Perfect tricolor sandwiches for lunch

Name: Perfect tricolor sandwiches for lunch
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: Manitoba flour 1 cup; Water 0.85 cup; Fresh brewer's yeast ½ tsp; Type 00 flour 6 cups; Water 1 ½ cup; Malt 0.3 oz; Fresh brewer's yeast 0.4 oz; Extra virgin olive oil 2 tbsp; Fine salt 5 tsp; Basil 1.5 oz; Extra virgin olive oil 3 tbsp; Type 00 flour ¼ cup; Paprika powdered 2 tsp; Water 0.7 oz; Type 00 flour 2 tbsp

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348

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 348
Carbohydrates g 45.2
of which sugars g 1.4
Protein g 6.9
Fats g 4.4
of which saturated fat g 0.68
Fiber g 1.7
Sodium mg 660

Difficulty: Average
Prep time: 60 min
Cook time: 30 min
Makes: 6 pieces
Cost: Average
Note plus the maturation and rising times (about 28 hours)

PRESENTATION

Tricolore panini bring a splash of color—and pride—to any lunch table. These rolls get their golden crust from the oven, but what really makes them stand out is their three colors—like the Italian flag. One part's plain, one gets its green from fresh basil, and the last has paprika mixed in for a tender red touch. It's the kind of Italian panini recipe that’s all about flavor, creativity and Italian tradition. Seriously good. These tricolore panini are crispy outside, super soft inside, and look amazing next to parmigiana or spezzatino.

People in Italy? They love making these for special occasions. Honestly, they bring a fun vibe to any meal. When you pull apart one of these easy lunch panini, you'll find that moist and fluffy inside, ready to soak up olive oil or hold prosciutto and cheese. And look, compared to your average panini, these have way more going on—not just looks, but taste too. The basil adds a fresh kick, and the paprika brings warmth without spice. Really really good.

These are the kind of quick panini ideas perfect for picnics or a light lunch. And you know what, they’re great if you’re into healthy panini recipes that don’t get boring. Sometimes folks serve them with antipasto, or they turn into fun vegetarian panini options with grilled veggies inside. Every bite gives you a taste of Italy—a reminder of how much color and fun you get from homemade bread. Pretty much.

It’s a show of Italian pride and an easy way to make your meal feel special. Whether you're hosting a dinner or enjoying something casual, these panini will surely impress and bring a bit of Italy to your table. For real.

INGREDIENTS

348

Calories per serving

Ingredients for the poolish: Manitoba flour 1 cup (200 g); Water 0.85 cup (200 g); Fresh brewer's yeast ½ tsp (3 g)

For the dough: Type 00 flour 6 cups (800 g); Water 1 ½ cup (360 g); Malt 0.3 oz (8 g); Fresh brewer's yeast 0.4 oz (10 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt 5 tsp (30 g)

For the green dough: Basil 1.5 oz (42 g); Extra virgin olive oil 3 tbsp (40 g); Type 00 flour ¼ cup (35 g)

For the red dough: Paprika 2 tsp (10 g) - powdered; Water 0.7 oz (20 g); Type 00 flour 2 tbsp (15 g)

Preparation

How to prepare Perfect tricolor sandwiches for lunch

To prepare the tricolor sandwiches, first make the poolish. Dissolve the yeast in room temperature water 1, add it to the flour 2, and mix with your hands until smooth. Cover with plastic wrap and leave it at room temperature for 1 hour. Then refrigerate for 23 hours.

After 23 hours, take the poolish out and leave it for 1 hour at room temperature 4. At this point, pour the well-cleaned basil leaves into a blender, add the oil 5, and blend everything 6.

Now make the dough. Pour the flour into the bowl of a stand mixer, add the crumbled fresh yeast and the malt 7. Add the water 8 and start mixing with the dough hook. Add the poolish 9

and mix at moderate speed 10 until it's completely absorbed. Then add the oil gradually 11, and the salt 12

and continue to mix until the dough is well combined 13. Transfer it to a work surface 14 and form it into a ball 15.

Then divide the dough into 3 parts of 540 g 16. Take one part, shape it into a sphere, place it in a bowl 17, and cover it with plastic wrap. Take another part and add the basil sauce 18

and knead it with your hands 19. Then add the 35 g of all-purpose flour 20 and knead again 21.

Place it in a bowl 22 and cover it with plastic wrap. Move on to the last dough. In a small bowl, pour the paprika and water 23. Stir with a spoon 34

and transfer it onto the dough 25. Knead with your hands 26, then add the 15 g of flour 27

and knead again 28. Place it in a bowl and cover it with plastic wrap. Let the 3 doughs rise 29 for 3-4 hours, until they have doubled in volume 30.

At this point, divide each dough into 6 portions of 90 g and form them into balls 3132. If needed to form the green balls, you can add a pinch of flour, but do not overdo it. Cover with a tea towel to avoid drying out the balls and take one of each color. Shape the red one into a log first 33,

then place a white log next to it 34, and finally a green one. Pinch the ends together with your fingers to seal well 35. Place on a baking sheet and continue shaping the other sandwiches 36.

Let rise for 30 minutes, covering with a tea towel 37. Bake in a preheated static oven at 428°F (220°C) for 30 minutes on the middle rack. Remove the sandwiches from the oven when they are well browned 38, transfer them to a wire rack 39, and let them cool slightly before enjoying.

Storage

The tricolor sandwiches can be stored for 2-3 days in a paper bag. Once baked, they can be frozen.

Tip

You can enrich your sandwiches with sesame seeds, sunflower seeds, or even pumpkin seeds. Just moisten the sandwiches by spraying a little water on top before sprinkling them with the seeds.

For the translation of some texts, artificial intelligence tools may have been used.