Neapolitan Sandwiches

To prepare the Neapolitan sandwiches, first, crumble the yeast into a large bowl and add the water 1. Stir with a fork to dissolve it 2, then add the milk 3.

Add the salt 4 and about 2/3 of the flour 5. Stir with a wooden spoon 6, then add the remaining flour and stir again.

When the flour is completely absorbed, transfer the dough to the work surface 7; Add the lard 8 and knead until you get a homogeneous mixture 9.

Form a ball 10 and put it in a bowl to rise, covering it with plastic wrap 11. Let it rise for a couple of hours or until doubled. Meanwhile, prepare the filling. Place the eggs in a saucepan, cover with water, and cook for 9 minutes from boiling 12.

Meanwhile, dice the salami, mortadella 13, and cheese. Once the eggs are cooked, cool them under running water and peel them 14. Slice them and mash them with a fork in another bowl 15.

Add the diced cold cuts and cheeses and mix 16. When the dough has doubled in volume 17, transfer it to a lightly floured surface and, with a little flour, roll it out 18 to obtain a rectangle of approximately 16x14 inches.

Pour the filling 19 and distribute it evenly with your hands 20. Add plenty of black pepper 21.

Sprinkle with grated pecorino cheese 22. Roll up from the shorter side 23. Once finished, seal the ends well with your fingers 24.

Transfer to a tray lined with parchment paper 25 and refrigerate for 30 minutes. After this time, it will be easier to cut it into 8 equal pieces 26. Place them on a baking sheet lined with parchment paper 27.

Beat an egg yolk with a little cream or milk 28 and use it to brush the Neapolitan sandwiches 29. Bake in a preheated static oven at 390°F for about 35 minutes. Remove from the oven 30 and let cool slightly before serving.