Italians love classic sweet panettone that we eat at Christmas but we also enjoy panettone salato - a savory sandwich version. This recipe tells you how to make the bread, then shows you how to slice it and fill it with tuna, olives, anchovies, mozzarella cheese, ham, or whatever you like! It is typically served as a starter at big family gatherings on December 25th.
- Serves: 8 persons
- 1½ teaspoons salt
- ½cup lukewarm milk
- 2½ tablespoons lukewarm milk, or more as needed
- ½ounce compressed fresh yeast
- 1teaspoon white sugar
- 2cups Italian-style tipo 00 flour
- 2cups strong bread flour
- ¼cup lukewarm water
- 6tablespoons butter, at room temperature
- 1(3 ounce) can tuna, drained
- 3tablespoons mayonnaise
- ¼cup sliced black olives
- 2tablespoons extra-virgin olive oil
- 2anchovy fillets
- 1tablespoon capers
- 2ounces cubed ham
- 3tablespoons cream cheese
- ¾cup cooked shrimp
- 4lettuce leaves
- 4slices mozzarella cheese
- 3slices prosciutto, or more to taste
Step 1Beat eggs and salt lightly in a bowl.
Step 2Stir 1/2 cup plus 2 1/2 tablespoons lukewarm milk, yeast, and sugar together in a bowl. Let stand until foamy, about 5 minutes.
Step 3Mix tipo 00 and bread flours together in a bowl. Make a well in the center. Add beaten eggs and yeast mixture. Mix together with a fork. Add water and mix again to form a sticky ball. Knead butter into the dough a little bit at a time.
Step 4Transfer dough to a floured work surface and knead vigorously until smooth, about 10 minutes. Place in a lightly floured bowl, cover with a clean, damp cloth and let rest in a warm place until doubled in volume, about 1 1/2 hours.
Step 5Turn dough out on a floured surface. Stretch out one piece and fold it over the top. Repeat with another section of dough, working your way around the circle. Place dough in a paper panettone mold. Cover with plastic wrap and let rise in a warm place until dough reaches the rim of the mold, about 2 hours.
Step 6Preheat oven to 350 degrees F (175 degrees C). Fill a baking dish with some water and place it on the bottom rack of the oven to keep the panettone moist as it bakes.
Step 7Brush the top of the panettone with some milk and place the mold on a flat baking sheet.
Step 8Bake in the preheated oven until a skewer inserted into the middle comes out clean, 40 to 45 minutes. Allow to cool on a wire rack for a few minutes. Pierce the side, near the bottom, with 2 long wooden skewers that will stick out the other side. Flip the panettone gently and set the skewers on the rim of a tall pot. Cool panettone upside down so it doesn't collapse, at least 5 hours.
Step 9Mix tuna and mayonnaise together in a bowl until smooth. Blend olives, olive oil, anchovy fillets, and capers in another bowl until smooth. Mix cream cheese and ham together in a third bowl.
Step 10Remove skewers gently from the panettone and slice lengthwise to obtain 6 slices, including the top. Lay the bottom slice on a serving plate; spread with tuna mixture. Cover with shrimp and lettuce. Press second slice on top; add third slice. Spread olive mixture on top and cover with mozzarella cheese. Press fourth slice on top; add fifth slice. Spread cream cheese mixture on top and cover with prosciutto. Cover with the top slice.
Step 11Wrap panettone in plastic wrap and refrigerate for at least 1 hour before serving. Slice into wedges from top to bottom.