers a warm, savory experience perfect for a hearty lunch or dinner.
Ingredients
Pizza Dough
- 500 grams pizza dough
Cheese
- 200 grams mozzarella cheese, shredded
Vegetables
- 1 large roasted red pepper, sliced
- 1 medium zucchini, sliced and grilled
- A handful fresh basil leaves
Seasonings
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Preheat the oven to 475°F (245°C) and place a pizza stone or baking tray inside to heat up, ensuring a crispy dough base.
- Prepare Ingredients: Roast the red pepper, grill the zucchini slices, shred the mozzarella cheese, and wash the fresh basil leaves to have all fillings ready.
- Shape Dough: Roll out the pizza dough into an oval shape on parchment paper dusted with semolina to prevent sticking and build a nice crust.
- Initial Bake: Bake the dough for 8 minutes in the preheated oven to set the base, then remove it and carefully slice it open like a sandwich.
- Fill Sandwich: Stuff the dough with shredded mozzarella, roasted red pepper slices, grilled zucchini, and fresh basil leaves, seasoning lightly with salt and pepper for balance.
- Final Bake: Return the filled sandwich to the oven and bake for another 6 to 8 minutes until the cheese is melted and the sandwich is golden brown.
- Rest and Finish: Let the sandwich rest for 5 minutes after baking, then brush the top with olive oil and sprinkle a pinch of sea salt for enhanced flavor and crust crispiness.
- Serve: Slice the panuozzo and serve hot, optionally accompanied by tomato sauce on the side for dipping.
Notes
- Using a pizza stone helps achieve a crispy crust, but a baking tray works as well.
- Semolina flour dusting helps prevent sticking and adds texture to the crust.
- Resting the sandwich after baking helps the cheese set slightly for easier slicing.
- Tomato sauce on the side is optional but adds a nice acidic contrast.
- Grill vegetables ahead of time to save prep time.
