Let’s Start!

• Slicing the savory panettone is perhaps the most delicate and tedious phase where you need to pay maximum attention because if you’re not precise, the sandwiches won’t turn out well.

  Take your panettone (if homemade, let it cool well or even better, fill it the day after making it) and place it horizontally on the cutting board, slice off the bottom part with a thin slice and set it aside. Mark with the knife lines indicating the thickness of each slice, about a finger’s width, and then cut with a serrated bread knife trying to go as straight as possible. In the end, you should obtain 10 or 12 equal-thickness slices.

  

• Clear some space on a work surface and start arranging the slices from the left, remove the top dome, take two slices together, and lay them down, then another two beside them, and continue two slices at a time, one on top of the other, then separate the two slices placing one on top of the other. Try not to turn the slices too much, or they won’t match well later.

  

• Salami and Cheese

  Spread a thin layer of mayonnaise on the two slices of the first layer, then fill with slices of Milano salami and edam cheese, ensuring to cover the entire surface. Wash and dry the lettuce leaves and place them on the cheese, then close with the top slice.

  

• Artichoke and Turkey

  Spread the artichoke sauce on the two slices of the second layer, lay the sliced turkey breast on top, being careful to cover the entire surface, and then close with the panettone slice.

  

• Stracchino and Zucchini

  Take the zucchini, wash it, and cut it into slices not thin, then grill it on a grill or in a pan. When cooked, place it on a plate and season with oil and salt. Spread a thin layer of stracchino cheese on the two slices of the third layer and cover with the grilled zucchini, then close with the top panettone slice.

  

• Salmon and Cream Cheese

  Spread a thin layer of cream cheese on the two slices of the fourth layer, cover with slices of smoked salmon, and add a few leaves of previously washed and dried arugula, then close with the top slice.

  

• Tuna and Tomato

  In a small bowl, put the drained tuna and a good tablespoon of mayonnaise, then mix until well combined and the tuna is broken into small pieces. Take the tomato, wash and dry it, then slice it. Spread a thin layer of mayonnaise on the two slices of the fifth layer, then cover with the tuna and mayonnaise mixture, tomato slices, and a few leaves of arugula or lettuce, then close.

  

• Position yourself in front of the first layer of the panettone we filled and divide first in half, then slightly turn and make another cut, and another until you have three cuts and thus six sandwiches. Proceed this way for each layer we filled.

  

• Now I’ll reveal two tricks for reassembling the gastronomic panettone that we always used in the pastry shop. The first is for the base, take the serving plate, tray, or cutting board you have chosen and put a bit of mayonnaise in the center, just a dab, then press the base, the bottom, of the panettone, the thin slice we cut at the beginning, onto it. This will keep the gastronomic panettone steady.

  

• The second trick is in reassembling the panettone layers so it’s easy for your guests to grab a sandwich. After cutting all the layers, start from the first one and, using the knife blade placed under the slice, move half a layer (three sandwiches) onto the base, then the other three. Move to the second layer, slide the knife blade under the three sandwiches, lift the knife, and place the sandwiches on the previously placed layer but not aligning the cuts, so slightly offset. Continue this way for all layers. Finally, put the top dome back on.

  

• Wrap the stuffed savory panettone tightly in plastic wrap. But first, take a photo, post it on social media tagging me (a curly-haired girl who bakes Instagram and Facebook) and let me know for what occasion you prepared it.

  

• If you made six layers, you can choose to fill it with a mayonnaise base, slices of cooked ham, and boiled eggs, or with a layer of soft gorgonzola, crumbled walnuts, and some arugula leaves, or even with robiola cheese and prosciutto crudo.