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.