Dinner

Panuozzo Sandwich with Pesto, Tomato, Ham, Mozzarella, and Rocket Recipe

Name: Panuozzo Sandwich with Pesto, Tomato, Ham, Mozzarella, and Rocket Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 300g strong white bread flour, plus extra for dusting; 3g fast-action dried yeast (about half a sachet); 1 tbsp olive oil; Large pinch of salt; 175ml warm water; 1 tomato, halved and sliced; 4 slices cooked ham; 150g mozzarella ball, sliced and seasoned; Small handful of rocket (optional); 6 tbsp pesto; 1 tbsp olive oil (to mix with pesto)

ByCleo Brixton February 1, 2026February 1, 2026

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Introduction

Panuozzo is a delicious Italian sandwich made with soft, freshly baked baguette-style bread filled with savory ham, fresh mozzarella, and vibrant pesto. It’s perfect for a satisfying lunch or a flavorful snack that brings a taste of Italy to your kitchen.

A sandwich on a white baguette is shown with four main layers: the bottom layer is light pink slices of ham, followed by bright red tomato slices, then fresh green arugula leaves, and finally white mozzarella slices topped with a thick layer of green pesto sauce. The sandwich sits on white parchment paper on a rustic blue tray with a worn edge. Nearby, a white bowl contains more pesto with a spoon inside, and another white bowl holds extra white mozzarella and tomato slices. In the background, three whole white baguettes rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g strong white bread flour, plus extra for dusting
3g (about half a sachet) fast-action dried yeast
1 tbsp olive oil
1 tomato, halved and sliced
4 slices cooked ham
150g mozzarella ball, sliced and seasoned
Small handful of rocket (optional)
6 tbsp pesto (see below for the recipe)
1 tbsp olive oil

Instructions

Step 1: Put the flour in a large bowl, then stir in the yeast and a large pinch of salt. Make a well in the centre, pour in 175ml warm water and the oil, and bring together with a wooden spoon to make a soft, fairly wet dough. Turn out onto a lightly floured surface and knead for 5–8 minutes until smooth.
Step 2: Divide the dough into four balls and arrange them on a floured tray, well spaced apart. Cover with a tea towel and set aside for about 40 minutes to 1 hour until doubled in size.
Step 3: Heat the oven to 240°C (220°C fan/gas mark 8) and put a baking tray inside to heat up.
Step 4: Roll each dough ball out on a floured surface into long baguette sticks about 22–25cm long. Place them on the hot baking tray and bake for 10–12 minutes until puffed up and golden. Leave to cool. The bread can be made a few hours ahead of baking.
Step 5: To assemble the sandwich, split each bread stick down one side. Neatly layer in the sliced tomato, cooked ham, mozzarella, and rocket if using.
Step 6: Mix the pesto with 1 tablespoon olive oil, drizzle it over the fillings, then halve and serve immediately.

Tips & Variations

For a vegetarian option, replace the ham with grilled vegetables like zucchini or roasted peppers.
Try using different types of pesto, such as sun-dried tomato or walnut pesto, for varied flavors.
Season the mozzarella with a little black pepper or a drizzle of balsamic vinegar for extra depth.

Storage

Store any leftover bread in an airtight container or bread bag at room temperature for up to 2 days. The assembled sandwich is best eaten fresh but can be wrapped tightly and refrigerated for up to 24 hours. Reheat the bread gently in the oven before assembling for best texture.