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Halved pani ca meusa sandwich on marble showing pan-fried spleen strips, melted caciocavallo, and ricotta inside a sesame roll

Pan-Fried Pani ca Meusa: Palermo Spleen Sandwich

Thin strips of veal spleen and lung, pan-fried hot and fast in lard, stuffed into soft rolls with ricotta or melted caciocavallo.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Street Food
Cuisine: Sicilian
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 400 g veal spleen (milza), cleaned and trimmed sliced into thin strips
  • 200 g veal lung (polmone), cleaned sliced thin, optional but traditional
  • 60 g lard (strutto) or 4 tbsp olive oil
  • 4 soft sesame rolls (vastedda-style)
  • 200 g fresh ricotta, drained
  • 100 g caciocavallo cheese, thinly sliced for the maritata version
  • 1 lemon cut into wedges, optional
  • fine sea salt to taste
  • black pepper, freshly ground to taste

Method
 

Prep the Offal
  1. Trim the spleen and lung of any tough membrane or fat. Rinse under cold water and pat dry.
  2. Slice both meats into thin, even strips about 5 mm thick. Pat dry again with paper towel, this keeps them frying instead of steaming.
Pan-Fry in Lard
  1. Melt the lard in a 30 cm / 12-inch cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
  2. Add the spleen and lung strips in a single layer, working in two batches so the pan doesn't crowd. Fry 3 to 4 minutes per batch, turning once, until the strips are gray-brown throughout and firm, internal temp 165 F / 74 C, no longer red at the center.
  3. Season with salt and a few grinds of black pepper. Transfer to a plate lined with paper towel and keep warm.
Build the Sandwich
  1. Split the rolls open without cutting all the way through. Warm them cut-side down in the same skillet for 30 seconds until lightly toasted and soaked with a little lard.
  2. Spread a spoonful of ricotta across the base of each roll.
  3. Pile the warm spleen and lung mixture into the rolls. For meusa maritata, tuck two or three caciocavallo slices among the hot strips so they start to melt.
  4. Squeeze lemon over the filling if using, close the rolls, and serve right away while the meat is still hot.

Notes

  • Trim membrane fully before slicing, it turns rubbery in the pan otherwise.
  • Don't crowd the skillet, fry the offal in two batches.
  • Pull the meat the moment it turns gray-brown, not a minute later.
  • Warm the rolls in the same skillet to soak up leftover lard.