The panettone sandwich is a great idea to use up leftover panettone from the festive season (especially during the Feast of St. Blaise, where it is customary to eat leftover panettone) or to bring a different and original dish to the table. For this recipe, I didn’t use the classic gastronomic panettone made for savory recipes but the actual sweet panettone with raisins and candied fruits. Inspired by a video from a chef in Milan who suggested making a savory sandwich with panettone, I changed some ingredients and here’s a dish to try with a perfect sweet and savory contrast. The filling is made of sweet Gorgonzola, lettuce, ready-made roast beef (I got mine from my trusted deli), a sauce of acacia honey and mustard, and sun-dried tomatoes in oil. Serve as an appetizer or starter.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Contemporary
- Seasonality: Christmas, St. Blaise
Ingredients
- 14 oz panettone (2 slices of 7 oz each)
- 3.5 oz roast beef
- 3.5 oz Gorgonzola
- 1.5 oz lettuce (gentle or lollo)
- 1.25 oz sun-dried tomatoes in oil
- 2 tbsp acacia honey
- 2 tbsp mustard
Tools
- Kitchen scale
- Cutting board
- Knife
- Pan
- Kitchen spatula
- Plate
- Teaspoon
- Towel
- Small bowl
- 4 Toothpicks
Steps
To prepare the panettone sandwich…
Take the panettone, remove the top, and cut two horizontal slices of panettone, each 3/4 inch thick.
Heat the pan on the stove and when it is hot, place one slice of panettone at a time, gently flipping them until they are golden brown, being careful not to break them.
Take the golden panettone slice and place it on the plate. Spread half of the sweet Gorgonzola on top, then lay the lettuce leaves (previously washed and dried with a towel) and the thinly sliced roast beef.
In a small bowl, mix the honey and mustard, then use the teaspoon to drizzle this sauce over the roast beef slices and add the drained and chopped sun-dried tomatoes in oil on top.
Spread the remaining Gorgonzola on the other panettone slice, place it over the filling, gently pressing down. Finally, insert a toothpick into each quarter and cut the panettone slices into 4 triangles with the knife. Serve immediately or reheat in the pan.
