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Neapolitan Salami-Provolone Buns
At the tiny Salumeria Pio in Naples, Pio di Benedetto bakes and sells his much simplified version of a regional favorite, panini napoletani. The richly flavored buns typically are made from yeasted dough layered with meat and cheese, then rolled, sliced and baked. Di Benedetto takes a simpler approach and mixes the meat and cheese right into the dough. For our adaptation, we use a combination of salami and prosciutto, and we briefly microwave the meats to slightly tenderize their texture and render a bit of fat. Instead of lard, we opt for butter, though you can substitute an equal amount of lard for 4 tablespoons of the butter. In Naples, di Benedetto sells his buns as a breakfast item, but they’re also great served with braised beans or hearty greens. Leftovers keep and reheat well. Store in an airtight container in the refrigerator for up to two days; rewarm on a baking sheet tented with foil in a 350°F oven for 15 to 20 minutes.
Makes twelve
3-inch buns
Tip
Don’t finely chop the cured meats. Chop them only roughly so they have presence in the baked breads. After microwaving, be sure to cool the meats to room temperature. If they have any warmth, they will cause the butter to soften, making the dough sticky and difficult to handle.
1 hour
35 minutes active, plus cooling
Ingredients
-
170
grams (6 ounces) thinly sliced salami, roughly chopped
-
113
grams (4 ounces) thinly sliced prosciutto, roughly chopped
Directions
-
01In a large microwave-safe bowl, combine the salami and prosciutto. Microwave on high, uncovered, until the meats just begin to crisp, about 1 minute, stirring once halfway through. Pour off and discard any fat in the bowl; cool to room temperature.
Reviews
June 22, 2026
Wonderful Recipe
I just made this recipe, and my husband and I love it. I am curious though, as to why I can only bake half of the recipe at a time. My oven will accommodate both baking sheets on the same rack. Is there a reason they should be baked separately?
May 27, 2026
Wonderful Buns!
We love these! Would love to make a smaller version of these as an appetizer. Do you have any suggestions for how long to bake them? Thank you!
December 6, 2025
Molto delizioso, ma. . . fix timing
These are full of flavor and distinctive enough to make them always a hit and, though better warm, they're even tasty at room temp. Due pollice alzato! (Two thumbs up!) However, my fellow bakers and dear Milk Street editors, you need to update the timing on the recipe to 2 1/2 hours, because there's no way this is 1 hour, 35 minutes. If add up the times called for in the recipe: there's a 1 hour rise and two bakes (6 rolls at a time) calling for 25-27 minutes each, amounting to about 1 hour if you include time to swap out the baking sheets. That's 2 hours right there. The prep time, which sounds easy, between runs at least another 30 minutes, between prepping the ingredients, doing the mixing, and scooping out dough for 12 rolls on the trays. Hence, 2 1/2 hours. Great stuff, but allow enough time!
September 20, 2025
Exceeded expectations
The prosciutto and salami at my store came in smaller sizes than what the recipe calls for, so I finished out the meat with some pepperoni I had on hand. For cheese, I used Monterey Jack and a Cheddar/Gruyere blend. Recipe calls for a Tbsp of yeast. Standard packets contain 2¼ teaspoons; that's all I used, but I gave it an extra 20 minutes or so to rise. The buns came out very good, exceeding my expectations. The variety of meats and cheeses adds a lot, so I would encourage mixing them up and being creative. I made a quick marinara sauce for dipping, and it was a great accompaniment.
April 6, 2025
Fantastic!
These are amazing! I found them easier to portion by hand once I did one with the measuring cup. I can imagine so many different combinations! These are BIG buns! Wonder if you could make them a bit smaller and cook a little shorter. . . I'll try that next time. Looking forward to seeing how they survive the freezer.
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