Panini Napoletani

Directions 

Preheat the oven to 375°F.

Pour the milk into a food processor and add the yeast and sugar. Pulse one or two times then add the oil, cheese, pepper, salt and enough of the flour to make a ball of dough that is not sticky.

Place in a bowl, cover and let rise until double in size.

Punch down and roll into an 11 x 16 inch rectangle.

Fill with overlapping slices of the salame, ham, cheese, egg and tomatoes.

With a long edge facing you, roll up like a jellyroll and cut into 1-inch thick slices. Place on a parchment-lined 9 x 13 inch baking pan; you will need two pans. Cover and let rise 30 minutes.

Brush the tops with the beaten egg yolk and sprinkle with salt.

Bake for 25-30 minutes or until nicely browned. Cool on racks.

This recipe is featured on show 2324 - Snacks.