Panuozzo sandwich

Make your own baguettes and pesto to make these pizza-inspired sandwiches for the whole family. They’re surprisingly quick and easy to make and are great for lunch or a light dinner

  • Prep:20 mins
    Cook:12 mins
    plus proving
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 552
  • fat 25g
  • saturates 8g
  • carbs 58g
  • sugars 0g
  • fibre 3g
  • protein 22g
  • salt 0.9g


  • 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


  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 mins until smooth. Divide the dough into four balls and arrange on a floured tray, well spaced apart. Cover with a tea towel and set aside for about 40 mins-1 hr until doubled in size.

  2. Heat the oven to 240C/220C fan/gas 8 and put a baking tray in the oven to heat up. Roll the dough balls out on a floured surface into long baguette sticks about 22-25cm long, place on the hot tray and bake for 10-12 mins until puffed up and golden, then leave to cool. Can be made a few hours ahead of baking.

  3. To assemble, split the bread down one side and neatly layer in the tomato, ham, mozzarella and rocket, if using. Mix the pesto with the olive oil, drizzle over, halve and serve.

Suggested recipes from this collection...