New York style pastrami layered with a herby Philadelphia cream cheese filling in a warm, crisp Panozzo. Perfect for cafes, lunch menus and grab and go offers. Recipe to be enjoyed as part of a healthy, active lifestyle.
New York Pastrami & Herb Panozzo with Philadelphia®
- 13min
- Serves 1
Panozzo:
120 g Biga Neapolitan Pizza Dough Ball (see base recipe)
Filling:
90 g Philadelphia Original
15 g finely chopped gherkin
1 tsp small capers
10 g chopped tarragon
1 tsp english mustard
90 g pastrami
15 g wild rocket
Garnish:
chopped pickle (optional)
chopped onion (optional)
1
Stretch the dough ball out into an oval shape and fold in half and cook in a hot pizza oven for 1 minute (or 3 minutes in a 300 degree combi oven/ speed high 5 convection) until puffed and charred.
2
Place the cold Philadelphia cream cheese and work by hand in a mixing bowl until smooth.
3
Add the finely chopped gherkins and small capers. Ensure they are well drained before mixing into the cream cheese.
4
Add the chopped fresh tarragon and English mustard. Mix until all ingredients are evenly dispersed throughout the cheese matrix.
5
Split the warm Panozzo. Apply a generous layer of the New York Style Philly Mix to both faces. Fold thin ribbons of pastrami over the base. Pile a thick, crisp layer of wild rocket directly onto the pastrami.
6
Garnish with chopped onion and pickles if you wish.
NutritionAmount (per portion)
kJ/Kcal1657 kJ / 396 kcalFat18.5gCarbs35.5gProtein29gSaturated Fat7.3gSodium3.1gSugars3.2gDietary Fibre2g
